Chef-owner Cesare Benelli has long been dedicated to the preservation of heritage products and lagoon recipes. Only the freshest seasonal fish gets the Covo treatment, accompanied by artichokes, eggplant, cipollini onion and mushrooms from the lagoon larders of Sant’Erasmus, Vignole, Treporti and Cavallino. Meat is also carefully sourced and much of it is Slow Food accredited.
Al Covo
Venice
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