From the Sea
to the Kitchen

We like to think that fish should be respected for its essence, allowing it to take center stage on the plate. For this reason, we choose to work with it as minimally as possible, highlighting its natural qualities without overshadowing it with complex techniques or overpowering flavors. Every preparation is carefully crafted to enhance the freshness and quality of the product, bringing the sea’s freshness directly to the table.

From sea bass-filled ravioli to veal-stuffed panzerotti, from fusilli to potato and pumpkin gnocchetti, and all the way to tagliolini: every day, the skilled hands of Giovanna Olivotti Fasan craft small masterpieces of fresh pasta, made the traditional way to amaze. Just like her artisanal desserts, they captivate both today's and tomorrow's customers.

An idea born out of love for the land. Thirteen Venetian restaurateurs have rented a plot of land on the island of Sant’Erasmo to directly cultivate the ingredients that enhance their dishes. This is how “Osti in Orto” was born—a project dedicated to celebrating the lagoon’s excellence by bringing fresh vegetables, spices, and herbs, grown with care and respect, to the table.