Andrea Lorenzon

The Path

Andrea Lorenzon is today the host and sole proprietor of CoVino, a role held since 2013. In trade terms, that means the room is shaped by one hand and one set of decisions; the identity comes through in the way service, sourcing, and tempo hold together. In 2023, Andrea also became owner and restaurateur of Pietra Rossa, extending a practice already marked by consistency and control.

The Work Today

Rialto market ingredients and local Slow Food producers give the cooking its frame, tying the menu to the city’s daily exchange and to growers and makers working close to the land. The cuisine reads as seasonal work first: direct, current, and built from what the market can supply at its best. In Castello, Venice, he added Pietra Rossa as owner and restaurateur in 2023. At the newer address, the cooking emphasizes reinterpreting tradition, using all parts of the animal, and balancing protein with vegetables. The approach is practical rather than theatrical, and it gives the kitchen a structure based on restraint and full use of the ingredient. A further detail separates the two addresses: “We’ve introduced a Japanese grill into the kitchen because we enjoy working with ancestral flavors and textures.” That choice places technique in service of character. At Pietra Rossa, the grill sits within a larger language of older flavors, texture, and whole-ingredient cooking, with depth taking precedence over display.

In Their Words “Covino was established in 2013 after a trip in Paris, where I took inspiration from the concept of French bistro.” “We’ve introduced a Japanese grill into the kitchen because we enjoy working with ancestral flavors and textures.”

Acclaim

The distinction attached to Andrea Lorenzon is operational rather than ornamental: continuity at CoVino from 2013 onward, then an added address at Pietra Rossa in 2023. The work is recognizable for how it links Venice to its markets, its Slow Food producers, and its own seasonal rhythm. That recognition comes from range within discipline. CoVino holds the French bistro impulse that followed Paris; Pietra Rossa pushes tradition through reinterpreted forms, whole-animal use, vegetables, and Japanese grill cooking. Together, they show a restaurateur working in two registers without losing control of either.