Venice Weddings

Chef Bruno Paolato is one of the few who knows how to use a ‘Misticanza’ a mix of 50 herbs to flavour the dishes. He uses fish but he makes a creation all of his own. He cooks pasta, but made of chestnuts flour. The menu features all the Venetian favourites - cuttlefish, risotto, artichokes - but the emphasis is on finding gently novel renditions. Sometimes this is a broadly familiar combination such as a pleasingly bitter salad of shrimps and artichokes, or polenta with pilgrim scallops. Sometimes it is more cosmopolitan, like sea bass and salmon marinated with dill and Marsala. In short, he is an artist. The service is professional and the staff are all obliging and warm.