Raffaele Ros & sommelier Michela Berto

Chef Raffaele Ros began his career in 1978 in the small town of Caorle, at “Restaurant Duilio” where he worked every year during the summer months, until he finished the hotel and catering school. After completing his military service, he worked for 10 years at the famous  “Locanda Cipriani” in Torcello, the little island near Venice. During the winter closures he collaborated and gained experience at “Da Alfredo” in Cologne in Germany, a Michelin star restaurant, followed by collaborations with the Maxim Group of Hong Kong, and the HiIton of Hong Kong and with two prestigious Venetian addresses: “Harrys’Bar “ and “Hotel Gritti Palace “. But one of the most important moments in his career occurred when he met his future wife, Michela Berto, whose family has been working in the restaurant sector for five generations. Their love and passion for cooking merged immediately.

In 1992, when Michela takes over the family restaurant San Martino di Scorzè, chef Raffaele enters the kitchen. Thanks to his taste for the harmony of the elements, his specific choice of the ingredients, his ability to aesthetically enhance the compositions by creating ideal combinations, the restaurant is listed very soon in the best Italian gastronomic guides. In 2014 San Martino gets the Michelin star. They offer an opportunity not only to taste highly refined menus paired with excellent wines, but also to relax in a place where they care about your stay in each moment. Sommelier since 2003, Michela adds to all this an innate sensitivity for pairing food and wines. Her choice of wines has been awarded the best “Carta dei Vini della Ristorazione del Veneto 2013”, while in 2017 she won the prize “Best la donna di Spirito” by the Guida delle Venezie.