House desserts
01Made in the kitchen, not bought in: they change with the season and what's around.
Home cooking · Jesolo Paese
CavazuccherinaLaTrattoriadaDenis
Local wine, house bread, live coals — the rest is just talk.
The kitchen
Sunday roasts
02Long, slow cooking — the kind that fills the house with scent before it fills the plate.
Homemade pasta
03Rolled by hand the old way, dressed the right way.
The grill
04Real embers and chosen cuts, cooked to the point you ask for — and kept there.
Outside, when we can
05In the good months the tables move outside too — the air does half the work.
Groups & occasions
06Birthdays, reunions, work tables: arranged with one phone call.
Reviews
The verdict of those who know
Siamo stati ieri sera per una cena in famiglia, ed è stata una piacevolissima scoperta
391 Google reviews
For generations
The taste of things made slowly
The meat comes from those who raise it nearby, the vegetables from those who grow them nearer still, and in between there's a fire working since early afternoon. In Jesolo Paese this short supply chain isn't a label — it's simply how it's always been done.
«Le specialità della casa sono le grigliate miste di carne e pesce, con prodotti tipici della stagione. Vi aspettiamo!»
Views
Firewood, copper and laid tables
What you sit down for
Tastes from the menu
Carbonara
Egg, guanciale, pepper: creamy with no cream, ever.
Pesce
The catch on the grill, oil and lemon: nothing else needed.
Dolci
A real portion, direct flavour.
Cozze
In the pot with garlic and pepper: bread-mopping required.
Seasonal menu: the full list and prices are at the table.
When
Our days, at the table
- Mon – Tue
- Closed
- Wed – Sun
- 12:00 – 14:30 · 18:30 – 22:30
Book
We'll set another place: call
For weekend tables it pays to call a day ahead: the room fills up early.