Adam Zawielak
Google
We came here tempted by an enthusiastic review on a website; the author also publishes culinary books. Perhaps that's why there are so many reviews here from my fellow countrymen. The recommended dish was the saganaki mussels. I know they're a common item on Greek menus. But for me, the flavor of the feta cheese, which I otherwise love, dominated the flavor of the mussels. Maybe it was just a coincidence this time, or maybe it's meant to be. I've had significantly better versions of mussels. The second dish I tried was linguine with seafood. The pasta was too soft, probably not made with durum wheat flour. The seafood was used sparingly. The sauce was made with passata, and lacked a nuanced flavor. In Greece, you can probably use fresh tomatoes and spices. There was fresh basil, but it didn't add anything. The location is excellent in the old Venetian port, but it's a bit crowded.