At the beginning of the twentieth century, it was the inn adjacent to the mill of the same name, where the millers stopped to refresh themselves. It later became a point of reference for mainland Venetians, famous for its pasta and beans. Until, in 2011, it was taken over by Andrea Lombardini and his wife Martina, who transformed it into a contemporary trattoria with precious bistro elements. Lombardini, with a past as a bank branch manager and a never-dying love for cooking, finally followed in his father’s footsteps, a maître d’hôtel of the old school and a student of Alfredo Beltrame of Toulà in Treviso. From his father, he inherited the sense of hospitality and the recipe for a “steak tartare” from hotels of yesteryear. Then, he added his own touch, keeping the pasta and beans that made the history of the place on the menu. A self-taught cook, he gradually enriched traditional Venetian cuisine with foreign elements, creating always intriguing flavor combinations. From fried egg with beurre blanc and zucchini scapece, to marinated and lacquered amberjack with spring onion oil and green tomato; from tortelli with sardines and cuttlefish with cocoa bisque and lemon mustard, to grilled eel on Kamado with peach sauce, horseradish, and dashi broth. Trips to Japan and joint events with Errico Recanati of “Andreina” in Loreto have made him even more skilled, especially with wild meats and poultry. Don’t miss the grilled spaghetti with four tomato sauce, and the grilled duck breast glazed with Hoisin sauce.