you might find one of the artists,
actors or singers who, since 1907,
have been frequenting this restaurant
located near the now destroyed Fenice.
Mastroianni liked stopping in and
today opera singer Katia Ricciarelli
still does. Antique furnishings and
an open-air terrace provide elegant
background scenery for the almost
exclusively Venetian cuisine. All
the pasta is homemade and the tagliolini
al nero di seppia e polpa di granchio
(squid ink tagliolini with crab meat)
are worth tasting.
The orata (gilthead), a speciality
of the Taverna, is baked with herbs,
spices, capers and a fish sauce.
More than 100 wines available, mostly
regional. Among the homemade desserts,
the tiramisù, panna cotta (cooked
cream), and meringue crostata are
excellent. Sweethearts are offered
the possibility of romantic candle-light