Mori Venice Bar

The cuisine at Mori Venice Bar represents Chef Massimo Mori's deep commitment to Venetian and Northern Italian gastronomic traditions. Under the kitchen leadership of Chef Matteo Cattaneo, the menu celebrates the flavors of Venice and Italy's northeast with unwavering attention to authenticity, seasonality, and quality. Seafood forms the heart of the menu, reflecting Venice's maritime heritage. The signature Granceola Do—spider crab prepared in the traditional Venetian style—exemplifies the restaurant's approach: impeccable sourcing, classical technique, and presentation that honors the ingredient. The Belfritto, a classic Venetian fish fry, showcases multiple varieties of fresh fish in a preparation that's deceptively simple yet demands perfect execution. Sea bass carpaccio demonstrates the kitchen's confidence with raw preparations, while the turbot cooked in butter and prosecco represents the more elaborate end of the spectrum. Every seafood dish benefits from the restaurant's commitment to responsible fishing practices, ensuring both quality and sustainability. Pasta receives equal attention, with handmade preparations like ravioli del plin showcasing traditional Piedmontese technique. Seasonal menus feature white truffle when available, elevating already exceptional pasta dishes to extraordinary heights. The kitchen also offers cicchettis—Venetian small plates that allow diners to explore multiple flavors and textures throughout the meal. The restaurant's sourcing philosophy extends beyond seafood. Vegetables come from a "respectful garden" that prioritizes organic and sustainable growing methods. Direct relationships with family producers across Italy ensure ingredients arrive with optimal freshness and authentic character. This commitment to quality sourcing supports the kitchen's ability to execute traditional recipes with the ingredients they were designed to showcase. Dietary accommodations receive serious attention rather than afterthought treatment. Vegetarian options feature seasonal vegetables and house-made pasta, while vegan and gluten-free preparations maintain the same standards of flavor and presentation as traditional dishes. The organic options reflect the restaurant's broader commitment to sustainable, responsible gastronomy. Desserts provide worthy conclusions, with the Tiramisù standing as an emblematic preparation priced at €25—a reflection of the quality ingredients and traditional technique involved. The warm chocolate "Spumoso" offers a different direction, while house-made gelato featuring Piedmont hazelnuts connects back to Northern Italian traditions. The wine list, naturally, emphasizes Italian selections that complement the cuisine, with particular attention to Venetian and Northern Italian producers.