Venissa, Venezia

Why is Venissa one of my 3 favorite Italian restaurants?
I am not a food critic, I leave to others the task of judging techniques, concepts and philosophies, here I tell what a restaurant can convey to me in terms of satisfaction, enthusiasm, emotions.
Some of the reasons why I am so fond of this place.
1. Its environmental cuisine (which enhances the close link between the dishes and the surrounding environment) makes me feel at one with the Venetian lagoon that I love 
2. The wise (and surprising) use of herbs and vegetables that transform the dishes into small masterpieces of taste (the cannolicchi with juniper oil of this last menu and the peppers of the garden are worth the trip to Mazzorbo alone)
3. The extreme attention to issues dear to me such as respect for the environment and the search for a cuisine as low impact as possible on our planet (use of raw materials of proximity, seasonality, recovery and reduction of waste)
4. The magnificent vineyard of Dorona (a vine that has a compelling story behind it like a novel) from which Venissa is produced, a unique white wine in the world that can be tasted at the restaurant 
6. Fairytale surroundings. Silence, tranquility, the colorful houses of Burano and that scent of brackish mixed with humidity that instinctively reminds me of being in one of the most evocative, fragile and precious places on this planet 

​Dishes in order of appearance
 
Lagoon bottom: crab gel, mussel sponge, sea lettuce, oyster and lagoon herbs, sea fennel and salicornia
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Gocchi stuffed with apricot with pepper creamed in elderberry butter, sea fennel sauces and fermented apricot, sea fennel leaves and savory

​Mixed raw.
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Mugwort ravioli, pine nuts, balsamic and bitter herbs, calendula flowers
 
Meeting between the Venetian lagoon and Piedmont:
Plin al Gò (the common goby with which the risotto in Burano is typically made, seasoned with plenty of Parmesan and parsley): the gò is roasted and is used as a filling for Plin and Parmesan and parsley of the risotto di gò are replaced respectively by grated almond and thyme serpillo.