Some ventures emerge from a clear vision, while others take shape through the convergence of different experiences. Amazonas Bistrot belongs to the latter. Located in
Scorzè, Veneto, it is the result of an encounter between the world of hospitality, a passion for wine, and the desire to create a new way of experiencing conviviality.
We meet the owners, Dana Kašická and Nicola Luise, who reveal the story behind the bistrot’s name. Amazonas is,first and foremost, a reference to the Amazon rainforest, with which they share both personal and professional connections, united by a profound sensitivity towards nature. Yet the name also carries a linguistic nuance, evoking the idea of “zones” and of a place that serves as a point of reference for those who frequent it.
That same sensibility is reflected throughout the interiors, materials and carefully curated
details that define the bistrot.
Seasoned olive wood takes centre stage in the furnishings and tables, while the bar counter subtly echoes the course of the Amazon River itself: shades of green and blue evoke a waterway winding through lush vegetation. These are not merely decorative references but elements of a parallel narrative, waiting to be discovered through careful observation of space. The same attention has been devoted to practical aspects, from acoustic design to safety, ensuring a welcoming environment whether for a leisurely dinner or a business meeting.
Amazonas Bistrot has been conceived to accompany guests throughout the day. From breakfast, offered in both sweet and savoury variations and enriched by the kitchen’s involvement, to lunch, with a proposition geared towards the business crowd, and finally to dinner, when the menu becomes more refined and additional time is devoted to each dish.
The experience is further enhanced by more intimate spaces designed for private gatherings, meetings and moments of conviviality.
At the heart of the concept lies a simple conviction: quality begins with the ingredients.
As chef Alessio Zuin explains, Amazonas Bistrot places particular emphasis on locally sourced produce wherever possible and, above all, on seasonality. The menu is updated in real time: when a dish is no longer available, it is immediately removed, avoiding the promise of something that can no longer be served.
This approach keeps the menu dynamic and allows the kitchen to work in harmony with what each season naturally provides, rather than forcing the availability of ingredients.
The culinary philosophy looks to Veneto as its point of departure while remaining open to influences beyond regional borders, particularly during themed evenings and special pairing experiences.
The same ingredient can reveal different expressions depending on the time of day.
At lunchtime, Amazonas Bistrot offers a formula designed for those stopping by during a working day, as well as for guests arriving from neighbouring provinces, drawn by its strategic location and proximity to the motorway.
In the evening, the kitchen can dedicate greater attention to each individual dish, presenting a more elaborate gastronomic experience. The quality of the ingredients remains unchanged; what evolves is the interpretation and presentation.
This flexibility is also reflected in the bistrot’s clientele: loyal regulars, professionals, travellers passing through, and returning guests who, over time, have made Amazonas a recurring destination in their journeys, welcomed by Dana’s unmistakable smile.
We begin our gastronomic experience, one that balances familiar references with a contemporary perspective.
The creamed salt cod with figs, prickly pear and toasted crostini explores the contrast between the savoury richness and texture of the cod and the sweetness of the fruit.
The crispy seared octopus, served with pumpkin purée, dried Tuscan kale and buffalo-water spheres, showcases a more technically driven approach and a heightened level of culinary craftsmanship.
A tribute to Italian tradition comes in the form of truffle carbonara, which preserves the structure of the beloved classic while enhancing it with seasonal truffle when available.
The sliced beef steak, prepared using carefully selected Italian and European meats, completes the offering with a dish that is elegant in its simplicity and focused entirely on the quality of the ingredient.
To conclude, the espresso tiramisù, assembled à la minute, brings the experience back to a more immediate and convivial dimension.
The same dynamism is reflected in the wine list, built around a selection that embraces Italian production without limiting itself to a single region.
From Trentino to Tuscany, and onwards to Puglia, the labels guide guests through a diverse landscape of territories and winemaking interpretations.
Within this narrative, San Benedetto Millennium Water finds its natural place. For Nicola, the choice is first and foremost a personal one: San Benedetto is the water he grew up with, deeply connected to the area where he lived and to his family’s own history. The proximity to the source and a longstanding familiarity with the company make this selection far more than a simple accompaniment at the table; it is a relationship that predates the opening of the bistrot itself.It is therefore the water that accompanies the Amazonas experience, just as the carefully selected wines tell stories of people and relationships that have become part of the venue’s identity.
Amazonas Bistrot ultimately brings together different worlds, from dining and wine to hospitality and business, within a concept capable of shifting seamlessly throughout the day while maintaining a constant commitment to quality, seasonality and thoughtful attention to detail.
Amazonas Bistrot, Scorzè, VE
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