Eating is an extreme act

Eating is an extreme act....


First of all a kitchen and a service, because in my opinion eating is an extreme act:

You take “something” that is there, next to you, and “put” it inside you.

This “something” if doesn't kill you, then becomes a part of you.

If you don't make a conscientious decision regarding this “something” it means that you don't respect yourself, and by consequence, that you don't respect others.

Each person working here, each in their own way, participates in this act.

mises en bouche

Real Products

No claim but simply offer what we know to find better: this simple sentence from Josko Gravner to summarize the Common Sense that guide us :

“… you ask me what I think of natural wines, whether a certification is right or not?
I don’t know the answer, and do you know why?

Because I make Wine, and my Wine does not comply with any product specifications or trends!

And in making my Wine I do my best to respect my Land, respecting the whole ecosystem.

In all these years I have seen how useless specifications and certifications are, because behind each wine there are not only grapes, but most importantly the producer’s honesty: this is something you cannot learn at school or by conforming to a certain production thinking… and even less can it be certified."

raviolo cicoria

Restaurant: a political act


Guests will sit at your table trusting yourelying on you.

As a restaurat owner you then have two choices along the preparation of your menu:

  • either you pick small, respectful local producers, always verifiable (therefore guaranteeing total traceability), ensuring low carbon and environmental impact, healthy and balanced products. The kind that will only be good for our body (and soul) while fueling a widespread economy
  • or you rely on the agri-food industry, anonymous, with impossible tracing, controlled by a handful of  multinational companies that are the only economic beneficiaries, with a very high impact both on coal and environment, and therefore on the health of your Guests. Furthermore, this choice will leverage foreseeable future costs for health system (provided there will still be one) and more generally for economics: if I'm sick, I’ll work badly or not at all. That is, costs for all citizens.

Whatever choice you’re going to make, this will inevitably have an impact on the global economy of a country and on the health of those who live there.

"... the more time we spend eating industrial food and watching cooking broadcasts, the less we cook and the less we take care of ourselves" (M. Pollan)


+ 39 041 522 7621

we are open from Wednesday to Sunday
from 7.00pm to 10.30pm
and for lunch too on Saturday and Sunday
from 12.30 to 2.30pm

Dorsoduro 1473, Fondamenta Zattere al Ponte Longo, 30123 Venezia, Italy riviera venexia srl pi 04206940274

How to reach us :

Vaporetto (water-bus) : San Basilio stop (line 2, 6, N) or Zattere (line 2, 5, 6, N)

Contact us for details

riviera venexia srl pi 04206940274