In Venice, you have the amazing culture and tradition that starts with the Carnival and the Canals that used to transport the aristocratic members of society discreetly back and forth for their illicit liaisons. Think of the movie "Eyes Wide Shut" and as you wander the mysterious alleys of Venice, you can easily imagine their meetings.
But with authenticity comes price, right? So, when you're buying a piece of art & it happens to be protecting your beautiful eyes, your first thought is probably safety. Your second thought is probably aesthetic & how your glasses accent your face.
Antonio laughs when I say that, "Yes, well that is my job. I have been doing it for 25 years, so I always take into account the shape of their face & how best to accent it. That is why we try on as many frames as possible. Then we whittle it down to the color, texture, & finally shape, As a designer, I can always make the frame more round, a different hue, you know whatever it takes to fit your face perfectly."
"Then the physical designing begins. First, we start with the material that we need to use to craft the glasses. That and the fact that each eyewear must be hand-made. That takes about 8 to 10 weeks to make. Each one is one of a kind and a piece of art. I consider myself an artist, not an optician, although I am. So, yes, we make prescription lenses, of course, but first we make the glasses. The lenses are easy."
"So, I start at 1,300 euros, then we can add higher priced materials and colors and finally up to 2,400 euros for the Buffalo Horn. It is very expensive and very difficult to shape and polish. By the time you receive your glasses, it is silky soft, and remember, I take a little time to physically measure, but a long time to decide your face shape, along with your taste."
"I have a pop-up store that I do a couple of times per year in New York at a store named, Jay Kos Atelier on 158 Spring, that we provide custom made fittings for one week each visit. The next one is the first week of June, I believe, but you can check out Instagram to be sure," Antonio tells me. I say that I shall tell all of my New York Friends to come say hi and to buy some glasses! So, all you New Yorkers:
I noticed the modern-day bistro that seemed to fit in perfectly with all of the older Trattorias & Osterias, along the heavy trafficked path from the Train to the Rialto, a couple of times in my walks. And last night, I was so happy that they had taken a conversation that I had just had with another Capo about having a place where young people could hangout after 10:00 pm, enjoy aperitivo & ciccetti & listen to some music, and walked right into a huge group of these so-called conversation pieces! 
To Venetians, Poets, Scholars, Historians & these Well Traveled Souls who long for the Historic Venetian Recipes from the 13th to 15th Century, Bistrot de Venise is a friend. 
To Michelin, a well-known companion since the year of 1999.
A long-standing respected restaurant steeped in tradition.
Congratulations, Bistrot de Venise, on your 2026 Michelin listing.
๏ฟผ The dishes were exquisite, and the head chef came out to deliver each item and presented in detail the food he served. I remember the couple from Tel Aviv leaning over to me after they had already had their dinner saying they were the ambassadors from Tel Aviv and they had been there 3 years in a row but had never had the privilege of the chef coming to their table. I said, "Do you want him to come to your table?"
The woman said, "O yes, of course."
So, when he brought dessert, I told him what she had said. He laughed, walked straight to her table and they ended up ordering another dinner of my lamb to try it that night!
Sometimes, as a writer, we forget just how special we are made to feel. People are totally thrilled to meet the chef and for us, we love it too. We love to know how they can be that good! 
Trattoria Gigio
1594 Rio Tera S. Leonardo
The bread is gift wrapped and is so perfectly presented, I asked Enrico if he would pose with it to show the world how the real Italians do hospitality. It is not a forgotten art; it is just difficult to find, as is all treasures. 
Restaurant Vecia Cavana
via Tere Santi Apostoli 4624
just steps from Santa Apostoli Church
Alessandro told me his proudest moment of his career is when a guest who knew his father, who ran the restaurant many years, complimented him on how much Alessandro reminded him of the great man.
"That table to the right of the entrance used to be the family table, you know. And my father, in his later years had Parkinsons, so we would all sit here & people who knew him very well would all come to sit & talk. One night a guest took me aside & told me that & I welled up with tears. It was one of my proudest moments," Alessandro shared. Wow.
Locanda La Corte Palazzo & Ristorante
Calle Bressana 6317
Didier, along with his 3 brothers, have owned the 13th century Palazzo for one year now, and Didier runs every aspect of it.
He is the epitome of Harvard. Respectful, Gracious, Engaging & Diplomatic. Always.
"I remember where I came from. I remember the struggles to achieve what I have achieved and I am constantly curious and looking forward. I never sit in my office above the garden at night and say, "wow good for me". I look at the garden and think that perhaps tomorrow I should buy more flowers to give it the colors that it needs." 
"50 meters down the alley from
Campo Santi Giovanni e Paolo
(Campo Ospedale)
5 minutes from Rialto and
8 minute walk from San Marco."
"I love fresh flowers, and I buy these from the vendors in the morning. Actually, because I love to take care of every detail for my guests, you can find me at the Rialto Fish Mercato every morning at 9:00 am. I have built such great relationships with the vendors there that every Sunday when the Mercato is closed, they bring their families here for lunch. That shows respect. I am very humble that they choose my ristorante, knowing the quality of fish that I buy from them and the unique way that I cook it." 
"In the spring and summer, the garden is open for breakfast. Otherwise, we serve in the dining room, which you can reach by walking through the garden and into another part of the Locanda. I bought the place because it is perfect for everybody. If you are a romantic couple, you need to come for Valentine's day, as we have 3 of our superior suites all ready for you, but if you're a family and you have children, they can have fun in the inside courtyard safely. We're manned at the lobby front desk 24/7 and in the restaurant. So, a 10 year old boy that doesn't like sitting in a hotel room, can play and not become bored down here." 
San Marco 1735
The Artisans of Venice gave Carlo the Award of a Golden Mask for 50 years of craftmanship. A true honor by his peers, Carlo, subsequently, responded the way Katalin Karikรณ responded to her Noble prize. Ah, so my masks they're works of art they're not flimsy gold masks in a vase! Okay! If you want to meet Carlo & purchase one of his wearable works of art, be prepared to meet an artist. Kinda like Mr. Pablo Picasso himself. All creativity & temperament & very little time for shallowness. 
"I make masks that I want to make. One time I made masks for the Swiss Opera, and they loved the masks and when they tried singing in the masks, they couldn't sing. I say, it is
"I make masks that I want to make. One time I made masks for the Swiss Opera, and they loved the masks and when they tried singing in the masks, they couldn't sing. I say, it is a mask, what do you expect? I have many people that are movie stars that come in and want a special mask. I make what I can make. If you ask me to make an outlandish ridiculous mask, I know what I can make and what I cannot. I say I cannot make what you want."
"It takes me 3 days to make a mask. That is a simple one. A leather one. I love the mask that I am making. When I make a new one, I loved that mask. I love the creation of the mask," says the Artisan. 
And the amazing HILLARY CLINTON actually came and bought one of Carlo's masks a couple of years ago. Me, however, totally loved the white faced mask. 
Priuli Collection of Boutique Palazzos
Castello 4984/5 (Fondamenta de l'Osmarin), 30122 Venice
+39 041 2960639
"The Priuli family's founder fell in love with Venice in the year 1,000 when he arrived and many centuries later, the ancestors continued their love of the city with the building of the Palazzo in the XIV Century. Since then, it has been in the family many centuries and the Priuli family has given three Doges to the city of Venice: Lorenzo, Girolamo and Antonio Priuli."
"It is the highest honor that you can have. It is comparable to the Pope."
- Andrea Crosera, Priuli Collections
The Doges ruled Venice with absolute authority, and their rule was law.
Very powerful people, the Priulis. And with power and stature come luxury.
To stay in the Priuli Collections is to reconnect to the important historical period of secrecy and power that make Venice so mysterious.
Andrea retained the physical structure of the Palazzo Priuli and the original layout of the rooms as per the restoration society of Venice for historical buildings. The period furnishings, although as authentic as possible, are not the original Doge's furnishings. Andrea does have a lovely time traveling the world, though, and finding treasures from that time period everywhere he can.
When I first met Andrea, he was very excited that he had finally got his own "parking place" for his boat! I joked that I couldn't say, "you parked your car in Harvard yard," here in Venice.
The art of
"I own about 7 boats, but I don't own a car!" he laughs. "The total experience that we give our guests includes a ride in a 1952 classic boat around the city of Venice. It is very romantic, and while I do have a parking place for my boat for my guests, I finally have one for me, so that I can park near my place of work!"
Priuli Collection
The art of
being venetian
So, every year we learn more and more about Venice!
"People don't realize that if you buy something on the mainland, which we have to use services there daily, you have to transport it here by boat. We'll have deliveries a couple times a week for certain items, and if you run out of fish or meat at the restaurant, you have to walk on over to the Rialto Mercato in the morning. It is a lifestyle that has been functioning that way for centuries almost 1,000 years of the Priuli family, and I intend to keep it that way. That is what my guests want. To relive the Venetian ancient customs."
Andrea is kind enough to walk me through the Palazzo Priuli and I must tell you that the photos do not do it justice. Every room I gasped. It is so utterly beautiful.
"I kept as much of the original structure and materials as I could. Since it is a historical residence, that is something I had to do, but I wanted to anyway. I fell in love with the majestic building and spent many years restoring each and every room. The rooms where the Doges lived are pretty much the exact same as when they resided here. Even to the historical time piece representing the Doge's desk."
"To keep and restore the beauty of the Doge's residence is what my goal is. For you to experience the ancient Venice. We are all about the experience." 
Everybody loves a wine bar. A place to sip casually, yet elegantly, a great glass of wine. To have a small bite to eat that compliments your choice of wine and to enjoy the cozy corner that is the Priuli's spot. You meet a lively group as the evening progresses and can either choose to have a more elaborate dinner, tasting the different culinary masterpieces of Marco Polo's journey from China and the Orient to Venice here at the Luna Sentada sharing the small square or mosey down the alley to the more formal, Chiceria.
Luna Sentada inspired by the journey of Marco Polo
Continue his journey and walk 15 feet from the 5000 Wine Bar...
Luna Sentada
Fondamenta San Severo 5018
And since the 5000 Wine Bar is right next door, and although they don't haave 5,000 labels of different wine, they do have many to choose from.
CHICERIA
Fondamenta de l'Osmarin 4984
"In Venice, we have a saying, CHiCeria!"
"It means Wow it's Chic, It's stylish. Groovy.
So, I named my Chic ristorante, CHiCeria!"
-Andrea
I am very impressed with the elegance of the CHiCeria and ask if this one is a Michelin Ristorante for the future.
"Here is where we do let the chef's mastery of their technique & personality shine through, so perhaps," says Andrea "Yet both Luna Sentada and 5000 wine bar serve the highest quality of ingredients and wine from the best vineyards."
"As I told you about Luna Sentada, the harmony of flavors of the journey of Marco Polo is prominent there."
Sometimes the simplest dish
is a masterpiece.
Elisa is a very kind person and when you meet her, you will say she is polite and sweet. Then you sit down with her, the Capo, and you know why she is the boss. She is the most efficient organized boss I have ever met.
She has a varied team of professionals that she has shaped in the 3 years, including the woman who, I find out when I admire the strudel, is a pasticciere. That is what Elisa seriously informs me. Not just a person in the kitchen to cook and make desserts, but Elisa hires a pasticciere.
I love Trattoria Antico Capon because of the team.
The boss & the team is kind, real, down to earth & friendly and if you're lucky enough to grab a table outside when the Silent Discos are happening, you'll be very entertained. 
6342 A le Tole Spaghetteria
And while you'll have fun at the playful ristorante. It is as tasty as it looks, so if you have a big table, order a couple different varieties that are made as you order, and sample each.
"The fun thing about 6342 is you can jump up from your table, run outside & see them making your dinner right in front of you! People love to do that," says Elena. Yes so do I.
I especially love that Elena says that her kitchen & team hold no secrets. You can watch the entire team as they prepare your plate. And every night from 7 Pm you will be entertained with live music in the window with the white baby grand piano and guitar. What a fun and romantic way to enjoy Venice!
Come say Ciao to Elena
the beautifully kind Boss of 6342 ale tole.
Do Forni
C. Specchiari 468
Liv Tyler says hi to Diego, Eligio's son, when she comes to dine here.
I have been invited to dine here about 5 times now and every time I am entertained. The staff is in black tie and very professional and attentive; yet it isn't a stuffy atmosphere, which makes the place especially special. It is always jolly and fun, I would say. The last time, I had lunch. And the entire team, including the old school and Diego came in during my lunch all dressed up as Casanovas and we took silly pictures. Yes, they're that cool. 
As for the menu, it is focused on Traditional Venetian cuisine, featuring fresh seafood, shellfish and ranging from caviar to elaborate main courses. 
Ristorante Al Covo
Campiello de la Pescaria 3968
When I finally met Cesare Benelli & his wife Diane, I expected something different. First, Diane is from Austin Texas, and they've been married for 44 years. Cesare speaks such fluid American English that I felt completely at home with his colloquium. Diane says she feels Venetian, as 40 years away from America is a long time, but it is the ease that they talk to you and each other that is so comforting. Cesare is a friend talking to you about his restaurant & his philosophy on life, but in a very casual way. He is proud of what he has made of Al Covo, as he should be. It is one of the topmost respected ristorantes in Venice & has been the last 40 years. And his attention to hospitality is a life, not just words. For Cesare, the guest is his focus. When a guest comes to his ristorante, it is a choice & the attentive respect that each team member shows each guest is why they keep coming back for an enchanting evening at Al Covo.
I personally felt as if he was trying to teach me all I should know before I go out into the big bad world & remember all the words of wisdom to live by. Loved it.
"First you always have to be attentive
to each & every guest. Remember
that is why you're here. Second, the
ingredients. The Cibo. That is how Italians
say, a word that literally is "food", it is
the Cibo. The way of life."
-Cesare Benelli
A fascinating love story from Austin Texas.
"I actually met Diane in Austin. I was working in the Hotel business there, as my family had hotels & restaurants on the island of Lido, where I grew up. We met in Austin & married in Austin & started Al Covo together."
It is a family that you meet when you come here & a very smooth precise running kitchen & team.
"The pasta we make daily here, but the bread a friend of mine for the last 20 years has been providing from Venice. When we receive it in the morning, we have to bake it an additional 1 hour to acquire that perfect crunchy crust. The flour is unrefined & that is why the bread is a golden color." Although Cesare shows me the bread, he doesn't offer for me to eat it, so I am a little disappointed in that! hahaha.
But it is carefully laid out in baskets for the guests, and I marvel again at the details & the hours that go into each & every item in the Venetian kitchen. 
"I have steaks from America, Japan, Scotland, Italy, Austria"
"I have done extensive research and
a long time of sampling
to come up with the very best cuts."
"And now I have chosen."
-Renato
"I have the highest quality and because my kitchen is much bigger now,
I can buy more variety,
so, I guess that is what I am most excited about."
"I can be more creative and play!"
He is the head chef and slowly since 2019 built the great reputation of AL GRILL STEAKHOUSE, first at the location Sestiere Santa Croce 2097 and now at San Marco 1659B.
AL GRILL has moved to the stunningly beautiful 2 story High-ceiling brick-walled architectural wonder to present its refined clientele with the best steaks and seafood.
"Yes, I have an excellent pasta chef and a seafood chef. But my specialty is the beef," says Renato.
Remember for Aperitivo, when you're drinking the Aperol Spritz's, munching on some delicious appetizer seafood from the famous Venetian Lagoon, to not step too close to the water or you might fall in and a romantic Gondolier might rescue you!
"It's not that difficult, to make simple plates."
"Okay, we have mismatched color plates,
but I try to color coordinate the food,
so, I match colors."
-Matteo on why people
love the cooking of Nevodi!
"Well, you notice that Andrea doesn't wear the aprons. EVERYBODY ELSE DOES," jokes Matteo. "But big boss doesn't think he has to wear the apron. He is a really bad person." 
To which Andrea will say, "Matteo is in the kitchen where he belongs!"
They go back and forth, but hey, they're cousins, so it is only natural. I ask Andrea if it is true about the fact that even though they grew up together, do the families have different recipes?
"You know at home, it is different, but here at the restaurant, we have to focus on 3 types of people: us, we have to love the dish, the locals have to love it and the tourists. We do a new dish, see if the people love it and if yes, we add it," says Andrea.
Does it get really noisy at night, as Matteo says, I ask Andrea.
"Yes, but Venice is noisy! If you want peace and quiet and a beautiful Island, you should check out Sant Erasmo, where we buy our fresh vegetables from the Farmers. It is beautiful and untouched. You can ride your bike all the way around the island." Hmm.
In just a couple of years, 8 if you count the unproductive Covid years, they have grown to be one of the top 20 restaurants in Venice. With a tiny indoor chic boutique space and a loving outside seating area, locals flock here. So, hurry, grab an aperitivo and wait your turn!
"I am in the kitchen now because we're super busy and we need me there. I enjoy it, yet I love being with the people. I love being their server and having fun with the guests. Of the two of us, me or Andrea, I am definitely the comedian, too!" says Matteo! 
Oficina Ormesini
Cannaregio, 2689
"What kind of music would you combine
your style with, in the kitchen?"
"When we cook. we love to listen to Ray Charles,
And the jazz of the Ray Charles time."
-Enzo & Giuseppe Afiori
It is a surprisingly pleasure to walk along the alleys of Venice with the canal on one side and Bacaro after Bacaro on the other. Yet you saunter into a very beautiful and elegant Ristorante named Oficina ORMESINI instead.
A place where the local fishermen bring their catch of the day straight to the door of Oficina Ormesini. You can't get fresher, actually!
And 5 years after they opened the doors, in December of 2018, they received the Trip
Advisor TRAVELERS AWARD of THE BEST of THE BEST in the WORLD for Restaurants.
And although Oficina ORMESINI is anything but a Bacaro, it's Venetian atmosphere is felt both inside and outside. The conversation is more private and serious, where the Venetians chose to have a romantic lunch or dinner.
Alright, and since it is VENICE, an occaisional celebrity or two.
It's a little hidden, difficult to find, and totally worth it when you do. The team is my longtime friend of 10 years, Simone, who, along with his father, Luciano Orlandi and his brother, Enrico, run the elegant Ostaria. Their long-time guest service agent, as I call him, Sami, is the one who comes to your table. They're a great team. The father is legendary in the city of Venice for his many restaurants and his exquisite creative flair for Venetian cooking.
All recipes are his and while his other ristorantes ranged from ristorantes to trattorias, he has decided to concentrate on only one now: Ostaria Boccadoro. 
"To bring it up a notch, although it has always been elevated and to play with creating unique designs with the flavors of the lagoon."
-Simone Orlandi
It seems that Simone isn't the only one who loves to ham it up in front of the camera. Here is Luciano telling you how a good Ostaria becomes a great Ostaria.
Simone has a cold, so he sits far away and chats, "I think my father enjoys creating here now. He can relax and focus all of his attention on Ostaria Boccadoro. And me and Enrico used to go to the Rialto fish Mercato every day and while there we would have a couple of Aperol spritz at a bar adjacent to it. After a while I said to my friends, we spend all of our free time and money at this bar, we should just buy it. So, we, 6 of us, bought the bar and now it is the Bacaro aea Pescaria."
He and Enrico start laughing and I ask him if now they save a lot of money instead of spending it on drinking at somebody else's bar.
"No, in fact, it costs us money. It does pretty well, but we all realize that we have to put money into it for at least 10 years before we ever actually make money. That is alright. At least it is ours. And I would prefer to spend more time there with my own bar, but my father needs me here, too."
Bacaro aea Pescaria 
"In addition to having a lot of fun with our own place, we're making and have made great friends with all of the vendors at the Rialto Fish Mercato. It is right in front of us and they all come in for espresso and cicchetti during the mornings. Now, Ostaria Boccadoro and our Bacaro get the best fresh fish ever. It helps to have friends!" says Simone. 
And just how close is the Rialto Fish Mercato? See the arches? Except on Sundays, when it is closed, the fish Mercato is right there. 
Ristorante Da Ivo
1809 San Marco Venice
Ristorante Da Ivo is famous worldwide for its friendly yet lively ambience and its star-studded reservation list.
With the Capo Giovanni, Roger Federer & The Chef Luciano, the evening is just about to start getting exciting.
"A simple plate of pasta,
presented well,
with a little surprise is all that you need,"
1000 Gourmet Pizzeria
C. Specchieri 475
So? Do they really have 1,000 Pizzas!? 
"Ya, you know, when we brought Naples Style Pizza to Venice, we didn't know if people would appreciate it. But they love it. Now I say, We're Naples in Venice! Naples is a very beautiful city, but it is so big that people aren't used to the city."
"Venice is small. You just wander down alleys here with so many visitors that you feel safe. So, now you can experience a little Naples." 
Isn't the Pizza Beautiful? I know, I know it is supposed to taste amazing, too.
Yet, if I had my pizza come the way that one does, I would just take a photo and take it home with me.
Dersut Specialty Coffee Cafe
San Polo, Campo dei Frari 3017
Meet the Capo of Dersut, Simone and his son Riccardo.
They've been with the company, which just celebrated its birth since 1947, for 16 years. After Covid, though, Simone bought out his partners and now owns the company solo. I have had a couple of their specialty coffees, full of whip cream and delicious Dersut coffee and I shall tell you that the coffees are very fattening. Yet difficult to pass up. It is fun to interview Simone, who speaks only Italian. So, we enlist Riccardo, his son, to translate for us. 
When I ask Riccardo why his father chose the Dersut Cafe, Riccardo says that his father loves Italian coffee and the ritual of coffee for the Italians. And it is very nice for the tourists to come and visit a traditional coffee cafe that has been researching the beans from origin to cup for almost 80 years.
They open at 6:00 am so come say hi to the locals and early bird visitors to the beautiful city of Venice and have a couple coffees. DERSUT CAFFร: il vero gusto del caffรจ italiano - Dersut
So, if you think you might want to own a Dersut franchise, they have their own Academy that comes along to train you.
Although most people just want a great cup of coffee and a little breakfast in the morning, at Dersut, they research every step of the process from the farmer to the selection to ensure that the quality of the coffee you choose to start your day is of the highest caliber. I love reading their Italian/English newspaper on Dersut! 
Okay, Simone, time to describe Dersut.
"High Quality Italian Coffee
&
Specialty Coffee Drinks & Desserts.
Simple."
I absolutely love Dersut and the Specialty coffees such as Nocciolato. Cafe Pistachio, Derciok or Cafe Conte. 
They have many Venetian dishes, and "Mama" has been cooking for 53 years. I ask how that can be to Daniele and he laughs. "She is 70 She takes a 2-month vacation in the winter." O that is how? OK.
Try freshly caught scallops with Dumpling, Ravioli with lobster, spaghetti with black cuttlefish ink or Tortellini Black of Salmon.
"My mom walks to the Mercato fish market by the Rialto every morning. Don't feel bad," says Daniele as he sees my expression. "She won't let me or Christian or my father go. She is the cook. She picks out and picks up the fish every day. Today we have fresh Sea Bass made 2 different ways, about 500 grams each, or the Venetian Sea Bream. We have fried squid or mixed fried fish with polenta, I know, polenta is your favorite."
Yes, Polenta is my favorite from my Grandmother's recipes growing up. I love Polenta.
When I ask him about the wedding of Jeff Bezos and his bride Lauren Sanchez, he says honestly, " I think that it is great. I say that they chose Venice when they could of chose anywhere in the world. That shows respect for Venice and shows the people of the world that it is a very special place. I know every other owner of restaurants and cafes feel that same. It brings recognition to us and that is a good thing."
When I ask if he would love if they came to his restaurant he laughs, "Yes of course, but I imagine they have many bodyguards." I say that is good because they will order many items!
The Rustic Charming Ristorante of Provolo.
Taverna Al Remer
Cannaregio 5701
I am so happy I found the jewel Taverna Al Remer more than 8 years now. It has been so much fun through the years to venture down the hidden alley near the Rialto bridge and have a hidden dinner in the dark medieval tavern. Although the actual Taverna isn't exactly a Taverna. It is more of an elegant Osteria. A Grand piano sits in the corner with guitars and the last several years, the weekly music has drawn various musicians. Perhaps in the future, Vincenzo says the musicians will play again. However, if you are an accomplished musician and fancy taking a turn on the Grand Piano, I am sure they wouldn't mind.
Vincenzo tells me that he had to attend the opening night of the Venice Film Festival on Lido last night. We're all scrambling to buy tickets that are sold out and here is Vincenzo hobnobbing with the stars at the party last night. Okay! How can I own a Venetian Restaurant so I can do that? Hahaha.
Vincenzo, who has been the Director of Al Remer the last year tells me that he has lived in London and New York. "I actually lived in London for 30 years and it is completely changed from when you were probably there," he says as I told him I went to Drama School.
"There are some everyday things that I miss such as the convenience. Here in Venice, we have boat deliveries twice a week, for instance, so if you don't have it, you have to walk to find it." 
From April to October, you will find the little soft-shelled crabs called "Mochi". And the rest of the year, seasonal fish and vegetables, including the popular Seppia, or Cuttlefish.
"The good point is that my Chef just has to walk over the Rialto Bridge and straight opposite us to the Rialto Fish Mercato and he can find all that he needs every morning. And of course, the beauty of Venice makes up for the little idiosyncrasies that I have to endure!" Laughs Vincenzo.
O okay! Can you imagine waking up to the enchantment of Venice's canals in your backyard? I could get used to the twice a week delivery. No CVS thank you.
2 Italian Aperol Spritz, please.
I love when I show people my site, or when people show it to me is even better! Especially when they comment on the people on it. Such as Claudio and Claudia. Soo many people have said that they know them or have heard of them, and I am so happy about that.
It is super exciting to follow a young team that you meet when they first open through the years as they grow. As if they're your nieces and nephews! You know, you can always give them back! 
The two are as cute as a button, as we say in America, and keep telling me with the same passion that they put into creating their warmth of their kitchen, about their very cool press kit. The press kit, by the way, is a love story! My favorite line is one that as I read it, if Claudio made the words into his wedding vows. ONLY the ITALIANS could turn prose into music: Claudio of Claudia, "She is Venetian, with art in her heart and hands that know how to turn sugar into poetry." 
Vlad is from Moldova but moved here to Venice with his family at the age of 16. Now at the still young age of 34, I tell him he has built an empire of eclectic bistros, restaurants and bars of very high caliber. He started small and has steadily chosen quality over volume. At Bakaro, the outside oozes with comfort and choice seating in the Campo Square while the inside is usually fuller in the cooler months.
Next door to Bakaro is Do Draghi Bar.
Al Ponte Antico Hotel
Calle dell'aseo 5769
I remember one night we sat on the terrace watching the Gondolas glide by and I was chatting with Oliver. Matteo joined us and told the story of how one night a guest's wife or girlfriend had gone out and she decided to show how much she loved him, so she jumped into the canal from the other side of the Rialto Bridge and at 2 or 3 am in the morning, she swam all the way from the other side to the landing at the hotel and climbed up. So, I hope mine appreciates a cup of tea I bring from the lounge at 3 am. 
You'll always be greeted warmly, yet formally. The entire hotel is aristocratic, and they treat you literally as if you're royalty, which I guess many guests are. However, a couple of times, in addition to the royal guests, I had some friends from Houston Texas who couldn't talk enough about the staff and luxurious furnishings as we sat down for breakfast.
Matteo, pictured above, serves you breakfast every morning and is always on hand.
Both he and his wife, Barbara, are quick to help you in all your needs. 
Can you imagine your view if that is your sitting room in your bedroom! Wow.
The view from the 4-star's terrace cannot be beat. It has its own boat landing where guests can be brought discreetly back and forth, and a lovely lounge upstairs full of historical armor and paintings. Truly lovely and served with a hospitality from a time forgotten. 
Trattoria Aquila Nera
Sestiere di S. Marco 5301 at the square at the steps of Rialto
I notice that all of my teams in Venice are looking younger, and I ask each one the reason. They laugh and say it is the rest of Covid and the hard work in the restaurant afterwards. I know that it is a secret ingredient form the lagoon, though, that they just don't tell us.
Perhaps it is the black ink from the cuttlefish, found only in the Venetian Lagoon. So, of course, I have to eat some!
Okay, according to Boss Vlad, the Hostaria Sant'Aponal is a great romantic date night place during the dinner hours. And it appears that he is right.
Located at Calle del Scaleter 1251
A small quiet campo, Campo Sant'Aponal has historical significance because of its Church, the Basilica di Sant'Aponal and a location of where they used to play a type of ball game name Palla al Bracciale. 
The game is historical from the 16th to the 19th Century. The Bracciale is a type of bracelet worn on the arm and it is used to strike a leather ball to play.
The game is historical from the 16th to the 19th Century. The Bracciale is a type of bracelet worn on the arm and it is used to strike a leather ball to play.
You could try a variety of exotic yet Venetian dishes, such as Sliced tuna with sesame with salad, fennel and teriyaki sauce as pictured below. 
Hostaria Castell 
The HOSTARIA CASTELLO
is decorated in the veins of the Orient Express: luxurious & splendid
It is one of the most beautiful Dining Places on the Island of Venice
MY FIRST "CHEF AWARDED A MICHELIN STAR" IN VENICE
Octopus on the very fine white polenta
a Venetian delicacy
Some of the exotic dishes on the menu would be the potato gnocchi with fresh cod fish, crunchy pears and Taggiasca; Ricotta and Spinach ravioli with Parmigiano and Reggiano PDO cream and cheese chips or Cuttlefish ink risotto with crunchy cuttlefish and lemon.
It is the only one of Vlad's 5 fun dining places that he built from the ground up. All Vlad. Here is where you see his Eastern European upbringing shown the best, I think. It is opulence with structure. Luxury with charm. All aesthetically pleasing to entice the eye and for comfort.
For all of Hostaria Castello's haunting beauty, you should remember that the chef received a Michelin Star. That should say all you need to know to come and dine at the Hostaria. 
