Osteria Gòto

A crunchy toast topped with asparagus. Served with a creamy egg salad prepared in a Japanese style. A light appetizer blending crispy and soft textures.

Corn semolina (polenta) served with melting confit pumpkin. Topped with a light and flavorful parmesan mousse. A comforting vegetarian dish with sweet and savory notes.

Polenta served with sardines marinated in a traditional Venetian sweet and sour sauce (saor). Revisited with a peanut satay sauce. A fusion of Italian and Asian flavors.

Fresh salad combining the aniseed crunch of fennel and the sweet acidity of orange. Enhanced with a vinaigrette, creamy yogurt, and raisins. A light and refreshing appetizer.

Fried tuna ball, crispy on the outside and tender on the inside. Served with spicy harissa mayonnaise and capers. A flavorful snack inspired by Venetian cicchetti.

Japanese rice ball filled with cuttlefish stew cooked in its black ink. Pronounced iodized flavor with a sticky rice texture. A fusion interpretation of a Japanese classic.

Salted cod whipped with olive oil to a creamy mousse texture, served on toast. Accompanied by an orange wine sabayon and pickles for acidity. A revisited Venetian classic.

Seasoned chopped raw tuna, served fresh. Accompanied by a rich confit egg, miso mayonnaise, and potato salad. A rich umami cold dish.

Small, tender potato pasta in a creamy four-cheese sauce. Topped with toasted nuts for crunch. A rich and comforting pasta dish.

Maccheroni pasta with a creamy carbonara sauce. Prepared with cuttlefish (squid) lardons instead of pork, confit egg, parmesan, and loumi (dried black lemon). An original marine twist on the Roman classic.

Octopus slow-cooked to tenderness, served with roasted vegetables (cabbage, carrots, leeks). Accompanied by tomato chutney and potatoes. A flavorful main course with varied textures.

Dessert composed of layers of coffee-soaked biscuits and creamy mascarpone cream. Dusted with cocoa. Sweet, creamy, and coffee-flavored.

Sicilian cannolo served "open" or deconstructed. Sweet ricotta cream, crunchy biscuit pieces, and caramelized citrus. A dessert blending crispiness and creaminess with a citrus touch.