The Antica Osteria Cera has changed many skins. It was born in 1966 as a stopping place for travelers along the road from Venice to Chioggia: Rino Cera was a fish merchant, his wife Silvana cooked what was left over from the market. Then, with skill and patience, the Cera family was able to transform the trattoria into a point of reference for fish excellence, up to the conquest of two stars. Today Lionello Cera carries on the family tradition with a culinary vision that finds few equals. With a recently renovated restaurant and a very varied garden, he continues to offer with unchanged success, also à-la-carte, the dishes that have made him famous well beyond the borders of Veneto: the Lobster Catalana, the Bigoli “in cassopipa”, the Clock of raw seafood, the Cold Spaghettino with sand eel, prawn, Bronte pistachio sauce and Pantelleria caper water. However, this year with the seasonal menu “Azzurro”, Lionello Cera has reached one of his highest expressive peaks. With the ability to read all the nuances of fish matter, the Venetian chef enchants with the Cream and herring Tortellini, the Scallop with hazelnut butter, black truffle and anchovy, the Lacquered eel with Gewurztraminer and apple cider with the Venetian monkfish liver. One of the greatest Italian interpreters of seafood cuisine.