Dama opened in Feb. 2022 in a hotel that opened in 2019.  Both are lovely and elegant additions to the city.  The restaurant has 3 long tables, placed end to end, made from boards recovered from the “briccole” (mooring posts) in the Lagoon.  The table ends at the glassed-in kitchen.  The walls have black wood and curtains with brick archways lit by dampened overhead fixtures, that light the food well but not overly so.  Plants in the middle provide a soft touch as do the plates and glasses made by Venice artisans.  Hard to describe but it comes off as elegant yet comfortable.  Chef Lorenzo Cogo uses many products from the area, especially those of the lagoon.  They offer a la carte ordering as well as 5 or 8 course tasting menus with optional wine pairings.  The food incorporates some more unusual ingredients but re-inventing uses for what had been discarded is one of the joys for this chef.  This is sustainability in action.  Service was professional, efficient, and also warm.  We enjoyed the longer tasting and would highly recommend this place to anyone who has the opportunity to go.  It is a voyage of discovery for the tastebuds and a delightful evening. Continue reading →