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Do Leoni Restaurant Review: Chef Loris Indri’s Venetian menu offers some attractive compositions, like “Flavours of Venice,” to give diners a sample of typical heritage dishes, such as baccala (dried salt cod), black squid risotto, and a mixed grill of seafood. Alternatively, you may want to choose an à la carte item, perhaps a breast of pheasant with smoked potatoes mousse, a honey and orange glaze and smoked sea salt flakes from Quercia. Vegetarians are well served with seasonal selections like summer pumpkin soup with black rice and artichokes. Dessert brings an assortment of soufflés and homemade ice cream options. Maître-sommelier Samuel Basto’s Champagne and wine list is a notable collection of (mainly Italian) labels with something for everyone’s taste.