San Marco's specialty are bigoi alla pescatora (fresh spaghetti-like pasta with fish) and pizzas made with a special wheat germ and spelt dough. Bigoi, together with fritto misto (mixed fried fish) are our best dishes, still carefully prepared following grandmother's recipes unchanged along the years. Our fish is always fresh and from the Adriatic Sea. Our tomatos come fresh from Cavallino, near Jesolo.

Base dough for San Marco restaurant's pizzas is made with stone-milled flour like 50 years ago and trated with a long maturation. This make our pizzas highly digestible.