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Restaurant

Wistèria was born from Andrea and Max’s youthful dream, fueled by a passion for cooking, respect for ingredients, and a continuous pursuit of sensory discovery.

The restaurant offers a culinary journey spanning from the lagoon to the mountains. Our menu features seasonal, top-quality produce sourced from local Venetian farmers who respect the region’s waters and land, where the blend of fresh and saltwater creates unique ingredients.

Our meats are also carefully selected from excellent producers, prioritizing those with a full-circle approach who oversee every stage of farming, from cultivating the fields to caring for their animals.

Look ahead

In the Wistèria proposal there are also ingredients from faraway countries, in a harmonious contrast with the Venetian personality. It could not be otherwise in the kitchen of a restaurant in Venice, the city in the Western world that first explored by land and sea the East and its spices, worlds and flavors unknown at that time, and from which drew inspiration.

The exploration continues today and accompanies the need for research as it evolves, to create new taste experiences with unexpected flavors. Serendipity, Wistèria’s menu, is its expression, conceived as a journey through harmonious taste sensations, where being disoriented becomes the value of the experience.

The wine list in Wistèria is an integral part of the gustatory research and focuses on the ability of wines to accompany the menu with combinations that can enhance the characteristics and value of the dish and of the wine itself. Alongside labels and wines of recognized prestige, the Wistèria selection represents producers of excellence, both Italian and international, including niche producers, who put environmental sustainability at the forefront of their production process.

The team

A team that works together, in harmony, like an ecosystem, where everyone is part of a whole that is sustainable, both in the tasks and in the working hours, as well as in respecting and listening to new ideas and critical issues to be solved,in order to always improve: the people who work in Wistèria are the added value that allows us to offer the best experience of taste and hospitality every day.

In the kitchen

Marco Gregori and Nicolò Pometti met in Spain and reunited in Veneto. And even though they are never alone in the kitchen, they have decided not to be alone even while leading the new Wistèria team, which includes sous chef Filippo Chinnellato and pastry chef Christian Andreatta.

In the Dining Room

Maîtres Christian Cestaro and Redha Marzo, welcome guests in the dining room, while sommeliers Tommaso Martin and Gianluca Vianello are responsible for the wine selection. All young and already with a lot of experience in high-level catering, the maîtres accompany guests on the culinary journey with a discreet presence and suggestions, to enhance the taste experience.

In the shade of a wistèria

Wistèria restaurant was born in the shade of the wisteria bower, which in the summer becomes the
outdoor area where you can enjoy food and tranquility in an unexpected Venetian garden.

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