The restaurant can seat more than thirty on the round floor. There are also two rooms available on the upper floor: the largest is for banquests of up to 50 people while the smallest can host uo to 14. During the summer, one can eat to the coolness in an area in front of the restaurant within a typical Venetian campiello (small square) next to a magnificient 16th Century well. The cuisine is venetian and to enhance dishes made from local produce. Special attentino is paid to fish, wich must be strictly wild and “home-bred” (i.e. from our lagoon or the surrounding sea). The wine list also deserves a special mention: around 600 wines chosen from some of the most renowned cellars in Italy, selected on the criteria of maximum integrità, typically and drinkability. A good proportion are red wines which go well with meat dishes such as “selvatico della laguna” (wild from the lagoon) or “ Chinina-breed” beef, as well as with fine italian cheeses sourced from qualified cheese selectors. Last but not least are outstending desserts, personally prepared by Mrs Mariuccia: her “rovesciata di mele al caramello”, (a “Tarte Tatin” variant of apple turnover), has had the honour of being featured on the front page of the American magazine “Bon Appetit” in January 2006.