A menu that celebrates the flavors of the lagoon and the mountains, revealing the beauty of a cuisine rich in history and personality.
Each dish is born from the encounter between tradition and contemporary creativity: local ingredients, recipes rooted in memory, and new interpretations that enhance their very essence.
This selection brings together Chef Daniel Canzian’s most celebrated dishes from 2013 to the present, capturing the essence of a signature cuisine that is both recognizable and ever-evolving.
Guided by the seasons, the Chef draws from his archive to create a menu that renews itself naturally throughout the year. Signature risottos and beloved desserts remain cornerstones, joined by new inspirations that ensure the experience is always surprising and evolving while staying true to its identity.
Evolving with the seasons, this menu embodies the philosophy of simplicity and purity of taste that defines Daniel Canzian’s cuisine. This selection is complemented by "Daily Specials", inspired by ingredients handpicked by the chef every Monday morning at the San Marco Market, near the restaurant: dishes that enrich the experience and make every visit unique.
Five courses for €50. A tasting journey designed for guests under 40, blending the Chef's most iconic dishes with brand-new creations.
This proposal was born from a desire to educate young palates on "the good," introducing them to a cuisine built on mindfulness, respect for raw materials, and the search for balance. The menu is available at the chef's table and at the main tables.
Our proposal for business lunches: seasonal dishes in a curated experience that combines taste and elegance with the pace of a lunch break.
The experience opens with a small welcome from the chef and concludes with coffee and petits fours. The heart of the menu, which changes weekly, is a main dish and a selection of courses designed to be shared.
Available Tuesday to Friday at €35 per person.
In the Veneto region, "Meatless Friday" had one undisputed protagonist: baccalà (salt cod). Prepared in many variations, it has become one of the most representative dishes of regional cuisine over time.
With the Baccalà Menu, available every Friday for lunch and dinner, this tradition returns through recipes that recount the origins and flavors dear to Chef Daniel Canzian. The selection follows the rhythm of the seasons, but the Venetian-style creamed baccalà (mantecato) is never missing!
DanielCanzian Restaurant is the first and only establishment outside the borders of Veneto, Friuli Venezia Giulia, and Slovenia to be recognized by the Dogale Confraternita del Baccalà Mantecato, a testament to the Chef's loyalty to the original recipe.
An Italian-style brunch designed for a relaxing and convivial weekend moment. The experience opens with a selection of appetizers served at the center of the table, followed by a different first course each week to offer a new experience every Saturday. The meal concludes with a dessert to add a touch of sweetness.
Available from 12:00 PM, Saturday brunch is the ideal opportunity to slow down, savor the pleasures of the table, and indulge in a special break.
