La Zanzara

The small room is characteristic and in the cold season the atmosphere is warmed, in every sense, by the crackling fireplace. The chef suggests all the most varied produce of the lagoon: lots of eel, prepared very simply and charcoal grilled, while the fish of the Adriatic Sea, including excellent squid and small brill, reign supreme. Reaching the farmhouse is an experience all in itself: in the valley of the Po delta, with its rich fauna and thick vegetation.

A Culinary Journey in the Po Delta

• La Zanzara offers a unique gastronomic experience that emphasizes the authentic flavors of the Po Delta region, utilizing local ingredients such as fresh fish and seasonal vegetables, presented with a balance of tradition and innovation.

Intimate Setting on a Fishing Island

• The restaurant is located on a small island connected to the mainland by wooden bridges, providing a serene and picturesque dining atmosphere that enhances the overall experience.

Focus on Precision Cooking

• The chef, Sauro Bison, emphasizes meticulous cooking techniques that prioritize flavor and balance, avoiding unnecessary complexity in dishes, which allows the natural ingredients to shine.

Signature Ingredients

• Fresh Fish: Sourced directly from the Po River and surrounding lagoons, the restaurant emphasizes the use of local fish varieties, ensuring maximum freshness and flavor. Each dish showcases the natural taste of the fish, prepared with precision to highlight its quality.
• Shellfish and Mollusks: The menu features a variety of shellfish, including clams and mussels, which are harvested from the nearby waters. These ingredients are often prepared using traditional methods, enhancing their natural brininess and sweetness.
• Seasonal Vegetables: Locally sourced seasonal vegetables play a crucial role in the dishes, providing vibrant flavors and colors. The restaurant focuses on using ingredients at their peak ripeness, often incorporating them into innovative presentations that respect traditional Italian cuisine.
• Herbs and Spices: Fresh herbs from the region are used to elevate the dishes, adding aromatic qualities that complement the seafood. The careful selection of herbs reflects the restaurant's commitment to authenticity and local flavors.
• Traditional Italian Techniques: The preparation methods include both modern and ancient techniques, ensuring that each ingredient is treated with respect to bring out its best qualities. This approach allows for a unique interpretation of classic Italian dishes, making them stand out in the culinary landscape.

Tasting Menu

• 4-5 Courses: €50-60

Signature Dishes

• Eel (charcoal grilled): Price not specified
• Adriatic Fish (including squid and small brill): Price not specified