Find out what we are eating and drinking today

Covino [noun – little hideout, refuge]
but it also means Community of Wine to us.

The community is made up of genuine and authentic wines, which express both their original terroir and the personality of their producers. We do not serve conventional wines, we avoid selected yeasts which standardize the drinking experience. We do not like conformed flavor, listless colors, ordinary smells: we demand naturalness!

We love human producers, farmers, wine artisans who enhance their land and grapes thanks to their experience and ancient knowledge. Particularly, we push for winemakers whose means of production are traditional, whose vineyards are manually selected, and whose grapes are harvested only when ripe, using the natural yeasts contained in the peels as natural starter for fermentation. At CoVIno you will only find easy to digest wines which will brush your body and mind.

We highly suggest to drink at least a bottle of wine during your dinner: inside our wine list, which we compose with love and attention, you will find more than 100 labels, all in order from the lightest to the fullest-bodied wine (yes, we’ve drunk them all). Or, you can let us lead the game with our wine pairing: we will link different wines to the dishes you chose.

Take-away bottles at 20% less than the list prices.

Covino was established in 2013 after a trip to Paris, inspired by the cozy and warm atmosphere of French bistros. Andrea Lorenzon and Cesare Benelli, long-time owner of the restaurant Al Covo, shared the initial idea and launched the project, thus starting up the place.

At CoVino, we proudly use daily Slow-Food products with the aim of supporting local, small-scale producers that contribute with their high-quality and traditional supplies. Consequently, we seek high standards for our ingredients; for instance, our fishes, herbs, vegetables and spices come from the Rialto market and follow their seasonal trends.

We always update a wine-list of 100 different wines: they are all natural and linked to the terroir. The vineyards are placed in their typical production areas and the means of production are respectful of nature. We like to consider them “human” wines because they enhance the personality of producers and convey their philosophy.

My name is Andrea Lorenzon and I followed my father Mauro’s footsteps. In his restaurant La Mascareta, I had the chance to assimilate and share the passion for natural and easily digestible wines, especially for those which are expression of their territory and of the work of their strong artisans. After experiences with Chef Giorgio in his Locanda Locatelli in London, with Gianni Bonaccorsi at Il Ridotto and with the Alajmo family, I decided to put all my efforts in a genuine and autenthic restuarant: CoVino.

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