A family
story

Here, fish takes center stage. Within a few months, the restaurant became a local landmark. During these years, numerous trips to the East inspired Giovanna and Guido, and, ahead of their time, they introduced dishes featuring raw and cooked fish with Asian influences. This marked a period of steady growth, both personally and professionally, until the late 1990s, when the family decided to move closer to the sea.

March 1, 1991: Ristorante Da Guido Jesolo.

A lifelong dream becomes reality. Guido can finally work near the element that gives him daily strength and inspiration: the beloved Adriatic Sea.

In 1995, Andrea quietly stepped into the dining room, gradually finding his perfect place, though always keeping an eye on the kitchen—a complete formation indeed!

Over time, the restaurant has evolved, expanding its spaces while reducing the number of seats, embracing essential forms and meeting the needs of contemporary guests.
In 2003, and again in 2011, the garden was transformed, becoming a “restaurant within a restaurant.” With a more rational, comfortable, and scenic layout, the space now includes a bar area to set the tone for lunches and dinners amidst islands of greenery.

Our kitchen brigade is the perfect balance of tradition and innovation. Here, the extensive experience of our senior chefs blends with the energy and enthusiasm of rising young talents, creating a synergy that shines through in every dish. Every day, we learn from one another, combining artisanal expertise with fresh ideas to offer our guests a culinary experience that honors tradition while embracing the future.