Venissa

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"On Mazzorbo Venissa is a Michelin-starred estate restaurant set within a small walled medieval vineyard; chefs Chiara Pavan and Francesco Brutto craft seven- and 10-course tasting menus using estate-grown herbs, vegetables, lagoon fish, and even invasive blue crab, and the property produces only 3,500 bottles annually of rare Dorona di Venezia wine." - Jenn Rice

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"Situated on an island in the Venice lagoon and reachable by ferry from Santa Lucia station, this small-scale project revived a centuries-old local vineyard using Dorona di Venezie, a salty-soil–tolerant grape replanted after lagoon vineyards had disappeared following historic flooding. The estate centers on a 13-room wine resort with both a Michelin-starred fine-dining restaurant and a more casual osteria, run by a chef couple who work with three estate gardens and additional gardens managed by local residents to showcase herbs, seaweed, fish and seafood from the lagoon. The operation is fully plastic-free and designed as a model of sustainable tourism and ecosystem care; its Dorona-based white is golden, citrus- and dried-fruit–accented, with a saline finish that evokes the lagoon." - Federico De Cesare Viola

"Far away from the tourist hordes, Venissa is situated in a small walled vineyard dating back to the Middle Ages – complete with 14C belltower – on the small island of Mazzorbo, a magical setting which is perfect for a short stroll before settling down to eat. In addition to the Dorona di Venezia vineyard, the restaurant also has a kitchen garden which provides most of its vegetables, including unusual varieties such as “castraure”, a type of local artichoke. Once out of the garden, you come to a small wooden bridge which links Mazzorbo to neighbouring Burano, where you can complete your visit to the lagoon by exploring the lacemakers’ shops and admiring the colourful local houses. The main focus here, however, is the cuisine – and excellent cuisine it is too! Chefs Chiara Pavan and Francesco Brutto describe their dishes as “ambientale” (environmental) because of the close connection between the lagoon and the Upper Adriatic: the menu features plenty of fish and vegetables and almost no meat. Guests choose their number of courses and the dishes come as a surprise, accompanied by organic wine pairings. At the Osteria Contemporanea next door the dishes are simpler but still full of flavour." - Michelin Inspector

"Mazzorbo Estate Focused on Fresh, Homegrown Haute Venetian Fare Begun by the family of winemaker Gianluca Bisol, who is famous for his prosecco, the menu at this Mazzorbo restaurant is focused on seasonal and local ingredients, much of which is grown right on the estate, which is located 35 minutes from the city center by water taxi (it makes for a pleasant pre and post-dinner trip). Set in the canal-facing home of the family that once farmed the property, the restaurant is overseen by one of Italy 's top young chefs, Paola Budel, who is known for her gourmet approach to fresh, locally grown produce. Many of the herbs and vegetables served here come directly from the on-site garden, while seafood is plucked from local waters. Stand-out dishes include a light stew of lagoon cuttlefish, datterino tomatoes and baby artichokes as well as the Kamut spaghetti with sardines and spring onions. To get to Mazzorbo, take the LN vaporetto (waterbus) from Fondamente Nove in Venice , which departs at 10 past and 20 to each hour."

"Mazzorbo Estate Focused on Fresh, Homegrown Haute Venetian Fare Begun by the family of winemaker Gianluca Bisol, who is famous for his prosecco, the menu at this Mazzorbo restaurant is focused on seasonal and local ingredients, much of which is grown right on the estate, which is located 35 minutes from the city center by water taxi (it makes for a pleasant pre and post-dinner trip). Set in the canal-facing home of the family that once farmed the property, the restaurant is overseen by one of Italy 's top young chefs, Paola Budel, who is known for her gourmet approach to fresh, locally grown produce. Many of the herbs and vegetables served here come directly from the on-site garden, while seafood is plucked from local waters. Stand-out dishes include a light stew of lagoon cuttlefish, datterino tomatoes and baby artichokes as well as the Kamut spaghetti with sardines and spring onions. To get to Mazzorbo, take the LN vaporetto (waterbus) from Fondamente Nove in Venice , which departs at 10 past and 20 to each hour."