Venissa

"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."

"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."

"The glass of dorona wine I’m raising to the sky glows a rich, almost iridescent gold—more the hue of fresh cider than anything you’d expect to see come from grapes. The rows of vines before me are equally surreal, their gnarled roots rising from a sheen of brackish water. I’m at Venissa, which might just be the world’s most improbable winery thanks to its location on the tiny island of Mazzorbo, in the far reaches of the Venice lagoon."