A menu that tells the story of the flavors of the lagoon and the mountains, revealing the beauty of a cuisine rich in nuance, history, and character.
Each dish is born from the encounter between tradition and contemporary creativity: local ingredients, recipes rooted in memory, and new interpretations that enhance their true essence.
A journey that brings together Chef Daniel Canzian’s most beloved dishes from 2013 to today, expressing the essence of a distinctive cuisine in constant evolution. The seasons guide the selection of recipes from his archive, giving life to a menu that naturally renews itself throughout the year. Unmissable risottos and favorite desserts sit alongside new nuances that keep the experience varied and surprising, able to evolve without ever losing its identity.
It is renewed with the seasons and reflects the philosophy of simplicity and purity of taste that guides Daniel Canzian’s cuisine. Alongside the core offering are the “off-menu” dishes, inspired by ingredients the chef selects every Monday morning at the San Marco Market, just a few steps from the restaurant: creations that enrich the experience and make each visit unique.
Five courses for €50.
A tasting journey designed for guests under 40, combining the Chef’s most iconic dishes with original new creations, to be enjoyed at the chef’s table.
This experience was created with the aim of educating young palates to appreciate quality cuisine — one built on care, respect for ingredients, and a constant pursuit of balance.
Seated at the chef’s table, the experience becomes even more immersive: guests can observe the brigade at work, engage directly with the kitchen, and discover the story behind each dish through a direct exchange with those who create it.
Our proposal for business lunches: seasonal dishes in a streamlined format that combines flavor and elegance within the lunch break. The experience begins with a small welcome from the chef and ends with coffee and petit fours. At the center of the menu—different every week—there is a choice of a single main dish and a selection of courses designed to be shared. Available from Tuesday to Friday at a price of €35 per person.
In Veneto, “lean Friday” had one undisputed star: baccalà. Prepared in many variations, over time it has become one of the most representative dishes of the regional cuisine.
With the Baccalà Menu, available every Friday for lunch and dinner, this tradition returns through recipes that tell the origins and flavors dear to Chef Daniel Canzian.
The tasting follows the rhythm of the seasons, but Venetian-style whipped baccalà is never missing!
DanielCanzian Ristorante is also the first and only one recognized by the Dogal Confraternity of Whipped Baccalà outside the borders of Veneto, Friuli Venezia Giulia, and Slovenia, as a testament to the Chef’s fidelity to the original recipe.
An Italian-style brunch designed to enjoy a moment of relaxation and conviviality on the weekend. The experience begins with a selection of appetizers served in the center of the table, followed by a first course that changes every week, offering a new experience every Saturday. The offering concludes with a dessert that adds a touch of sweetness to the meal. Available from 12:00, the Saturday brunch is the ideal occasion to slow the pace, savor the pleasure of the table at leisure, and treat yourself to a special break.
