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Remigio Dal Corso, owner and chef, combines the best produce from the countryside and the lagoon: vegetables are grown in the organic garden of the villa and in the sandy and brackish soil of Sant'erasmo island, whereas fish comes directly from the lagoon. Great care is taken with the cuisine, which respects the ingredients. Gransevole, moeche, Schie and other Venetian culinary specialities are ambassadors for a regained and unique taste that the chef loves to uphold.'
Discover the gourmet menu and the exceptional recipes of the Relais & Châteaux Chef. Enjoy a unique gastronomic experience with refined dishes and delicious cuisine in a renowned gourmet restaurant.