Quadri restaurant, venice

The Quadri Restaurant in Venice is a very special place.
A renovated historic palace under the guidance of the brilliant Philippe Starck, after climbing a steep staircase with a large winged lion that welcomes you, you enter the restaurant, two rooms that leave speechless, Murano glass chandelier, fabrics of the late 800 sat walls with drawings of UFOs and spaceships in addition to the faces of the Alajmo brothers, mirrors and, beyond the window, an incomparable view of St. Marco’s Square.
Here at the Quadri Restaurant, 95% popular with foreign customers, you will find Italian cuisine with a capital 'I', excellent raw materials and combinations not so much surprising as harmonic and traditional.

The dishes on the menu change about 4 times a year, to strictly follow the fresh seasonal products.
I chose the 'Classic' tasting menu, not all the courses were perfect to my taste but at least 3-4 I have an amazing memory!
What I noticed is a slight lack of freshness that distinguishes a bit all the dishes and that risks weighing down an 8-course menu but overall an experience to try.
Pleasant staff, especially the manager of the service in the room, polite humor, elegance and professionalism.
Thanks to the Sommelier who with extreme kindness made us taste an unordered 'extra' wine, the Susucaru, a red with a very interesting history.
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​Lagoon cappuccino, a Venetian version of the 'black' version of the Calandre and here riot of lagoon life, with mussels, clams, lagoon shrimp, cuttlefish, 'garusoli' and seaweed.
 
Fried moeca and asparagus with turmeric sauce: wonderful, I would have eaten a second dish!
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Ravioli with Burrata, clam, Cuttles, Shrimp, tomato and Origano.
The magic of Italy and the Venice lagoon in the elegance of an unforgettable dish for me.
 
Seafood risotto, octopus and tomato ice cream: the idea of the ice cream, which, both for physical reasons (it's cold!) and for the flavor of the tomato, gives a certain overall lightness to the dish.
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​Raw meat beat, Petrossian's Daurenki Tsar Imperial caviar, oyster sauce, smoked eels and seaweed: elegant the pairing but the smoky taste of eel prevails a bit.
 

​Unforgettable location and experience.