In ancient times the fish restaurant was a fishermen's house located a stone's throw from the small harbour of the inland channel of the lagoon that runs from Caorle to Bibione, positioned in such a way as to defend itself from the winds of the sea and the frost of winter.
In 1977, Mario Conte turned it into Masarack, an eating house with hot dishes mainly based on fish. A few simple, wholesome and tasty dishes, typical of local cuisine and fishermen's cuisine, the same dishes that his grandchildren Rudi and Denis offer today, carrying on the business with passion and enthusiasm: sardines, cod, cuttlefish and stewed eel, mixed fried and grilled fishes, all served with yellow roasted polenta and white or red wine from Lison – Pramaggiore.
The family management makes the atmosphere friendly, cheerful, lively and carefree, unconventional and cozy: in the kitchen mom Flavia coordinates all the operations, Rudi and Denis helped by a young and efficient staff, accommodate and serve people in the large terrace.
The success of Mazarack is home cooking, good food sea tradition using the catch of the day, genuine dishes whose ingredients flavours used for cooking you may really feel.
It is a friendly meeting place, an opportunity to spend a few hours eating well and in good company.
Mazarack restaurant is located close to Brussa canal. It's equipped with a large slide for boats and also has a convenient slipway for small boats with parking for cars and trolleys.
Typical Venetian Cuisine
Polenta and Fish Specialties
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30021 CAORLE (VENEZIA)