Restaurant manager: Nicola Da Rodda.
A fish-based cuisine linked to the Venetian tradition, aimed at innovation both for the combinations and for the cooking techniques. Wines: national and international labels; 200 paper labels; a good selection of Italian and foreign bubbles. A research cellar even if there are some noble brands.
Inside the historic Palazzo Montalban. Private room for up to 10 diners obtained from the historic kitchen with fireplace. External terrace with 28 seats overlooking the street in the centre.