Restaurant in Annone Veneto, Italy
Michelin-noted seafood, genuine value, rural Veneto.
Il Credenziere is a Michelin Plate-recognised seafood restaurant in a rural hamlet outside Annone Veneto, priced at €€ with a 4.5 Google rating across 232 reviews. The kitchen combines Puglian technique with Veneto and Adriatic produce, making it a strong-value choice for food-focused diners. Book in late spring or early autumn for the widest seasonal range.
At €€ per head, Il Credenziere is one of the more direct value propositions in the Veneto seafood category. You get a Michelin Plate-recognised kitchen (2024 and 2025) operating in a small country hamlet outside Annone Veneto, where the price-to-quality ratio sits comfortably above what most comparable rooms in the region offer. If you want creative Italian seafood with southern Italian roots interpreted through a Veneto lens, this is worth booking. If you want a full fine-dining production with matched wine service and multi-course tasting menus, look further afield.
Il Credenziere sits on Via Quattro Strade in the rural outskirts of Annone Veneto, a hamlet setting that filters out casual foot traffic and means the dining room draws an almost entirely intentional crowd. The atmosphere here reads as quiet and unhurried — this is not a loud urban room with a late-night energy spike. The ambient mood is calm, the pace is measured, and the space suits a long lunch or an early dinner more naturally than a buzzy Saturday night out. For food-focused travellers who want to eat without distraction, that is a feature rather than a limitation.
The kitchen's identity is shaped by a meaningful geographical tension. The chef trained and cooked in Puglia before relocating to the Veneto, and that dual background is legible on the menu. Puglian cooking leans on assertive flavours — oily, briny, direct , while Veneto seafood traditions tend toward restraint and local product. The result here is a menu that moves between local Adriatic and Venetian lagoon ingredients and southern Italian technique and seasoning. That is not a common combination, and it gives the menu a distinctiveness that more generically regional restaurants lack.
From a seasonal standpoint, the timing of your visit matters. The northern Adriatic and the Venetian lagoon are highly seasonal fisheries. Soft-shell crab (moeche) appears briefly in spring and autumn; cuttlefish and squid are at their peak in cooler months; and summer brings a wider range of smaller reef fish and shellfish. A menu built around genuinely local seafood will shift noticeably across the year, and the Puglian influence , which includes a strong tradition of raw and lightly treated fish , tends to express itself most clearly when summer product is at its freshest. If you are planning a trip specifically around Il Credenziere, late spring and early autumn offer the broadest range of both Adriatic and lagoon produce at the same time. Winter visits will likely show the kitchen's strength with braised and slower preparations; summer visits will lean lighter and more raw.
The Michelin Plate distinction (held in both 2024 and 2025) signals a kitchen cooking at a consistent standard , not a star-level destination, but a room that Michelin's inspectors consider worth flagging for quality. In practical terms, that places Il Credenziere in a tier where the cooking is reliable and considered, and where the price point still leaves room for the meal to feel like genuine value. A Google rating of 4.5 across 232 reviews adds further weight to that reading; at that volume, a 4.5 is a signal worth taking seriously.
For travellers using Annone Veneto as a base to explore the eastern Veneto wine country , the Piave DOC, Lison DOCG, and the broader Friuli border region , Il Credenziere makes a practical and satisfying dinner anchor. The rural location means you will need a car, but that is standard for the area. See our full Annone Veneto restaurants guide for context on the broader dining options, and our full Annone Veneto wineries guide if you are pairing the meal with a cellar visit. The Annone Veneto hotels guide and bars guide are also worth checking if you are building a longer itinerary.
For comparison within Italy's serious seafood restaurant category, Uliassi in Senigallia and Gambero Rosso in Marina di Gioiosa Ionica operate at higher price points and star levels, while Alici on the Amalfi Coast represents a different regional seafood sensibility. Il Credenziere is not competing with those rooms on ambition or spend , it is competing on value, locality, and the specificity of its dual-region identity. On those terms it holds up well.
Booking difficulty at Il Credenziere is rated Easy. No phone number or website is currently listed in our database, so the most reliable approach is to contact the restaurant directly via the address at V. Quattro Strade, 12, 30020 Annone Veneto VE, or to search for current contact details through Google Maps, where the listing is active. Given the rural hamlet setting and modest scale, advance booking is still advisable, particularly for weekend evenings and during the spring and autumn shoulder seasons when seafood product is at its most varied.
| Detail | Il Credenziere | Typical Veneto Seafood Peer |
|---|---|---|
| Price range | €€ | €€ – €€€€ |
| Cuisine | Seafood (Puglia / Veneto) | Seafood / Italian Contemporary |
| Booking difficulty | Easy | Easy to Moderate |
| Setting | Rural hamlet, car required | Varies (town centre to rural) |
| Michelin recognition | Plate (2024, 2025) | Plate to Star level |
| Google rating | 4.5 (232 reviews) | 4.0 – 4.7 |
| Leading season | Late spring, early autumn | Year-round, seasonal shifts |
See our full Annone Veneto experiences guide for things to do in the area before or after your meal.
See the dedicated comparison section below.
| Venue | Awards | Price | Value |
|---|---|---|---|
| Il Credenziere | Situated in a small country hamlet, this restaurant is run by a chef from Puglia, whose origins can be glimpsed here and there in his dishes. The influence of the Veneto, where the chef has been working for some time, is also evident in the local dishes which appear alongside more creative options on the menu.; Michelin Plate (2025); Michelin Plate (2024) | €€ | — |
| Atelier Moessmer Norbert Niederkofler | Michelin 3 Star, World's 50 Best | €€€€ | — |
| Dal Pescatore | Michelin 3 Star, World's 50 Best | €€€€ | — |
| Osteria Francescana | Michelin 3 Star, World's 50 Best | €€€€ | — |
| Quattro Passi | Michelin 3 Star, World's 50 Best | €€€€ | — |
| Reale | Michelin 3 Star, World's 50 Best | €€€€ | — |
Key differences to consider before you reserve.
No phone number or website is listed in our database, which makes advance group coordination harder to confirm. The restaurant's hamlet location and Michelin Plate positioning suggest a relatively small dining room, so groups of six or more should reach out early — via local search or a booking platform — to check capacity and any set-menu options before assuming availability.
The menu spans both traditional Veneto dishes and more creative options from the chef's Puglian background, which suggests some flexibility in what the kitchen can offer. Seafood is the core format, so this is not the right choice if fish is off the table entirely. For specific allergies or dietary needs, check the venue's official channels in advance — no dietary policy is documented in our database.
Yes, with the right expectations. The Michelin Plate status and the chef's dual Puglian-Veneto identity give the meal a sense of occasion that goes beyond a neighbourhood fish restaurant, and the €€ price range means you are not overpaying for the experience. The rural hamlet setting is intimate rather than grand, so it suits a quiet celebratory dinner for two more than a large group milestone.
Likely yes — Michelin-recognised restaurants in Italy at the €€ level tend to have counter seating or small tables suited to solo guests, and the unhurried rural setting works in a solo diner's favour. That said, no table configuration data is currently in our database, so check the venue's official channels to confirm seating arrangements before arriving alone.
At €€ per head with two consecutive Michelin Plate recognitions (2024 and 2025), Il Credenziere delivers above its price point for seafood in the Veneto. You get a kitchen with a clear culinary identity — Puglian roots meeting local Veneto tradition — rather than a generic fish menu. For the price bracket, that level of considered cooking is hard to fault.
Annone Veneto is a small hamlet with limited dining options at this level, so realistic alternatives require a short drive into the broader Veneto or northeast Italy. Dal Pescatore in Canneto sull'Oglio offers a deeper fine-dining commitment at a significantly higher price. For a closer geographic comparison in the €€ to €€€ range, the Veneto coast has a cluster of Michelin-noted seafood spots worth considering if you want more choice of format or cuisine style.
Keep this venue in your Pearl passport, rate it after you visit, and track it alongside every other place you collect.
