Tranquillity
and tradition
Tranquillity, passion and tradition are what you breath at Al Traghetto Restaurant, seated in one of the 40 seats on our terrace, shaded by the gazebos that overlook the river or in our elegant dining room that has up to 70 seats.
Dine outdoors
The magical union between cuisine made with passion and untouched nature is without a doubt an opportunity that should not be missed. While admiring the surrounding views, where the Piave River plunges into the rural countryside not far from its estuary, you can take time to relax in our outdoor area that has around 30 seats, or better still, you can make yourself comfortable in one of the two gazebos facing the river.
Passion since 1964
Originally a simple friggitoria, a fry shop located in a busy area, as it was intended by its founder Sergio Capiotto in 1964, it is now a restaurant in every way.
Family team
The Capiotto family, who have always been at the helm of the restaurant, which includes Mauro, sister Cinzia, wife Nadia and children Sergio and Riccardo, are responsible for the entire management of the restaurant and are supported in their work by capable staff.
The family's thoughts
I consider it a privilege to be able to have local ingredients available, like the fish from the northern Adriatic Sea, produce that, in my opinion, has no competition. It is without a doubt amongst the finest in the world, because our sea has shallow water, where different species can find nutrients.
The lightness of the meat, both of the fish, and the shellfish, as well as the molluscs, is unique. For that reason this quality must be protected and not concealed or altered by a lot of processing that would instead risk making the flavour uniform.As we have always believed this, my family has remained loyal throughout the years to the things that, in our opinion, preserve the best characteristics.
One of these things is exactly the style of cooking on embers and I point out my father with pride, who is a true Master at this.
My grandfather, who was born in 1924 and whom I am named after, always fought to be respectful of those traditions and origins, of local people and their trades, and even now, fifty years later, we continue to offer those dishes as a real culinary delight of our region.We, the new generation, are aware that tradition must be cherished and made its own, but it cannot be our only source of inspiration.
Therefore we undertake the task of conveying our grandfather’s tastes to modern palates, studying, travelling, having experiences and discovering places and people in order to try some new approaches, “revisiting” – to use a fashionable term-proudly accepting this commitment every day and knowing that the true challenge is knowing how to transmit stories, experiences, people and flavours with our dishes.
– Sergio Capiotto –