The menu, created with attention to detail from the very best ingredients, reflects Luca's passion for fresh produce and creativity in the kitchen. Diners can choose from a variety of dishes that ranges from traditional local specialities to probably the best pizza to be found in Venice. The finest flour is mixed with natural mineral water to form a dough that is left to rise for at least 24 hours. The result is light-as-air crunchy crust. A popular second course is prime  Irish T-bone steak, cooked directly at table on granite slab, accompanied by truffle or red pepper souce. In addition to the regular menu, Luca also prepared fish dishes that vary according to the season and to what is on sale at Rialto fish market that morning. In the winter, for example, it is possible to enjoy a delicious plate of schie, tiny grey lagoon shrimps, sautéed in garlic-infused oil and served with soft polenta. The period that runs from October-November and again, in the early springtime around Lent, is the time to try moeche, tiny soft-shell crabs fried in batter. Moeche are a true venetian speciality and have been awarded with the DOP label (protected denomination of origin). 

We offer a good selection of wines, mainly from producers in Friuli Venezia Giulia, but also from other regions in Italy. Particular attention has been given to choosing artisan beers, all produced at the Italian breweries, 32 Via dei Birrai, Redentore and birra Gjulia (gluten free), famous for their commitment to quality, design and sustainability.