The experience of Quadri depends on how ambitious you are when it comes to Italian nouvelle cuisine. I have tried Quadri numerous times and discovered the menu has become something I find farther away from my ideology of Venetian tastes I enjoy. This is not to say that Quadri’s service isn’t impeccable because it is, and the setting is superb. The dishes are carefully and intelligently hand-crafted with the skillful eye of their executive chef who has been the chef behind the creations of the Alajmo brothers for as long as I can remember.
The delicate work and quality ingredients are part of their focus but the older I get, the more I start to find certain food combinations heavy, even difficult to digest. The sauces are mostly a form of bechamel made with oil in place of butter, and flour and milk but it is still too heavy.