This tiny restaurant is today one of the hottest culinary tickets in Venice. There are so few seats that they do two sittings each evening; booking for the later one (at 9pm) will ensure a more relaxed meal. Bruno, the chef, offers creative variations on Venetian seafood; the caparossoli (local clams) sautéed in ginger, and the John Dory fillet sprinkled with aromatic herbs in citrus sauce, are two mouth-watering examples. Sommelier Luca guides diners around a small but well-chosen wine list. The desserts, too, are spectacular.