Barbabolle is a gluttonous and fun reality, starting with its name. Born from the passion of three partners who a few months ago moved its headquarters from Via Bafile right in front of the beach. A contemporary osteria carefully curated by Andrea Bergantin, Alan Tradati and Giovanni Ballarin: the spaces are now larger and brighter, the mise en place remains pleasantly essential and the quality high. Beginning with the remarkable selection of wines, including Champagnes that with about three hundred labels take center stage and go to accompany Ballarin's cuisine, which moves nimbly between a cicchetteria of excellent variety that satisfies the appetite even outside the canonical hours and the more elaborate dishes that testify to the chef's excellent previous experience in the kitchen: here then are oysters for all tastes, raw seafood that arrives from the markets of Caorle and Chioggia, tasty vegetables and fruit from the gardens of the nearby Cavallino area.

If the main course is the now-famous cold noodles offered in a variety of versions such as the one with pea cream, shrimp battuto, candied lemon and wasabi emulsion, the beef battuta, which comes from a farm not far away and is served with marinated avocado, sweet and sour onion and radish leaf pesto, is also worth tasting. Again, the seared octopus tentacles accompanied by green 'thai' curry, sautéed asparagus and tempura, or the exquisite scallop carpaccio with leche de tigre, coconut milk and lime gel. The maccheroncini with squid ink sauce, confit cuttlefish, garlic and fermented chili are also very good, as well as among the main courses the sea bass slice with potato rosti, mussels in escabeche, chive mayonnaise and mussels in tempura.