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, dad Riccardo cares purchases and
entertains guests, Rudy 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’s a friendly meeting place,
an opportunity to spend some time eating well and having
fun, pleasant home coterie not to forget. And it’s
no small matter in a society that tends to flatten everything.