Jump off the vaporetto at Ft. Nove and take a stroll over looking the lagoon and you will find Algiubagiò. At least that’s what happened to me. 

Seeking refuge in the September venetian sun I collapsed in a chair and ordered a limonata. on the window a 2016 michelin recommended sticker. You have my attention.

Upon viewing the menu, I was intrigued, offerings of gnocchi, sucking pig and pannacotta shone from the paper beckoning me to my doom…

We booked a table for our final night in Venice, going out with a bang as it were.

There is something truly breathtaking about Venice at sunset and sitting on the terrace of the restaurant, watching the sun go down and drinking Campari will go into my bank of happy memories for years to come. 

We were seated by the waters edge and presented with out menus, we all chose the 5 course land and sea tasting menu. A little pricey at €74.00 each but we were on holiday, we earned it.

An unexpected amuse-bouche arrived in the form of a watermelon gazpacho with amaretti bisciuts.  Now I will be honest i cannot abide melon, no matter its form. I just don't ‘get it’. The gazpacho was in typical ‘amuse’ style tiny, so i gave it a good go. It was sweet and savoury; spicy and cooling all at the same time. Melon: No. Watermelon Gazpacho: Yes.

To start we were treated to Prawns with and aubergine mousse, potato popcorn and a bitter Campari reduction. The sweet prawns were balanced perfectly with the bitter orange flavour of the Campari, and the potato popcorn serving just enough texture to keep it interesting.

Our second course was sucking pig, served with its own jus, blueberries and a sesame mayonnaise. The pig was cooked to absolute perfection with the crackling shattering as you attacked it with the fork. I only wish there had been more of the jus as it tasted divine but two mouthfuls and it was nothing more than a memory.

Thirdly came the ricotta gnocchi. Light, pillowy clouds of gnocchi rolling around next to stewed shrimps and tender broccoli. The perfume of white wine and orange hinting the almost whisper of the sauce complimenting the sweetness of the shrimps. Perfection.

Veal cheeks were next on the menu, slowly cooked and falling apart they arrived sitting on top of some set polenta with celeriac puree and topped with melting gorgonzola. Now set polenta isn't always my most favourite of sides, I find it usually spongey and bland, but the richness of the cheek, earthiness of the celeriac and salty kick from the cheese it was a wise choice. While delicious I found this dish a little too heavy and took a well earned break before we continued. 

A pre-dessert of lemon sorbet speckled with fresh mint and basil appeared next. Beautifully tart and with the freshness of the herbs I felt instantly lifted, it was like a spoonful of Italy. Bright and sunny. I'll be making this. (Well as soon as I get a new ice cream maker).

After a brief intermission it was time for dessert. A light yoghurt pannacotta was served with pistachio and pine nut brittle, chocolate shard, pear jelly and a white chocolate sphere. In theatrical style our servers took great joy in smashing the sphere above the pannacotta revealing a fresh, tart strawberry purée.  The pannacotta was delightfully smooth with a light tang of the yoghurt and perfect wobble. The brittle was almost lightly salted and crunch adding needed texture and a balance to the sweetness. It was marvellous.

Dinner came to an end, as did our time in Venice. I couldn't have asked for a better final evening with better company. 

Until next time Venezia. X