Today, we find ourselves at the gateway to the Bibione lagoon, amidst winding canals, fishing boats, and sunsets mirrored on tranquil waters, ready to discover Ai Casoni, a restaurant that safeguards one of the Upper Adriatic’s most authentic gastronomic traditions.
Nestled in one of the most enchanting corners of the Venetian coastline, the restaurant offers an experience deeply rooted in its connection to the surrounding landscape. The lagoon, with its unique ecosystem, has long been the beating heart of local fishing culture and remains one of the region’s most valuable culinary resources, defined by seasonality, biodiversity, and profound respect for the sea.
This identity is reflected first and foremost in the restaurant’s name. The casoni were the traditional dwellings of lagoon fishermen: rustic structures built from marsh reeds where men would spend weeks during the Fraìma, the most abundant fishing season of the year. Departing on December 8, the day of the traditional Festa della Madonna del Fagotto, they would reach these remote shelters by rowing or sailing boat and dedicate themselves entirely to fishing.
It is this story of hard work, resilience, and an enduring bond with the lagoon that Ai Casoni seeks to preserve and pass on.
For the past eighteen years, owner Flavio Favero has carried this legacy forward, inheriting a historic restaurant established nearly fifty years ago and remaining faithful to a philosophy that places Venetian seafood cuisine at its very core.
The interiors are elegant yet authentic, blending seamlessly with the surrounding environment, while the panoramic terrace offers one of the area's most captivating spectacles: sunset over the lagoon. As the sky reflects across the water, every gathering is transformed into a memorable occasion.
The philosophy of Ai Casoni is founded on a simple belief: true tradition never goes out of style.
At the heart of the menu is fish sourced almost exclusively from local waters. Flavio Favero personally travels through the lagoon to the Caorle fish market, where he purchases the catch directly at auction, still conducted according to the centuries-old whispered bidding tradition known as all’orecchio. It is a practice that reflects his commitment to personally selecting every ingredient and ensuring the highest standards of freshness and quality.
Our culinary journey begins with tuna, presented in one of the restaurant’s signature creations. A premium tuna fillet is delicately cooked and rapidly chilled to preserve its tenderness and flavor, then thinly sliced and served over a bed of arugula with rosemary-infused extra virgin olive oil. The result is a dish that impresses with its remarkable balance and subtle elegance.
Alongside it, we enjoy the Gran Crudo di Mare, a refined selection of the Adriatic’s finest seafood specialties: Caorle oysters, sea truffle clams, langoustines, tuna tartare, and paper-thin sea bass carpaccio, simply dressed with extra virgin olive oil, allowing the freshness of the sea and the quality of the ingredients to speak for themselves.
Among the first courses, one of the great classics of Italian seafood cuisine is impossible to overlook: Spaghetti alle Vongole. Prepared with locally harvested clams and finished according to tradition, the sauce achieves a naturally creamy texture without unnecessary additions. It is an essential dish that captures the pure intensity of the sea.
Representing the restaurant’s most distinctive culinary identity is the moscardino ragù, a rich sauce made from small octopus slowly simmered with a delicate vegetable soffritto and tomato concentrate. Bronze-drawn Gragnano pasta perfectly embraces the condiment, creating a first course rich in character and deeply connected to the traditions of the lagoon.
Among the main courses, the spotlight falls on the Grilled Baby Squid, prepared using carefully selected small squid cooked with exceptional precision to preserve their natural tenderness. Simple yet refined, this dish showcases the quality of the catch through an approach that values restraint and technical excellence.
Naturally, the wine program has been designed to complement the seafood-focused menu. Sparkling wines enjoy a place of honor, ranging from Prosecco and leading Franciacorta labels to a carefully curated selection of Champagne.
The wine list also features an extensive collection of white wines sourced primarily from Veneto, Friuli Venezia Giulia, Trentino, Tuscany, and France, regions renowned for producing wines particularly suited to seafood cuisine.
For a gastronomic philosophy centered on quality and local identity, Ai Casoni has selected San Benedetto Millennium Water.
With its elegant, minimalist bottle design, it integrates seamlessly into the restaurant’s table setting. Equally important is its balance and lightness, characteristics that accompany each course harmoniously while respecting and enhancing its flavors.
Ai Casoni tells a story deeply rooted in lagoon culture and in the lives of the fishermen who inhabited these waters for generations. It is a place where the catch of the Upper Adriatic, a commitment to seasonality, and the authenticity of Venetian cuisine come together within a landscape of extraordinary natural beauty, offering guests an experience defined by genuine flavors, unforgettable scenery, and heartfelt hospitality.
