The candlelit tables on this romantic campo are inviting enough, but it's this intimate restaurant's imaginative kitchen creations that are likely to win you over. Star dishes include tortino di baccalà mantecato (cod torte) with baby arugula and fried polenta; passatina di piselli (fresh pea puree with scallops and tiny calamari); scampi in saor, a turn on a Venetian classic with leeks and ginger; and fresh ravioli stuffed with mussels and turbot in a creamed celery sauce. You can also opt for one of the rewarding tasting menus (fish or meat, €55–€85). The wine list is ample and well thought out. Service is gracious and cordial—just don't be in a terrible rush, or expect the server to be your new best friend.