Venetian chef Matteo Vianello chalked up experience in the kitchens of Alain Ducasse and Jean-François Piège before becoming chef at Mensae and at Sellae. Now established nearer the sea, he has dedicated his small contemporary bistro to the island of Sant Erasmo (home of the famous purple artichoke). He has certainly not lost his touch, revisiting the classics in mouth-watering dishes that convincingly draw on Breton and Italian scores – for instance, ravioles of snails, sweet garlic stock, roast buckwheat or tiramisu.