Restaurant of seafood specialties and land, serves traditional recipes rediscovered and edited by Chef Giuliano Canzian. It is from the meticulous selection of raw materials that develops the cuisine of the restaurant Dallo Zio, following the seasonal rhythms and local activities such as fishing.
Tradition and innovation come together at the table, in a sign of authenticity: from raw fish, served in brine to enhance the flavor, the first stuffed handmade, up to the cut of beef on soapstone and special desserts, everything is taken care the smallest detail, allowing guest to dedicate himself to the pleasure of taste.