Al Torcio

The story

Al Torcio in Lido di Jesolo: Fresh Fish and Venetian Tradition Since 1998

A kitchen rooted in the litoral

At Al Torcio in Lido di Jesolo, the seafood kitchen balances innovation with deep respect for local fishing traditions. Founder Stefano Rossi has guided this establishment since 1998, sourcing daily catch from the immediate coast to prioritize freshness. The kitchen treats ingredients with technical precision, aiming to create genuine emotions rather than relying solely on complex plating.

Signature plates and seasonal techniques

The menu highlights precise preparations such as sashimi of ricciola served with cauliflower cream, Sichuan pepper, and lemon gel. Artisan pasta shapes called strigoli appear with mussels, clams, crustaceans, and cherry tomatoes, showcasing the versatility of the Italian kitchen. Grilled ombrina arrives alongside compressed eggplant and datterino chutney, while desserts feature pistachio mousse from Bronte with a Madagascar dark chocolate glaze and tonka bean foam. This meticulous execution underscores a refined approach to Italian cooking where texture remains central.

Rustic charm and the summer terrace

Guests enter a space designed to evoke a rural house from another era. Antique curiosities line the walls, celebrating Venetian heritage without overwhelming the room. The dining room captures the scents of regional cooking, grounding the innovative menu in familiar warmth. During warmer months, the wide open terrace extends the experience outdoors, allowing diners to enjoy the view and the scent of the sea just steps away.