Owner Stefano Monti and his young, talented kitchen team create winning Italian and Venetian dishes such as filetti di pesce a cottura differenziata (fish fillet, cooked at the bottom and rare on top), tender baby cuttlefish, and, among desserts, gelato al basilico (basil ice cream). The 18th-century cavana (boathouse) maintains its original low columns, arches, and brick walls, but has been decorated with contemporary flair. A large marble slab by the entrance serves as a communal table for those who want to sample chic cicheti.