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De Pisis Restaurant Review: Japanese chef Hiraki Masakazu realizes his lifetime love of Italian food and melds it with his heritage and fondness for seafood at De Pisis at Bauers L’Hotel. Sitting at a table set with sparkling glasses and blindingly white linen, and looking at one of the world’s most desirable views, the cuisine and service of this elegant establishment are cause for celebrating. How about enjoying Masakazu’s ravioli with lobster, turnip tops and spicy bisque? And wild salmon cooked at a low temperature with seasonal vegetables for the main course? If you must have meat for a change in Venice, try the sautéed filet of veal with sesame sauce, fondant eggplant and green pepper. Continue with the fruit soup of white chocolate mousse, yoghurt ice cream and almond milk for dessert. The wine list is impressive as it should be, with labels from Italy and beyond.