The story
Antica Osteria da Cera in Camponogara holds two Michelin stars (2026) for its modern cuisine, cooked at via Marghera 24, Campagna Lupia, about 20 km from Venice. The kitchen is led by Lionello Cera and built around the sea.
Chef Cera organizes his cooking around water, earth, fire and air. Water means the sea, where everything starts. Earth ties the menu to Veneto tradition, and fire refers to a traditional smoking technique that preserves ingredients. Much of the pantry is made in-house: baked goods, pastas, marinades, smoked items and ferments.
The seafood cooking draws on the nearby waters of Chioggia and adds Far Eastern accents. Canocia ceviche comes with a grilled oyster, and aged amberjack is paired with lacquered tiger prawn. Grilled scampi arrive with sea truffle jus and radicchio kimchi. Grilled meagre is served with a bone and champagne reduction, caviar and clam broth. 50 Top Italy placed the restaurant at number 33 in its Grandi Ristoranti list for 2026.
Two tasting menus, Azzurro and Oppure, run to around twenty courses each. Wines are paired with care from a deep cellar of Italian and international labels.
Recognition
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Details
History
Excellent cooking
With the sea of nearby Chioggia, Far Eastern exotic influences, garden aromas, and homemade creations (baked goods, pastas, marinades, smoked items, and ferments), Cera continues along their exclusive path, defined entirely by invention and bold flavors. Head to Antica Osteria for a strikingly original menu, two tasting menus (Azzurro and Oppure) featuring around twenty courses each, and meticulously paired wines drawn from a stunning cellar. The offerings include canocia ceviche with a grilled oyster, aged amberjack and lacquered tiger prawn, blue crab soup, grilled scampi with sea truffle jus and radicchio kimchi, and grilled meagre served with a bone and champagne reduction, caviar, and clam broth.
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