In Venice, Zanze XVI, one Michelin star, is a contemporary trattoria that delivers great food in a thoroughly convivial atmosphere. Behind its success, there is a young team of professionals that includes the top-notch of Veneto’s “culinary” entrepreneurs: with the art direction of 1-Michelin star Nicola Dinato, chef and deus ex machina of Feva restaurant in Castelfranco Veneto, the vision of Nicola Possagnolo, digital guru, and the culinary touch of Stefano Vio, a young chef with an international experience.
A former inn founded back in the 16th century, Zanze XVI rises from the ashes of the renowned Trattoria dalla Zanze that, according to the legend, was named after a lady who used to cook for the nearby prison.
The renovated eatery takes inspiration from the French bistronomy concept that offers a gourmet cuisine delivered in an informal setting that reflects the local tradition. The restoration works, coordinated by architect Nico Galati in collaboration with interior designer Davide Fracasso, have retained the traditional 55cm-high panels that cover part of the walls, historically used to protect them in the event of “high-water”, the marble flooring, and the wooden beam ceiling, while the walls have been redecorated with grey Venetian marble that creates an elegant contrast with the exposed old bricks.
The Venetian heritage lays in each detail: from the beautiful cutlery holders in handmade Murano glass to the bread basket in Burano lace, and from the wooden tables made with old bricks (the wood poles that indicates the waterways in the Lagoon) to the chairs Superleggere by Gio Ponti inspired by the traditional chairs of the old Italian wine bars.
The trattoria offers 4 smart set menus (at great value for money) to choose from: the Gourmet Lunch, Terra, Mare and Anima. The high-quality raw materials coming from selected local producers – fresh fish from the Adriatic sea, vegetables from local organic gardens, free-range meats…- coupled with the creativity of the chef, give birth to dishes that combine great cooking techniques with a generous taste.
Observe the details: the link with Venice can be read in every detail of the eatery: from the cutlery tray in Murano glass to the bread basket in Burano lace, up to the wooden tables made with ancient bricole (the wooden poles that indicate the waterways in the Lagoon).