Our next stop on the Northern Italy tour took us to the incomparable city of Venice.

We checked into the beautiful Hotel Baglioni Luna, arriving in the best way possible by private boat through the Grand Canal. Gliding past centuries of history before stepping straight into the hotel made for a truly memorable arrival.

That evening we boarded another boat for the 25-minute journey across the lagoon to Venissa, set on the peaceful island of Mazzorbo. The setting is undeniably special and the journey itself is part of the experience.

One small disappointment came before dinner had even begun. As the restaurant had arranged our boat transfer, we had expected someone to be ready to welcome us on arrival. Instead, the restaurant was still closed, leaving us waiting outside for a while without any greeting, which took away a little of the excitement.

Venissa’s cuisine is built around the Venetian lagoon, with a strong focus on sustainability and the use of invasive lagoon species alongside local produce. It’s an admirable philosophy and one that deserves recognition. For us, however, the execution didn’t quite translate into dishes that we found especially memorable or delicious. Ambition and intent were certainly there, but ultimately flavour is what stays with you, and this was the one meal of the trip that didn’t quite connect with our table.

Service throughout the evening was pleasant and professional, and the spectacular lagoon setting is difficult to fault. While every tour has its highlights and occasional lowlights, this was the latter for us. That’s the beauty of food though—every experience is subjective, and what doesn’t resonate with one table may become someone else’s favourite meal.
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Michelin Guide - ⭐️
Best Chef Awards - 🔪 🔪
W50B - ‘Discovery’
La Liste - 90.50
OAD - 115 (2026)
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#AchefAbroad #Venissa #VeniceFood #MichelinGuide #NorthernItaly Less