The cuisine

Al Traghetto Restaurant’s experience reaches back the almost 50 years that it has been in business and the history of their roots is carried in every dish.

Al Traghetto Restaurant’s experience reaches back the almost 50 years that it has been in business and the history of their roots is carried in every dish. The combination of several factors, such as hospitality from the restaurant immersed in greenery, the Capiotto family’s friendliness, the high quality and freshness of the fish and recipes taken from local seafaring traditions, give the customer the pleasure of flavours, which overall is truly an unforgettable experience.

We have a small vegetable garden where we like to grow our own tomatoes, courgettes and aubergines in the summer, but also peppers and fresh salad, which we then use in our food. The satisfaction that comes from being able to offer something that you have grown with respect and love for nature is priceless!
Therefore grilled fish is the speciality that Al Traghetto offers, local fish cooked “sue bronse” , on embers, as the history of this coast teaches.
Cobs of corn are used in the place of coals and are the best technique for being able to cook fresh fish, without the risk of contaminating the flavour with other aromas. This is so that guests can discover the taste and aroma of the fish, cooked in the traditional way, without added seasoning that would change the flavour.

The grill,
"il pesce sue bronse"

Throughout the years, the great respect for local culture and traditions have made the fireplace, which looks onto the terrace, the focal point of the kitchen.
Therefore grilled fish is the speciality that Al Traghetto offers, local fish cooked “sue bronse” , on embers, as the history of this coast teaches.

Quality ingredients

Freshness, the source, local traditions. Farming methods, fishing and production, environmental sustainability.
All fundamental features when choosing ingredients to be used in our cuisine and offered to our guests.
We are privileged and fortunate to be able to get the best, local fish at the renowned Caorle fish market, where even today a rich seafaring tradition exists and where some old fishing methods still survive, like fishing for eels in the river or small scale fishing along the coast with gill nets for plaice, sole, otregani and sea bass.


The technique
between past and present

The legacy of the past merges with the innovation of modern technology. New techniques and unusual combinations help to create classic dishes, which can surprise you even today thanks to the new touch of intriguing freshness that we bring.