Opened in 2015 by siblings Benedetta and Luca Fullin, Local has been at the forefront of the movement to reinvent  Venetian cuisine ever since. The focus on obscure recipes – like risotto di gò, a recipe from the 16th century for which the main ingredient is small fish from the lagoon, or a sashimi with shiso leaves, verbena and lemon – is intended as a tribute to the international influence on Venetian cuisine at the time of the Serenissima (a.d. 697–1797). A lot of thought went into the interior design as well; the Venetian terrazzo floor is made of 3,500 murrine (slices of colored glass).