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Venissa Venezia Reviews from The Last Year
Destabilizing
Great discovery of high-end cuisine with a militant thread to promote products that we don't necessarily expect.... Invasive species such as blue crab, perch, distant shellfish, the “non-noble” parts of fish which require colossal work to achieve such a taste level. Without forgetting the bread, the originality of the butter-butter work, the pasta, the desserts made in the same spirit. it takes talent…and a lot of work. Bravissimo! I will be more reserved about wine pairing, which for me is a failure with wines that are certainly unknown but generally mediocre (as French people know how to appreciate them or not ;-), cocktails based on tequila, Sicilian alcohols and liqueurs from I don't know where they don't belong along this fabulous meal. You have such a rich terroir of Italian wines, including organic ones!! Congratulations again and special mention for the very kind young waiter who took great pains to explain the genesis and philosophy of the dishes...in French. The service is also smooth and top notch.
Immerse yourself in the Venetian lagoon
Stunning location, excellent service as well as the welcome. I enjoyed the seven course tasting menu. Ethical vegetarian restaurant. Also worth trying for non-vegetarians. I'll be back for sure.
Watch out for the aperitif…
Nice dishes, very particular and excellent concept! Impeccable service and a super-stocked wine list! The only note, upon our arrival they asked us if we wanted a glass of wine as an aperitif and we ended up with almost €50 for two glasses, I would say a little excessive and above all unclear.
More interesting than delicious
I was super excited for this dinner and liked a lot of things about it. Taking a boat to the island very felt unique and special. The staff were nice and kind. The room itself was also very striking and special. We loved the philosophy of the chefs and appreciated the lessons we learned from them about ecology, climate change, etc. They really take those thing seriously and should be applauded. But in the end, it was all more of an intellectual experiment more than a pleasure. The experience at times felt like you were being taught a lesson more than enjoying a meal. Using all parts of the fish and not wasting food is something that should be celebrated but at times, it felt like you were eating the scraps of the good food that you'd normally get when you're paying $200+per person for a meal. I mean, we had crab brains/eggs for one course, another used the liver and discarded parts of fish, and the dessert was Jerusalem artichoke gelato. I think they could balance the important green lessons they wanted to make while also remembering that people eat out to savor and enjoy the food. 10 courses felt like an overly long lecture in school and we couldn't wait to be done. I wouldn't say it was a pleasure. At times it felt like conceptual art - more of a cerebral exercise than a joy to experience.
Outstanding
This is high level, thought provoking and at times experimental cooking. If you come expecting "classical" michelin starred food you will possibly be disappointed you need to come with an open mind. Many ot the dishes use what may normally be considered "waste" but in fact they demonstrate that with skill and care these can be turned into culinary delights. This sits alongside the use of invasive species which are causing damage to the lagoons fragile ecosystem . I highly recommend taking the innovative wine/cocktail pairings and my daughter (10), loved the "cacao cola". All in all a truly memorable experience that was enjoyed by our whole party aged from 10 to 80. Grazie mille!
D'oro Ristorante
Francesco and Chiara are to be commended for assembling such an inventive and locally focused menu. The ten course menu with wine paring was a delight, easily one of the more adventurous ones in the area. The voyage by boat coincided with sunset, which set the mood for the meal to come. Perhaps the most enjoyable moment was the discussion of the pastry cooked inside of a shell, about which the chef was delighted make a visit to the table to discuss. Frankly running short on superlatives, this was a splendid experience. The lagoon has such a delicate ecosystem, and this menu clearly demonstrates a desire to celebrate that along with providing an engaging and inventive dining experience.
Big disappointment
Given that the place is magnificent, the welcome and service in the room were friendly and efficient, the New Year's Eve dinner was very disappointing. Extremely elaborate dishes with at times unpleasant flavors characterized the entire menu. A true It's a shame, considering the cost and expectations.
Sustainable delight
A Special birthday treat that did not disappoint. The environmental cuisine approach was really on show with the excellent use of bluefish and blue crab, invasive species that need to be removed and created amazing tartar and pancake. The use of own grown vegetables and herbs in season was expertly deployed with the artichoke and seaweeds real standout on our evening. We decided to try the Venissa Estate wine and were not disappointed with a great similarity to an 'orange wine' that went with our whole tasing menu. Sweet dishes used pine quite extensively which might not be to everyone's taste, but we enjoyed the experience and difference. We would definitely return again and loved the buildings, ambience and whole concept and sustainability and really enjoyed our stay and meal experience.
The real zero km!
It is not easy to review a dinner in a restaurant that offers quality cuisine, whether starred or not. It is not easy because it is a multifactorial judgment (ingredients, aesthetics, service, place), even more so in a historical moment where we easily judge from a remote keyboard, too often thinking that we are chefs ourselves. Our experience at Venissa was satisfying and exciting, from all points of view. The welcome in the room accompanied by a warm smile, a smile that remained present every time the dining room staff interacted with us. We chose a 7-course menu, thinking it would be simpler than the 10-course menu after a day walking along the streets and vaporettos. We are happy with the choice, we were left with the doubt that it would have been difficult to reach the 10 courses of the longest experience. We were so full. The choice to dine at Venissa was guided by the curiosity to see how a starred restaurant prepares an elaborate zero-mile menu. We were then pleased to discover that that km zero was not only for the vegetables but also for the fish caught in the lagoon. We are the owners of a small farmhouse in Tuscany and we manage our kitchen based only on what we produce. We therefore know well what the difficulties are for a professional kitchen to have its own vegetable garden as the sole supplier. The ingredients available, especially in winter and spring are limited. It is certainly much easier to do catering by ordering any quality ingredient through common distribution channels. With only the vegetable garden to provide produce, the chefs at Venissa do an exceptional yet commendable job. All the dishes were well prepared and balanced, particular mention goes to the gnocchi seasoned with beetroot and pomegranate (the sweet and sour of the two ingredients explode on the palate) and the roasted pulp of the head of the Serra fish (poor cuisine... but you have to know how to do it). Each course was well described at the time of service and we were happy to note the passion with which the Sous Chefs on duty described the preparation work. Also appreciable is the willingness to delve deeper into the selection of ingredients following our specific requests. The choice to rely on a very young team was bold: between the dining rooms and the kitchen, on the evening we were guests the average age was 23 years old. Everyone did their job to the best of their ability, without any hesitation. Oh, I forgot. Chefs Pavan and Brutto were not present that evening. This is not a criticism, but a compliment to the crew who allowed us to experience an exciting evening. Let's go back to November 2024
I should've listened to Yelp reviewers.
Haha. Unfortunately, the worst experience during my Europe excursion. Farm to table concept but it was mostly invasive species they were feeding us. There was not a single appetizing dish. Flavors were jumbled and poorly executed -it's been maybe a month since my trip and I am still horrified at what I ate. Venissa, respectfully was the most disgusting meal I've ever had. Also, the restaurant coordinates your ferry road, ~$150 USD one way and it's per party, through an independent ferry person. I mean, you could shimmy up with another restaurant patron to split because it's really a crime at the end of the night that each individual group pays for their own ferry back to mainland. ~$1100 USD for 4 people. We really went in with open minds but this experience has really traumatized me hahaha. Do not go here. Whoever is raving about the food here, question their taste buds. And the chefs and sous chefs too.
Philosophy
Feeding is a primary need. Eating is a pleasure. Today I struggled to feed myself and unfortunately I didn't feel any pleasure. To appreciate the leaves of the Isolàni vegetable garden, eat alien animal species, blue crab tartare or fish from the Suez Canal or killer jellyfish..., let's say that you have to be very hungry Sin
Food was nicely plated.
The taste was bland and horrible for some of the dishes. For a vegetarian forward restaurant this was very heavy fish leaning and the vegetarian courses were just inedible. Save your time and money and avoid coming to this scam of a restaurant. It has so much attention from tv actors that get paid to promote it rather than from individuals. If you want to spend $1,000 for bad wine and horrible food please do come here and keep this establishment alive.
Regretfully, this was one of our most disappointing dinners
Regretfully, this was one of our most disappointing dinners while in Italy. We were very excited about our dinner here after hearing about the farm to table concept and the lovely boat ride over. We were seated at our table upon arrival at which point I requested the vegetarian tasting and two of my dining companions requested the wine pairings. Right off the bat, they forgot to provide the wine pairings which wasn't a huge deal but did seem like an odd fumble for a Michelin starred restaurant. The food itself was mostly underwhelming. I enjoyed several of my vegetarian dishes but my dining companions had several dishes that they declared inedible. By the time dessert arrived and was eggplant I thought my husband was going to riot. It was made all the more frustrating since this was our most expensive dining experience while on vacation. Beautiful restaurant, but wouldn't recommend it to friends & family.
We did a wine tour.
Beautiful and Delicious! Our tour guide was so friendly and sweet. She gave us so much useful information and we had such a great time talking to her. The wine was amazing!
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