Il Ridotto

restaurants / Italian

Lonely Planet review

From an open kitchen the size of a closet comes a parade of tasty small plates: a dollop of savoury Tuscan bread pudding, Venetian crudi composed into a glistening mosaic, a silky pistachio flan. Mains are comparatively anticlimactic and pricey, but antipasti like the lobster-nectarine salad and inventive primi such as gnocchi stuffed with wild herbs make an inspired meal. There are only five tables, set close together, which makes reservations essential and haphazard service puzzling – but ever-present chef/owner Gianni Bonaccorsi is warm and attentive, and the decor of exposed brick and gossamer veils sets the scene for modern Venetian romance.