Rombo: Turbot from the Venetian Lagoon at Omnibus

A Noble Fish of Venice

Among the lagoon’s most prized seafood, turbot — or rombo — stands out for its delicate white flesh and subtle taste. This fish has long been considered a culinary treasure, reserved for special occasions and festive tables throughout Venetian history.

At Omnibus, turbot is treated with the utmost care, highlighting its natural flavor while adding a gentle touch of herbs, olive oil, and seasonal vegetables. Every plate showcases the elegance and refinement that Venetian cuisine is known for.

Preparation and Tradition

Traditionally, turbot is roasted or baked, allowing its flavor to develop fully while keeping the flesh tender. At Omnibus, chefs bake it slowly with a splash of white wine and a drizzle of lemon-infused olive oil. The accompanying vegetables — often fennel, potatoes, or cherry tomatoes — enhance both taste and visual appeal, making the dish a feast for the senses.

This preparation reflects centuries of Venetian culinary wisdom, combining simplicity, freshness, and balance.

An Experience for Seafood Lovers

Rombo is a dish for those who appreciate the purity of flavor and elegance of presentation. Its delicate texture and subtle taste are best enjoyed slowly, savoring each bite alongside a crisp Venetian white wine.

Dining on turbot at Omnibus is more than eating; it is immersing yourself in Venice itself, connecting to the lagoon, its markets, and the rich culinary heritage of the city.

Tips for Enjoying Rombo

• Opt for the freshest catch — turbot is best served immediately after baking.

• Pair with seasonal vegetables or a light salad to balance flavors.

• Complement with a local wine that enhances the delicate sweetness of the fish.

Turbot at Omnibus is the epitome of Venetian seafood, a dish that transforms fresh ingredients into an unforgettable gastronomic experience.