About
Daniel Canzian's menus feature traditional Venetian gastronomic dishes "restored with a contemporary touch," that is, lightened and updated.
Following his recognition as best young chef with the "Pellegrino Artusi" award, Daniel Canzian embarked on his first entrepreneurial venture and opened Daniel Restaurant in 2013. His menus are founded on simplicity, tradition, and seasonality. Since 2015, Canzian has fostered important relationships with local producers through his visits to San Marco market. This allows him to highlight the concept of territoriality and showcase his vision of contemporary Italian cuisine using fresh, high-quality ingredients. He has since dedicated his culinary journey to regionalizing traditional Italian recipes and exclusively utilizing seasonal raw materials.
