Only the freshest selected ingredients from local waters and fields of the Venice lagoon are used by the chefs at the Taverna San Lio to prepare traditional dishes to delight and tempt the palates of diners at the Ristorante Taverna San Lio.
The same attention to the indigenous delicacies (fruit and vegetables from Sant' Erasmo and lagoon and sea seafood) also goes into the wine list. Whites and reds from Colli Euganei, Prosecco of Conegliano and Valdobbiadene, plus Amarone, Valpolicella, Soave, as well as the finest Tuscan and Piedmont wines and a good selection of excellent champagnes.
The restaurant dining room is pleasantly decorated with pale and modern furniture, panelling and tables in fine wood, in an elegant and streamlined style. The atmosphere exudes Venetian hospitality, animated by the international clientele that frequents Taverna San Lio.
