Ai Do Campanili

Osteria Ai Do Campanili sits in a restored 17th-century rustic building in Cavallino-Treporti, near Lio Piccolo, within Venice’s northern lagoon. The venue reflects a strong bond with its surroundings, blending traditional Venetian lagoon cuisine with contemporary touches. Chef Martino Scarpa, a native of Cavallino-Treporti and trained under Olindo Ballarin, has honed his craft with local seafood, co-founding the restaurant in 2011 alongside sommelier Nicola Bacciolo. Bacciolo curates a wine cellar boasting over 500 labels, including selections from international and local producers. The menu offers tasting menus of five to seven courses, showcasing lagoon specialties such as baccalà al latte di capra with verzottino and pear reduction, sea bass shabu-shabu, and seasonal crabs known as moeche. Dishes combine fresh seafood with vegetables grown in the saline-rich lagoon soil and wild herbs like salicornia and wild carrots, expressing a harmonious balance of flavors. The intimate dining space features oak tables made from Venetian lagoon posts and artworks from Burano, creating a warm atmosphere. A softly lit outdoor area is available for summer dining. Osteria Ai Do Campanili is listed in the Michelin Guide and recognized for culinary and wine excellence in regional awards.