The cat tongues are a classic dessert of the European pastry-making and gastronomy. They are light and friable cookies and...
Welcome
A new way
of thinking
What is the secret behind our concept of welcome? It all starts with a selection of traditional recipes, given a modern makeover and put into a setting where design and attention to detail enhance
the flavour of every dish.
Hours
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discover our world
Monday – Sunday
from 11am to 11pm
We are open every day
Food Menu
Gallery
A quite atmosphere
News
The Vogalonga and its story
There are three days left before one of the most awaited events of the year, the Vogalonga of Venice. Let’s...
Raw oysters: how to eat them?
The raw oysters are always considered a refined dish and it is often served as starter of a tasty seafood...
A fresh panzanella before summer
Do you lose your appetite in summer and now are you looking for a summer, light and fresh dish? Perhaps...
Canaletto tells about the Venetian vedute
From February 23 to June 9 it is possible to visit the exhibition Canaletto x Venezia at the Doge’s Palace....
Trio of homemade bruschette
The bruschetta is a typical dish of the Italian tradition that is spread throughout Italy and consequently the recipe has...
The feast of Saint Mark and the bocolo
On 25 April in Venice people celebrate not only the Liberation Day, but also the Feast of Saint Mark. The...
Aperitif? The Spritz is a must-have!
Centrale Restaurant offers a great variety of wines, but it doesn’t skimp on cocktails. The Spritz is obviously a must-have...
Film festival: L’occhio delle donne
On the 8th of March, the International Day of the Woman, the Cinema-Theatre Bersagliere presents the new edition of the...
The Venice Carnival: the origins
The Carnival is a festival without a fixed date, celebrated in countries with Catholic tradition. Today the festival has lost...
The masks of the Commedia: Harlequin
March is coming and Carnival is just days away. Let’s find out more about the history of the masks of...
The symbolism of the scallop
The scallop is a bivalve mollusc that comes from the Mediterranean Sea: the white and fleshy part is the adductor...