Fishing in the lagoon is an art passed down from generation to generation on the island of Burano. The lagoon is rich in local species, and fishing varies based on the season. From soft shell crabs to goby fish, from spider crabs to six species of mullet, the Chef’s job is to know how to choose the best raw material each day.
On the estate grounds you will find “salty gardens,” cultivated with traditional techniques by nine local retirees. The king of the gardens is the artichoke, whose tender young flowers, called castraure, first grow in April and are one of the Venetians’ most prized vegetables. In addition to artichokes, there are peas, yellow tomatoes, eggplant, onions, and everything that the local residents love to eat.
GREEN IN THE LAGOON
Depending on the place and the saltiness of the land, there are many different herbs and flowers that grow in the lagoon. Francesco and the kitchen team are particularly fond of herbs, and you can often find them on the islands gathering salicornia (a succulent plant that grows in marshes) and elder flowers. In front of the restaurant they also grow many species of plant that they go out and pick from time to time during dinner service.