Preface: It is hard to believe that just three weeks ago - Venissa Venezia - Kaufe eine Reservierung
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😍 5/5 - Preface: It is hard to believe that just three weeks ago
By 👻 @Rod U., 11/15/2019 3:00 am
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Preface: It is hard to believe that just three weeks ago I was walking the ancient streets of Venezia enjoying the beauty of its culture and hospitality of its people. Warm, welcoming, deeply protective of their culture. It is so tragic to see the damage from the record setting acua alta and heartbreaking to think we who have laid eyes on the beautiful city are all responsible for its slow death. Thoughts and prayers.*****A Michelin one that exemplifies the passion and pride of the Venetian people.Outstanding food, yes, but Venissa is most famous for the rare and unique wine produced on the estate. Dorona di Venezia, the indigenous grape of Venezia. Re-cultivated from only a few surviving ancient vines. Today, the only vineyard, one hectare of salt tolerant vines that produce a mere 3500, 500ml bottles a year. It is bottled in Murano glass with the gold foil labels created by the last remaining family of smiths in Venezia. Mention it to any Venetian, they beam with pride that this is a part of their culture.Orange in color, slight hint of oxidized citrus notes and the faintest touch of salt. Racy acidity balanced by high alcohol (13 percent). Beautiful complexity with a finish that goes on and on. Pairs well and evolves with food. The red wine, from a very young vineyard on the mainland, a Bordeaux blend (80% Merlot, 20% Cabernet) is reminiscent to a young and sexy Saint Emilion. Restrained fruit, silky smooth tannins, some aging potential. To the food . In a word, outstanding. Seasonal, inventive, treated simply to tease out flavors.For example, deep-fried, flour dusted sardines, head and bones removed, are served atop a beet root purée. The sweetness of the fish is enhanced while the oceanic flavors pair with the earthiness of the beet. The second sauce made from squash does the same with nod to the season. Another example, a sublime squid ink pasta with mussels. Briny pasta with citrusy notes reinforced by the mussels and balanced by rich, peppery extra virgin olive oil. Finally a pan roasted, crispy filet of blackfish. Perfect cook to medium. The clean tasting fish balanced by a highly glutinous potato puree seasoned with lemon alongside bitter chicory. Each component alone good. Together, brilliant! Excellent, friendly and proper service. Stunning indoor / outdoor dining with views of the vineyard. Reservations required. Fluent English.A must visit.
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