What diners say
Synthesized from 34 Google reviews · tap an aspect for the detail
Diners consistently praise Venissa's stunning lagoon-side setting and its deeply creative, ingredient-driven cuisine that celebrates the Venetian terroir. Many describe the experience as a memorable culinary journey, though a recurring note is that service can be inconsistent, with some guests finding it less polished than expected for a Michelin-starred venue.
Cuisine Quality & Creativity
Reviewers celebrate the inventive, lagoon-focused tasting menus that highlight local fish and vegetables, often calling it a unique and unforgettable culinary journey. Dishes like the Mizuna antipasto receive special mention, and the chefs are lauded for transforming local ingredients into global-inspired compositions.
Location & Ambiance
The walled vineyard on Mazzorbo island provides a magical, serene backdrop that diners find beautiful and romantic. The simple, elegant setting within the vineyard enhances the overall experience, making it a destination in itself.
Service
While many guests describe the staff as friendly, warm, and attentive, a notable number report service that feels disorganized, inattentive, or lacking the polish expected of a Michelin-starred restaurant. Issues include long waits, forgotten items, and a chaotic approach to wine service.
Value
A recurring reservation is that the experience is priced at a premium, with some diners feeling the portions are small relative to the cost. Several guests mention leaving hungry or finding the wine pairing overpriced, though others consider the quality justifies the expense.
Wine Pairing & Selection
The wine list is generally praised for its local selection, but opinions on the pairing are mixed. Some find the pairings perfect and enriching, while others feel the wines overpower the food or that the pairing process feels forced and lacks choice.
Overall Experience
For many, a meal at Venissa is more than just dining—it's a holistic, immersive experience that combines food, setting, and service into a memorable journey. Repeat visitors note that the menu evolves constantly, keeping the experience fresh and innovative.
Most-loved dishes
AI summary of what 65 dish mentions say about the food
Reviewers praise Venissa's trippa di baccalà agli orsino e limone as a standout, calling the food refined and deeply satisfying. The overall vibe is one of elegant, rustic warmth.
“I'm having tripe of salt cod with bear's garlic and fermented lemon. It's a really interesting combination — the fermented lemon cuts through the richness of the cod tripe, and the bear's garlic adds a nice herbal note. Very clever dish.”
What creators say
8 creators have covered Venissa. Most active: Cosa mangiamo oggi?
Shorts 1
Videos 7
Tenuta Venissa hosted a memorable six-hands dinner with incredible dishes like Francesco Brutto's tortellini and a sheep tartare taco, paired with random wine picks from the cellar — a fantastic, festive experience.
Dishes mentioned
Tartar di Pecora, Radicchio Trevigiano e Kimchi in Modalità Tacos
I'm having a tartare of sheep, Treviso radicchio, and kimchi served taco-style. The sheep is incredible — it's been generously browned in butter, and the kimchi adds a nice tangy kick. I'd say it's a really fun, bold dish.
Tortellini di Francesco Brutto con Siero Innesto, Burro Affumicato e Olio al Peperoncino
These tortellini by Francesco Brutto are insane — they're served with a whey starter, smoked butter, and chili oil. If you ever meet Francesco Brutto in your life, ask him to make you these tortellini. They're absolutely mind-blowing.
Trippa di Baccalà agli Orsino e Limone Fermentato
I'm having tripe of salt cod with bear's garlic and fermented lemon. It's a really interesting combination — the fermented lemon cuts through the richness of the cod tripe, and the bear's garlic adds a nice herbal note. Very clever dish.
- Cosa mangiamo oggi?Loved
Gli CHEF più fighi del mondo cucinano A CASA NOSTRA: Ein Prosit 2024 ⭐⭐⭐ · @ 13:25
Venissa is Francesco Brutto's restaurant in Venice, known for its signature honey ice cream made from bees on the property.
Dishes mentioned
Honey Ice Cream
The wonderful honey ice cream with honey made from the bees that live in Venissa. Yes, exactly. We finish with the bowl of ice cream which is actually finished, no, but it seems bad to have it left over. With Venissa's signature ice cream, we greet you, eating directly from the tub.
- Cosa mangiamo oggi?Loved
EIN PROSIT: Dietro le quinte dell'evento culinario dell'anno (che forse non conosci) ⭐⭐⭐👨🏻🍳👩🏻🍳 · @ 1:40
Venissa is a fantastic restaurant with a famous tree that provides quinces for a memorable dessert.
Dishes mentioned
Quince Creme Caramel
This is the quince creme caramel from the Venissa tree. It has rosehip flower petal vinegar, almond flowers, and a spiced craquelin. It's really good.
- Cosa mangiamo oggi?Loved
Il ristorante di Chiara Pavan e Francesco Brutto: cosa si mangia? · @ 0:15
Venissa continues to be a great restaurant, with a menu that tells stories and has a strong connection to Venetian tradition, all while being sustainable.
Dishes mentioned
Tagliatelle Mantecate con le Parti Liquide del Granchio Blu
These tagliatelle are mantecate with the liquid parts of the blue crab. They absolutely smash, guys, and the creaminess is the same as a carbonara. You'll ask for seconds.
Snakchino
Crackers, pear flour, topinambur, radish, and the sea portacca — the salad with tartar sauce and the latterini, the last ones left from the blue crab's massacre. Then a marinara bread with celery root sauce and mussels with a blackberry vinegar sauce.
Brodino Caldo
Hot broth to start — triaca, miso of jujubes, honey and spices. Perfect to open your stomach while waiting for everything that's coming.
Americano di Francesco Brutto
An alternative to open your stomach could be Francesco Brutto's Americano.
- Granchio Blu con Riso Baldo e Curry di Laguna
- Cosa mangiamo oggi?Loved
CONCERTI, CENE STELLATE e NATURA 🎸👨🏻🍳🌲 (Ein Prosit Summer 2023) · @ 5:00
A Michelin-starred restaurant on Mazzorbo island, whose chefs Chiara Pavan and Francesco Brutto prepared an innovative dinner featuring invasive species and local ingredients.
Dishes mentioned
Rapana Venosa con Lumache Felicetti a Grano Singolo, Siero di Partenza, Burro Affumicato e Trota
An invasive mollusk (Rapana venosa) cooked by Chiara Pavan and Francesco Brutto, served with Felicetti single-grain snails, whey starter, smoked butter, and trout.
Ravioli di Foglie di Fico, Dragoncello e Acetosa
Dumplings made with fig leaves, tarragon, and sorrel; described as the most delicious thing tasted that evening.
Trota Grigliata
Grilled trout prepared by the chefs in the kitchen.
Melanzana, Sambuco, Stellina Profumata
Aubergine, elderberry, and fragrant starlet; unfortunately melted due to chatter in the kitchen.
Quenelle di Grappa e Fieno con Madeleine all'Elicriso
Quenelle of grappa and hay with helichrysum madeleine, closing the dinner.
- Cosa mangiamo oggi?Loved
Questi piatti valgono il viaggio a VENEZIA · @ 17:54
Venissa's osteria is one of my favorite places in Venice — worth the trip to Mazzorbo for incredible cicchetti and dishes made with super fresh, seasonal ingredients, in a beautiful setting.
Dishes mentioned
Cuttlefish Milt (Boiled, Charcoal-Grilled) with Fermented Daikon
The cuttlefish milt is first boiled, then charcoal-grilled, and served with fermented daikon. It's a fantastic little bite—smoky, tender, and the fermented daikon adds a nice tangy crunch.
Chickpea Hummus with Ras El Hanout, Grilled King Prawns, Bimi Broccoli, and Crispy Chickpeas
This dish is delicious. The chickpea hummus is spiced with ras el hanout, the grilled king prawns are perfectly cooked, and the bimi broccoli and crispy chickpeas add great texture. I really love this, especially the crunchy chickpeas under your teeth.
Raw Tub Gurnard Marinated with Salt, Tomato Water, Prawn Oil, Basil Oil, and Crusco Pepper
The raw tub gurnard is marinated with a little salt, dressed with tomato water preserved from last summer, prawn oil, basil oil, and crusco pepper. It's incredibly fresh and flavorful. Good, good, good.
Fried Artichoke with Cacio e Pepe Sauce (Made with Leftover Sourdough Starter), Mint, and Parsley Oil
This fried artichoke is pure pleasure. It's potato-like on the inside, with this little cream—the cacio e pepe sauce made with leftover sourdough starter is genius. The mint and parsley oil add freshness. It's an incredible dish.
Seasonal Wild Radicchio Salad with Fried Latterini Fish and Cod Collagen Sauce Whipped with Brown Butter
I'll immediately attack the latterini fish. These are zero-meter latterini fish, which we were fishing until three quarters of an hour ago. They're super fresh, eaten whole, and the radicchio underneath cleanses the palate. The cod collagen sauce whipped with brown butter is rich and delicious.
- Cosa mangiamo oggi?Loved
Dietro le quinte del VENISSA, il RISTORANTE STELLATO che cucina il GRANCHIO BLU ⭐🦀 · @ 1:04
Venissa is a one-Michelin-star restaurant on Mazzorbo island in the Venice lagoon, where chefs Francesco Brutto and Chiara Pavan focus on invasive species and zero-waste cooking, offering a unique and delicious tasting menu that is both ethical and creative.
Dishes mentioned
Tartlet di Anadara Inaequivalvis
This tartlet has a pudding made with all the scraps and blood of the anadara, like a boudin noir, then purple cabbage sauerkraut, raw anadara seasoned with caviar for fat, red algae, and caulerpa racemosa. The anadara is quite neutral in flavor with a pronounced callosity. It's fatty, acidic, crunchy — a lot of fun to eat.
Pancake di Granchio Blu
This is a pancake-like dough with a filling of blue crab meat and bisque, cooked in the tigelliera — crunchy crust, soft inside, very creamy filling. The claws are open and boned, seasoned with oil, salt, and marjoram. There's a cream infused with all the crab shells and the eggs from the crown. The crab tartare inside is raw, extremely delicate, and sweet. The marjoram goes very well with it. It's delicious, really.
Rapana Venosa al Curry Verde di Laguna
This is a venous rapana, a sea snail that's an invasive species. It's very hard to extract, calloused, but nice and chubby. It tastes much more umami than a clam, with some fat. We skewer it like satay and season with fig leaf oil, which reminds me of coconut milk — perfect with the curry. It's very sweet and reminiscent of coconut. The shell is recovered to act as a container for bread.
Ostriche Adriatiche Grigliate
These are Adriatic oysters, grilled, breaded, fried, grilled again. Above, helichrysum and shamrocks. Oysters sequester carbon dioxide, so the carbon footprint is zero. They're farmed, the sea isn't ruined.
- Tartellette ai Semi di Girasole Tostati
