Forty-five restaurants have decided to take part in the fourteenth edition of Jesolo a Tavola, the longest running food and wine event in the area. The years go by, but the format at the heart of the event remains the same: safeguarding Jesolo’s enormous culinary heritage. This is why each chef has been asked to suggest a dish using traditional products from our kitchen gardens and sea.
Our resort, even with its inevitable international contaminations, continues its efforts to keep the link with the traditions of the past alive. It has a heritage of knowledge, including culinary knowledge, that we don’t want to be forgotten.
Therefore, we would like to thank the locals who have taken part in the initiative, and send our best wishes to Jesolo’s guests, as we are sure of the fact that the wide choice of high quality, professional restaurants will not disappoint them.
Jesolo a Tavola further defines a long culinary journey, marked by the experience and imagination of the chefs who work in the restaurants along the coast. The aim is the same as ever: to show that, even in the midst of a globalisation that has affected the culinary arts, the link with the local territory remains a strong, evident one. This Guide is, in some way, the concrete proof of this.