Co Vino

The host was warm and welcoming! He greeted us with a flute of organic prosecco upon our arrival and guided us to our table. All the dining tables are by the open kitchen, making us feel the warm intimacy of dining in someone’s home! The fresh Venetian vegetables were outstanding, the pork was out of this world, and the chocolate cake with a dusting of ground espresso beans was to die for! Hope to visit Venice again soon!

Encore une bonne petite trouvaille à Venise ! Ce petit restaurant un peu caché au détour d’une ruelle nous a semblé très cosi de l’extérieur alors nous sommes entrés ! Effectivement le lieu est très intimiste, l’endroit peu accueillir une douzaine de personnes en mm temps. Les cuisines sont ouvertes et on voit bien que tout est fait «maison». Certes les prix sont pas donnés mais le service, l’eau et le pain (+gressinis) étaient compris (ce qui n’est pas le cas dans de nombreux restaurants venitiens). Mon compagnon a pris un plat à base de morue et moi des pates à la bolognaise (améliorée). Il est vrai que les quantités sont plutot maigres… mais pour un dejeuner cela est suffisant. Nous n’avons pas pris de dessert (8euros.) mais on s’est vu offert des biscuits en fin de repas. Le vin était très bon. Attention au serveur qui pousse un brin à la consommation. L’adresse semble bien connue des touristes, gare à la file d’attente !

I heard amazing things about this restaurant and was super excited to try it. Make sure you have a reservation! They have two seatings. 730pm and 930pm. The restaurant is small, only 8 tables but beautiful, a classic Italian experience. The menu changes daily, but you will not be disappointed. One of the best meals I’ve ever had!

We had a fantastic dinner here, which was particularly strong on seafood and vegetables. I especially enjoyed the inventive fried sardines on salad with watermelon and red peppers. Definitely make a reservation in advance and show up on time: there are only 8 tables, and they simply cannot accommodate late-​shows (someone arrived over an hour late and seemed surprised that there was no table for him).

We strolled down a sleepy out-​of-​the-​way Venetian alleyway and as a gentle thrum of voices and the click-​clack of pans grew louder we stumbled into the soft glow emanating from this restaurant that is no larger — but considerably more inviting — than a typical cozy European hotel room. The door swings open and you are instantly and completely besotted.
CoVino comprises no more than a dozen seats and nary a square inch of wasted or superfluous space. Everything happens within immediate proximity, with a scant few seconds of time lapsing between the plating and delivery of each course of your extravagant and unique feast. The striking aura and charismatic personality of Andrea Lorenzon dominates the space, and he is a whirling dervish of energy for whom no detail is to small to be improved upon, and no complaint to trifling to be resolved. Our neighboring diners didn’t understand what they’d ordered, and when it arrived were clearly uninspired — no matter, Lorenzon whisked the plate away only to be replaced with a suitable alternative within minutes.
There were no misfires and several distinct highlights on the menu the evening we visited. Lorenzon thankfully guided us to a delicious local red blend wine and dropped a fresh bag of assorted breads onto the middle of our table. The octopus was recently caught, expertly prepared, and placed atop a colorful medley of fava beans, celery, tomato, and baby onions. The striped sea bream was meaty and luscious, with a robust bagna cauda and a few slices of raw crunchy fennel. Our favorite savory dish was bigoli in salsa — a traditional Venetian specialty featuring whole wheat pasta tubes enrobed in a decadent sauce composed of cooked-​down anchovies simmered with stewed golden Montoro onions and spiked with a generous dose of cinnamon.
While the «wow» factor was high for the bigoli, it was highest for Diane’s legendary chocolate cake, a one-​of-​a-​kind experience that defies description. As a cake lover with high standards, I can confidently label this dark chocolate delight with supple sugary frosting as the best-​in-​show. We paired the cake with a «strawberry shake,» a stack of sliced strawberries soaked in a sauce of balsamic vinegar and vanilla sugar syrup, and topped with mint leaves.
We left feeling that we’d been welcomed into the CoVino family and roundly pampered by Lorenzon and his crew, a sublime experience for a relatively modest cost, especially when compared to spendy European standards.

One of the most unique places you will ever have the pleasure of eating. I love this place. I go often for lunch and dinner. The menu changes based on a «slow-​food» farm to table structure. The presentation is awesome and the quality of both the food and wine is excellent. For the price it is a great deal for Venice fine food. This is a dinner experience in well prepared new take on Venice classic dishes. I take lots of my visitors here for a truly local experience and everyone loves the meal. Reservations are a must for dinner, lunch is crowded at times. There are only 16 seats here… and they are full for dinner (two seatings) every night.

Very pricey for the offering. We came here because of the Telegraph recommendation as among top 20 in Venice… disappointing…