BOOK A TABLE
the café/bistrot of the Island of San Giorgio Maggiore in Venice
An area dedicated to the art of cooking and Mediterranean gastronomical culture on an island rich in history, art, architecture and landscape
The San Giorgio Café con Filippo La Mantia is a combination of the passion for cooking, the love of culture and the pleasure of hospitality. The café/bistrot offers a renovated, comfortable space with an exclusive outdoor area facing onto the basin of St. Mark’s, and an atmospheric view of the quay of the Island of San Giorgio and the Riva degli Schiavoni.
A unique, silent place where time flows slowly, from breakfast to dinner, among the colours and sounds of the lagoon
The San Giorgio Café offers various services every day of the week, starting with a lavish breakfast served from 10.30 a.m. onwards, then continuing with the kitchen which is open all day, up to dinner, which is available on Saturdays or on request for special events.The San Giorgio Café also proposes to become a meeting place for cocktails in town; a charming view of the lights of the lagoon at sunset is guaranteed.
Sicilian cookery, rich in flavours, scents and feeling, combined with the Venetian gastronomical tradition: a few carefully-made dishes, always kept up-to-date.
“I like the idea of being able to recreate in San Giorgio an old-time atmosphere, when the cook used to offer seasonal products and the landlord welcomed you reciting the menu; and I wish to offer a relaxed environment where guests can feel at home. The menu of San Giorgio Café will vary continuously, it must be a kind of prolongation of home. The beauty of summer in Sicily has been my (Susan: refuso Italiano, penso: “sua” invece di “mia”) source of inspiration. Every element of the recipe alludes to my origins: the fruits and vegetables demonstrate the importance of always using carefully-selected quality ingredients. From the first course to the dessert, the whole menu is a journey through my personal history, the expression of a strong bond with my land and its culinary tradition”. (Filippo La Mantia)
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