It starts very well already from the context: J44 Lifestyle, the hotel that houses Jolà on the ground floor, is in fact a place of great hospitality in which technology and design are at the service of the guest and make original every detail of the stay, marked by a relaxed informality of the highest level.

The claim that extends the name to Emotional Cuisine, as well as that J that -they explain- is meant to represent a concept of "exclusive inclusiveness" testify to an important ambition, but expectations are not disappointed, on the contrary. 
Open to the public outside, with a beautiful open kitchen and the three vertical gardens to give freshness to the environment, elegant and pleasantly colorful, Jolà is in fact a gastronomic stop in the Jesolo scene that cannot be missed. 
Meticulously selected raw materials and dishes inspired by a fusion style that ensures the right amount of creativity without losing the taste of the ingredient characterize a cuisine that convinces. 
One can rely on the chef with the "free-hand" menu, which includes a surprise tasting, or choose from a menu that groups together land and water proposals but does not forget all vegetable-based dishes. 
A few examples? Seafood crudes according to market; venison with mustard, green apple and goat's blue or even garden vegetables according to season among the appetizers. Risotto scampi, saffron and tarragon oil or spaghetti with peas, semi-dried cherry tomatoes, Cerignola olive and almond among the starters. Veal, chickpeas, teriyaki, black sesame and spring onion or even tempeh with mini pak choi, sweet and sour sauce and spicy peanut sauce as main courses. Finish in fresh sweetness with strawberry, beurre noisette, olives, fennel and tonka beans or with "tobacco, sambuca and coffee."