Polpo e Patate (Contemporary)
The potatoes are cooked at low temperature while the octopus in olive oil is reduced to cream with its cooking water. And finally laid down on the bread with cumin powder and cocoa with olives .
Tortelli di zucca (Traditional)
A typical Mantua dish which dates back to 1500. The "turtell " is  rectangular in shape and its stuffing consists of pumpkin, amaretto, fruit chutney and lemon peel . It is seasoned with butter and Parmigiano Reggiano of 36 months red cows.
Brodo (Contemporary )
The nine types of fish find new consistencies in an alternation where the sea meets the earth . The flavors of the Mediterranean are skilfully blended by the presence of saffron and Verdicchio di Matelica.
Tiramisu (Traditional)
It ia certainly one of the most famous Italian desserts in the world, and as every Italian family which has its own little secret variant, the Met ‘s recipe involves the use of Recioto di Soave wine

menus and events
Easter at the Met Restaurant
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The 2014 Special Dinners
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MET restaurant - Riva degli Schiavoni 4149 - 30122 Venezia Italy - T. +39 041 52 050 44 - F. +39 04152 23679
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