It was, in ancient times, a fishermen house near a little port of the lagoon in the inner faiway from Caorle to Bibione, positioned to defend against sea winds and freezing temperature of winter.
In 1977 Mario Conte turned it into the Masarack, a tavern with hot dishes mainly based on fish.
Simple dishes, healthy and tasty, typical of fishermen, the same dishes today proposed by Rudy and Denis continuing activity 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 islocated close to Brussa canal. It's equipped with a large slide for boats, many mooring wharves and even with a landing field for little airs.
Typical Venetian Cuisine
Polenta and Fish Specialties
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30021 CAORLE (VENEZIA)