The understated atmosphere, simple decor, and quiet elegance featured alongside Da Fiore's modern take on traditional Venetian cuisine certainly merit its international reputation. With such beautifully prepared cuisine, you would expect the kitchen to be manned by a chef with a household name; however, the kitchen is headed by owner Maurizio Martin's wife, Mara, who learned to cook from her grandmother. The other surprise is that while this restaurant is in an upper-price category, it is hardly among the priciest in Venice. It offers several moderately priced (€50), three-course, prix-fixe luncheon menus, and the prix-fixe dinner menu is €80, which brings it into line with most of the elegant choices in town. The menu is constantly changing, but generally frito misto or Da Fiore's tender, aromatic version of seppie in nero, cuttlefish in black sauce, is almost always available. Reservations, made a few days in advance in high season, are essential for dinner, but you can try just dropping in for lunch. Da Fiore is consistantly awarded a Michelin star, although, unlike many other honored restaurants, it does not publicize the fact.