2027 will mark forty years of business: a story made up of aromas, flavours and traditions, the story of the Portinari family, who have carved their name among the pillars of Venice's restaurant scene and beyond. Chef Nicola Portinari welcomes guests to La Peca with one clear goal: to give them pleasure, letting them choose freely from an extensive and inviting menu (for those who prefer a guided experience, there are three tasting menus, including a vegetarian option). Leafing through it, it is easy to be seduced by dishes that speak to the palate and the mind. His creations are technical, but never ostentatious: harmonies rich in flavour, without ever being contrived. It's always hard to choose because there's so much to tempt you: the ravioli filled with venison, wrapped in a delicate jelly, accompanied by mushrooms and completed with a clear, fragrant consommé, are unforgettable; for those who love game, the mallard is a tribute to the season, with variations that enhance its nobility. And then there is the dessert, which ends the journey with one last embrace: creme brulée and ancient citrus ravioli are the historic signature dish, but there are also surprising reinterpretations of classics such as the Sachertorte, made intriguing by peanuts and Ghital cheese ice cream, and the Mont Blanc, enhanced by a delicate hint of green tea. A monumental wine cellar with around two thousand labels and a generous selection of natural wines completes the experience.