Francesco Brutto


For five years Francesco Brutto and Francesco Brutto have been the Executive Chefs of the Venissa restaurant on the island of Mazzorbo, in the Venetian lagoon, within a splendid wine estate a stone’s throw from Burano.
They offer a cuisine that focuses on vegetables and themes such as recovery, seasonality and self-production. Theirs is an environmental cuisine: a cuisine that describes the surrounding environment and, at the same time, reflects on the imprint it leaves on the territory. The commitment of the Venissa Restaurant towards sustainable cooking practices has been awarded with the Michelin Green Star 2022.