Venissa Ristorante Ostello
The ace in Venissa’s pocket is its location on the remote Mazzorbo island—not to mention its star chef in the kitchen. Six guest rooms mix rustic elements (wooden rafters; vintage wardrobes) with Italian haute design (colorful Driade rugs; light fixtures by Artemide). There’s no mini-bar, but it’s a small price to pay when you have Paola Budel downstairs. The former executive chef of Milan’s Hotel Principe di Savoia, Budel is known among Italy’s top chefs for her experimental dishes. Try her pan-fried lagoon eel with broccoli cream made with ingredients from Venissa’s gardens.