I like the Osteria Plip because it is a place where principles and food try to go hand in hand. The restaurant is located within a municipal structure, a former milk factory called Pala Plip, which intends to be also a reference point for the solidarity and alternative economy on the Venetian mainland in Mestre.
The chef David Marchiori represents well the peculiarities of this place, in fact he became a chef only at the age of forty, and he has managed to make the Osteria Plip one of the most successful gastronomic cases of the Venice area ever since. His professional career began in local projects about economic solidarity and youth empowerment. In one year he took over the restaurant and changed it according to a radical approach. His rules? No bulk wine or draft beer, no vouchers or fixed menus, only quality food and small tables where people can actually talk and listen to each other. Don’t dare ask for crisps or junk food, the staff would glare you! Instead enjoy the fact that they make fresh home-made every day. And then of course they offer only seasonal food.
I love their home-made bread, which is always served at the table and that is also used for great burgers in slow food style. Their specialty is charcoal bread, so do not panic because it really is black as coal!