TRADITION AND INNOVATION
Serghei Hachi, Venetian chef by adoption,
takes his guests by the hand and naturally recounts the fascination and
the charm of dishes that represent the thousand-year history of lagoon cuisine.
A few clear rules guide Serghei’s passion:
thanks to an in-depth knowledge of raw materials
no concessions to frozen or deep-frozen products
The wine cellar of the Osteria al Cantinon represents a
a variety of wines whose selection is the result of direct research
and a combination of personal relationships and friendships.