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V. HOSTARIA DA FRANZ At Hostaria da Franz (circa 1984) each dish is unique in its own way, with a focus on the flavor of the main ingredient. If you order sea bass, for example, all of the other ingredients are incorporated to enhance the flavor of the sea bass. The octopus at Hostaria da Franz was the best LEFAIR Magazine tasted in Italy, it’s preparation — perfect — evident from its tenderness. It is served on a rectangular plate with drops of two different sauces plus an eggplant and caviar tapenade and a celery palate cleanser served in a soup spoon. The dish paired beautifully with the 2016 Recantina with its balanced tannins and and mildly fruity and flowery pleasant finish. The lighting in the restaurant creates a soft golden glow. The owner, Maurizio Gasparini, a well-traveled, friendly Venetian is dressed in a beautifully tailored grey suit. He holds his white-framed reading glasses. “We want to do enough research so that we have a special flavor in every plate we create. To be a good chef and restaurateur, you must not just go to the fish market every day, but talk to the people in the fish market, talk to the fishermen and grocers. Pick fresh herbs yourself. If you don’t live with the food in this way, your restaurant cannot attain the highest level.” Salizada Sant Antonin, 3499 Castello, Venice,Italy hostariadafranz.com

Photographer Jeffrey Fountain L E FA I R MA G A Z I NE | 6 7

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LEFAIR Volume 10  

LEFAIR Volume 10  

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