The story
Al Cjasal sits at via Nazionale 30 in San Michele al Tagliamento, Venezia, close to Latisana. The Manias family runs this country cooking restaurant, which Michelin recommends for 2026.
The farmhouse, built in the early 1900s, was renovated and opened in 1999 by Enzo Manias and Rosellina Gobbato. Their sons Stefano and Mattia Manias now run the kitchen. Mattia spent six years with the Alajmo family, and Stefano worked for a long stretch alongside Enrico Bartolini. Their cooking leans on restraint and seasonal produce.
ilGolosario gave the restaurant its Corona Radiosa for 2026 and credits the cooking of Elena Falliero. Dishes singled out include squid with smoked provola foam and fried chickpeas, octopus in black tempura with mustard, caviar and oregano, and a game ravioli with veal jus and mint water. The kitchen also serves picanha with fried polenta. Guide-listed average prices run about 15 euros for starters, 22 for first courses, 28 for mains and 10 for desserts. Cicchetti, small plates, can be ordered on their own or combined.
Diners can sit in the outdoor dehors or in the air-conditioned room, and there is reserved parking and wheelchair access. A kitchen garden grows herbs, flowers and vegetables a few steps from the pass, picked when they are ready. The menu includes vegetarian options, and the staff offer doggy bags and allow small dogs.
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