A 14-seater restaurant with an intimate atmosphere that is due in part to the candlelight (lume in Italian). Venetian chef Riccardo Suppa regales guests with an appetising single set menu that gives pride of place to seafood and organic vegetables. Everything is made in-house, from the pasta to the bread prepared using heirloom wheat flour. Alice, the chef's partner, is an accomplished hostess who knows her way around a wine list featuring carefully selected Italian labels. On the menu: cicchetti (Venetian canapés), scallop crudo, paccheri with chanterelles, vanilla panna cotta etc.