San Martino

Michela offers guests a friendly welcome at this restaurant, where chef Raffaele creates intensely flavoured recipes enhanced by the use of vegetables fresh from the garden. Unmissable dishes include a delicious tortello pasta with sea snails which is full of fresh and decisive flavours, and lightly seared scallops served (in season) with mixed mushrooms and a delicate peach compote, as well as pigeon cooked in two different ways. The wine list features an extensive selection of Italian and international options, including a choice of some vintage labels. The dining room here is contemporary in style, with a beautiful modern fireplace adding warmth on cold winter evenings. Book a table in the wine cellar (only available in summer!) for a unique dining experience.

Il Tavolo Esclusivo in Cantina

• Ristorante San Martino offers a private dining table in the cellar, a dedicated intimate experience that pairs gourmet dishes with the restaurant's wine program.

A Storied Five-Generation Family with a Premier Wine Program

• The venue spans five generations and centers on a standout wine list curated by sommelier Michela Berto; she won AIS Veneto's best wine list award in 2013, and the cantina is described as among the best in the Nordest.

Dynamic Weekday Lunch: Menu Dinamico

• For time-conscious guests, the restaurant offers a 'Menu Dinamico' at lunch on weekdays (excluding Saturdays, Sundays, and pre-holiday eves), illustrating a flexible, culture-and-cuisine approach to meals.

Signature Ingredients

• Cipolla di Cavasso: A regional Veneto onion prized for sweetness and depth; San Martino uses this locally sourced ingredient to anchor many dishes in their Venetian-inspired cuisine and emphasize seasonality and terroir.
• Tuorlo d'uovo (egg yolk) paired with Canestrelli: A signature pairing highlighted in reviews, where a luscious egg yolk enriches a dish alongside Canestrelli shellfish, illustrating the kitchen's skill in creating rich emulsions and harmony between egg yolk and seafood.
• Zabajone (zabaione): A dessert centerpiece that showcases the restaurant's fondness for egg-based preparations; a creamy, custardy finish that reflects the house's egg-forward approach spanning savory and sweet courses.
• Seafood-forward cuisine (pesce e frutti di mare): The menu's emphasis on fish and shellfish — a hallmark of Venetian cooking — with Canestrelli and other local catches highlighted in refined, seasonal preparations, demonstrating sourcing from Veneto waters.