Pranzo 12:45 - 14:00
Cena 19:30 - 22:00
Chiuso il Mercoledì e il Giovedì
- Free WiFi
- Outdoor Seating
About Al Covo
Dal 1987 la nostra cucina è espressione di un territorio unico al mondo: la Laguna di Venezia e il suo entroterra. Ricercare, valorizzare e proporre i prodotti e le varietà locali: da qui nascono i piatti creati dallo chef e patron Cesare Benelli e da Paolo Semeraro. Pesce freschissimo pescato tra le barene o nel vicino Mare Adriatico; verdura e frutta dal sapore unico, cresciute sulla terra salmastra del Cavallino, di Treporti e delle isole di Sant’Erasmo e delle Vignole, da sempre gli orti di Venezia. Pasta fresca, prodotti sott’olio e sott’aceto, gelatine di frutta e marmellate sono tutti fatti in casa, così come i dessert, specialità di Diane Benelli.
Tradizione e territorio, passione e freschezza della materia prima, nella costante ricerca della qualità assoluta. Selezioniamo con cura i migliori oli extravergini d’oliva per i nostri piatti, mentre la carta dei vini annovera circa 240 etichette dai migliori terroir nazionali ed esteri, con particolare enfasi sulle produzioni naturali e biodinamiche.
Il ristorante Al Covo fa parte dell’Alleanza Cuochi e Presidi Slow Food, e dell’Associazione Ristoranti della Buona Accoglienza Venezia.
Since 1987 our cuisine is the expression of a territory which is unique in the world: the Venetian lagoon, her islands and her surrounding mainland. The dishes created by Chef and owner Cesare Benelli together with Paolo Semeraro come from our mission to research, appreciate, defend and propose the local products and varietals.
Tradition and territory, passion and freshness of locally-sourced ingredients, in a constant quest for the utmost quality. We carefully select the best extra-virgin olive oils for our dishes, while our wine list numbers 240 labels from the best national and foreign terroirs, with particular emphasis on natural and biodynamic producers.
Ristorante Al Covo belongs to the Alliance of Chefs and Slow Food Presidiaand to the Association Ristoranti della Buona Accoglienza di Venezia.
We arrived at 7.20 for a 7.30 reservation to be told very brusquely that we are not open until 7.30. We walked around on a chilly evening for ten minutes and when we arrived back at 7.30 there were already three tables occupied! They must have arrived before 7.30! We were seated and asked what water we would like. Ten minutes later we asked if we could have water. Other tables were being given bread but not our table... until we finally requested it. The food was great but the service appalling! We were very disappointed as we have been here before and enjoyed it. Not a totally happy experience.
Al COVO.. Siete un istituzione !! Chi non si ferma a goderne è perduto!
Ottimo cibo e servizio!
Un excellent restaurant dont la réputation n’est plus à faire. Courez y !
Another excellent visit to Al Covo. Chef on form, attentive and professional staff performing well under the ever-present eyes of the charming owners.
Recommended by friends as one of their favourite Venice restaurants and did not disappoint. Staff all pleasant and helpful when ordering/serving. Fine dining with dishes not seen elsewhere, together with excellent wines. Cosy seating inside in late evening, although outside looked good if warmer. Looking forward to another visit!
Always delicious food and great service.
I had very high expectations and have been looking forward to it for weeks. Friendly welcome but once at the table we were ignored by the older waiter. I don't expect this at such a restaurant at this level. More recommendations of matching wine would have been most welcome. I kept asking for this myself, with the dessert (cheese) I again asked for a suggestion and was fobbed off with a glass of red wine, without explanation of what wine it was. Good food but certainly expected more!
Das Essen war gut, aber wir haben mehr erwartet nachdem wir in anderen Lokalen in Venedig, insbesondere Osterias, gegessen haben, wo wir sehr begeistert waren. Hätten wir an anderen Orten nicht gegessen, wären wir vielleicht mit Alcovo sehr zufrieden gewesen. Aber so war es nichts besonderes. Der Service war nett, aber oberflächlich, wie wenn es annimmt, die Leute kommen ja sowieso, egal wie sie sich verhalten. Ein bisschen sehr von sich überzeugt. Leider, wenn man bedenkt, dass sie im Vergleich zu anderen Lokalen nicht mehr top sind. Entsprechend war das Preis-Leistungs-Verhältnis nicht im Gleichgewicht.
We had a lovely dinner and evening.
All the dishes I and my companion had were outstanding. He thought his main course could have been larger but I was very happy with mine, and a special mention for my fig sorbet! The valpolicella by the glass was also delicious.
Ein ganz tolles Lokal. Frische und regionale Zutaten. Das Essen war fantastisch! Die Service Mitarbeiter waren sehr herzlich und aufmerksam. Auch die Inhaber haben uns äußerst herzlich empfangen und auch verabschiedet. So eine Gastfreundlichkeit habe ich selten erlebt. Vielen Dank für diesen schönen Abend an das ganze Team! Und ein Tipp: unbedingt das Sorbet bestellen- ein Genuss.
Lovely service and fantastic food!
Eine sichere Bank in Venedig.
Great food and great service!
excellent restaurant and fantastic service
Ci siamo trovati veramente bene torneremo.
Sehr gutes Essen, nette Bedienung, wunderbarer Nachtisch
Outstanding kitchen and warm service in a very pleasant setting . Top Notch
Stunning food experience and awesome service! Very kind people. We had a great evening and will certainly come back on our next trip to Venice.
Perfect evening - food incredible and best service we have ever known
Fantastic evening! excellent service and delicious food, thank you all
To be honest I had expected so much, given the reviews and recommendations but sadly the food did not live up to your reputation. The amuse boy he was delicious, with a beautifully reduced tomato juice and basil reduction on mozzarella. The Bacala was not good. The addition of sage was overpowering and the almond sauce was like wall paper paste. The mousse was lately tasteless and overall the dish was disappointing. The zucchini flowers were however delicious. Just the right balance if mint and burrata nicely executed. It did not need the matchstick fries which were bland and uninteresting. The paper doily did not help. The pasta was good. Light with a delicious mushroom sauce. The flaked almonds were ok but a bit 1980s. Onto the main corses. The tuna and aubergine combo was unimaginative and bland. It was lazy to reuse the same tomato and basil sauces from the amuse Bouche, not what I would have expected from a restaurant of your reputation. The tapenade skid mark in the side of the plate was also a mistake. Bitter and unappetising it did little to compliment the dish in both appearance and taste. Given the cumulative experience so far we did not risk the dessert. The ambiance and service were faultless. How can the good have been such a let down. Resting on your previous laurels is unlikely to be enough going forward, especially in such. Competitive market. The next table has to send their dish back because it was cold. It does not auger well. You need a dramatic change in your kitchen staff if you are to have a hope of surviving. On the whole a pleasant evening but I would not recommend it to others. You asked for feed back and I’m sorry to be blunt but there is not point me telling you it was good when it was not. Kind regards
Abbiamo preso solo antipasti perché non riuscivamo a sceglierne solo due ed abbiamo fatto benissimo: erano tutti ottimi. La prossima volta proviamo il resto. Carta dei vini molto intelligente, staff attento e gentilissimo, non vediamo l’ora di tornare.
Thought starters such as the mussels and the scallops were great. The Fennel salami was not strongly flavoured. Figs were good, but the Marsala reduction could have been more reduced- possibly Saba would have worked better. Neither of us finished our main courses and were both a little disappointed by them and didn’t finish them - the fritto misto a d the vongole.