The beating heart of Trattoria Al Sile is its quality matched with an excellent kitchen

Our cooking it's a continuous sequence of great emotions, a plenty of elaborated dishes with an eye turned to typical venetian gastronomy:

from april to june: Garden vegetables: asparagus, pumpink flowers and "castrature";
from september to november: autumn tastes: mushrooms, pumpkin, goose, chestnuts, persimmons;
from december to march: the triumph of red Trevisano radicchio.

Our speciality: grilled fish and meat,  local ham and international dish like paella.

Little pig and "sorana" thig only with reservation

A well-stocked bar with cicchetti completes the offer of the Trattoria Al Sile with typical dishes,

Reef spaghetti (shellfish and seafood)

mixed fried fish

tuna steak

and classic cicchetti