Met

Michelin stars don’t mean much in Venice given that the last French critic Venetians took seriously was Napoleon, and he had armies backing him up – but you’ll find locals who would not normally patronise a hotel restaurant concede that Met chef Corrado Fasolato certainly earns his starry reputation. Moonlit lagoon panoramas and mesmerising blown-glass constellations recede once the meals start arriving. Confident and playful takes on local game and seafood dishes include savoury pheasant canneloni and decadent eel-stuffed pasta that makes foie gras seem trifling; mains arrive with red wine and horseradish transformed into sorbet and gelato. Bring a hot date, a sense of adventure, and a fat wallet.