Mixed grill of Crustaceans, Molluscs and Pescato of the day: king prawns, monkfish, scampi, sea bass, eel.
Specialty of the house, the recipe is the same as 40 years ago. It is a slightly spicy soup with tomato, with plenty of crustaceans and molluscs from the lagoon.
The sea bass, fish par excellence of the Venetian lagoon and of the Adriatic, filleted, baked and served with fresh seasonal vegetables.
Famous dish typical of slightly spicy sea, the Busara was the typical crock where fishermen used to put the catch of the day.