Il Veliero Strada Lungomare - VENEZIA

I can take advantage of the location, but there is also a minimum of kitchen.... Staff boys strive to provide decent service and is appreciable. However, the kitchen leaves a lot to be desired, inseparable sea salads for hardness, the taste would not have even been to be thrown away, in the end we have desisted. A spaghetti with the clams absolutely untied, shaken and tasteless, arrived among other things with abundant 20 minutes of delay. The prices were certainly reported, but go away with hunger after spending 40 € per head for 3 starters, 1 first and 1 fry !!! Never again!

Family lunch. A mixed appetizer for 4. 3 first 1 frying. Drink only Water. Foceverde. Low season. On the sidewalk. Plastic table. Luckily good food. Almost 40 euros per person. Won't it be too much?!? !

Just open, very nice restaurant..stessa management of the fish shop distant a few meters, which is guarantee of fresh fish.. and I must say that it is also very well cooked.. appetizer delicious and very tasty, first plentiful and perfect cooking, tuna cut is spectacular and, since they had not already ready, they cooked me at the time of delicious baked potatoes...continue so.. will definitely be our reference restaurant

The usual Latin mediocre. eat a dirty pavement, two first seasoned with an oil that not even todis sell it to you. Two pieces of piece and two calici.bene 109 euro we were not even in small square in Capri. Don't go if you don't want to be damned to eat badly

Local that from outside transmits a lot of cleanliness and modernity. The welcome was sunny and warm, like all the service that proves kind, friendly and very informal (even too much). The written menu was not delivered to us, and the dishes listed orally were all products of the day as confirmed at the time of consumption. Special frying for freshness and lightness, caught on the day treated very well both for the “Pezzogna in pan with pachino” and for the “Pesce sword on the grill”. Many contours are distinguished by an exaltation of the raw material (fagiolini, cicoria and aubergines). Sweets partly prepared by them and partly not. The fresh cheescake of the day, although fresh was too much for quantity and sweetness. Account adapted to the context. Great for a family dinner, less if you look for a more formal and professional “restaurant”.