Gambero Rosso

The atmosphere is as usual incredibly pleasant, in between a high-level wine bar (wide and careful selection of natural wines), and the gastro-bistrot, with 3 tasting menus from 38 to 60€, and an essential à la carte menu (6 starters, 5 primi piatti, 5 main courses and 3-4 desserts). The renovation of 2018 has triggered a step forward in the kitchen as well: the dishes are more cared for, more gourmet and aesthetics plays a bigger role, yet putting the research and produce at the center of their concept. Lagoon and vegetables are well present in the menu: a grilled cuttlefish, green beans and marinated white turnip; green and white asparagus with a delicate goat cheese cream hiding the scrumptious mountain egg. Then we have paccheri alla parmigiana (with artichokes and Parmigiano Reggiano cream) and the grilled local amberjack, fried artichoke and a light bagnacauda. Desserts are gluttonous, classic tiramisu included.

Dissapore

Two bearded brothers - Alberto and Dario Spezzamonte -, a great group of collaborators and a place that offers different possibilities. As soon as you get in, you'll immediately notice the wide amount of wine bottles. Then you see the tramezzini and tapas (yes, they also serve those, but hold on), always fresh and well displayed. Ultimately you realize to be in the Spezzamonte brothers' restaurant, with an original proposition and few dishes, changing often.

Vice

A spacious restaurant for venetian standards, you can even sit. Grab a cicheto to start with, maybe a radicchio and porchetta tramezzino. And since just before you two american tourists ordered a "Red Wine from Veneto", you'll want to stand out by ordering a wine from Etna: a Susucaru by Frank Cornelissen, 2017. Alternatively, you could have picked something random from the wide, international wine selection: around 700 bottles, all natural, half of those not from Italy, lots of French wines. If you chat with Dario Spezzamonte, one of the brothers owning the restaurant, he'll explain you why they have chosen to not serve spritz: "why would I second a marketing operation trying to sell an industrial mix, reproducible all over the world, as a local traditional beverage?". While you happily finish your Susucaru, you take a glimpse at the menu described as "cuisine from the market, contemporary, with local produce", and you'll have to remember that you can also come here for lunch or dinner.