Ai Do Campanili

The story

Ai Do Campanili in Ca' Savio: Seafood Cooking on the Venetian Lagoon

Ai Do Campanili is a seafood restaurant in Ca' Savio, at via Marco Polo 2 in Treporti, Cavallino, and it holds a 2026 Michelin Recommended distinction. The osteria occupies a fully restored rustic building from the 1600s on the northern Venetian lagoon, where the kitchen builds its plates around local fish and produce.

Cooking from the lagoon

Chef Martino Scarpa works from Venetian and lagoon tradition, with fish at the center of the menu. Vegetables grown in soil washed by salt water appear beside wild herbs such as samphire, wild carrot, chervil and purslane. He trained for eight years under Olindo Ballarin at Trattoria Laguna before opening the osteria with Nicola Bacciolo in 2011.

Dishes worth ordering

The ilGolosario guide, which awarded the restaurant its Corona Radiosa in 2026, points to raw carpaccio of tuna, salmon and sea bass, and creamy salt cod served with artichokes. Large spaghetti with anchovies, butter and lemon is another signature, as is thin pasta with blue crab. Seared octopus and mixed fried seafood round out the kitchen's strongest plates. Tasting menus run from €80 to €110, and the day's dishes are charged as extras at €20 to €45.

The room and the wine

The dining room keeps its old character. Tables are made from oak taken from bricole, the groups of three wooden poles that mark navigable channels in the lagoon. Paintings by Burano artist Maurizio Molin hang on the walls, and a small outdoor space under soft lights suits long summer dinners. Nicola Bacciolo runs the room as maître and sommelier, choosing the producers himself and pairing each wine with the courses.