Maximum respect for the customer, for raw materials and for the agri-food chain, love for one’s territory.
These are the reasons that have led some of the most prestigious restaurants in Jesolo, after years dedicated to the search for flavor and technique, to come together to rediscover and enhance diversity, individuality, in a word, “people”.
This is the “dream” of a new “gastronomic humanism” that led restaurateurs, with the support of Confcommercio di San Donà – Jesolo, to set up EAT JESOLO, a Product Club recognized by the Veneto Region, which brought together restaurateurs, agri-food producers, food artisans and hospitality operators in a project of “sustainable food and wine”.
The proposed menus are based on three factors:
1) the use of local products that respect seasonality (foods that the chef can find at the market on a specific day);
2) dishes inspired by the traditional humble cuisine of local fishermen and farmers but to exactly replicate the past, but to use creativity to allow a glimpse into the future;
3) narratives that restore the sense and taste of the place and emotionally involve the guest, including the history of the dish itself, as well as the details about its preparation, the ingredients to show that the products and ingredients are part of the style of local life. The aim is to meet new consumption behaviors (increasingly transversal to all generations and no longer exclusive to Millennials and Generation Z) which suggest a more sustainable approach to food production, understood as a closer relationship between territory and its products, in terms of quality and uniqueness, as “food is the landscape on the plate”.
All in environments where the “safety” for the guest’s health is guaranteed with conviction for the protection of everyone’s health. To enter the world longed for by EAT JESOLO, just click to photograph the QrCodes with your smartphone and discover what is inside the plate, where to find the food and products you want and can eat and also enter the world of the supply chain productive to know the origin and quality of the raw materials used.
This is how the territory becomes an integral part of the menu, and as restaurateurs and artisans of EAT JESOLO tell the stories with their dishes and their products (of nature, producers, their families, the work and efforts of many people in the exceptional Venetian food and wine chain), as real “Territory Ambassadors”.