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Restaurant with a Philippe Starck design and a bar and a menu of traditional Venetian dishes.
In this crested, déco déco Trattoria, the people are regularly busy. The bar occupies all the length and one can offer some cicchetti, tapas to Venetian at the counter (gold leaf oysters and pan del Doge, pan small squid of Adriatic and funds of artichokes to étouffée, etc.). The map, based on traditional Venetian dishes, makes the most of seasonal and market products. The typical branzino in crosta marina are crushed, a whole bar with lemon scents and cardamom cooked in its carapace of salt foam, and fegato, a calf from calf to Venetian in candied onions with its creamy polenta of blave di Mortean, as for the most classical belfritto, a large frying frying, small smelt, cigale and spider spider. Beautiful pastas card. If on the map it's too expensive for a well-executed kitchen, but it's very easy, we appreciate the «CAC 40» lunch formula indexed on the stock exchange, which we just regret the desserts, much less than the rest.
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Members' reviews on MORI VENICE BAR
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Nous avons testé le menu dégustation, comprenant un apéritif, 2 entrées (1 poisson et 1 veau), 2 plats (1 pate et 1 poisson) et un dessert (la spécialité, des glaces maisons, vraiment excellente !).
L'ensemble était très bon !