Made with care, served with heart.
The story of a six-seat espresso counter that grew into Venice’s favorite all-day table.
It started with one good cup.
In 2014, Elena and Marco Reyes opened a tiny espresso counter with a borrowed grinder and a hand-written menu. Neighbors came for the coffee and stayed for Elena’s grandmother’s pastries.
Twelve years later we have a full open kitchen, a dining room for 80 and a team of 35. We still bake every croissant in-house, still cup every coffee before it reaches the bar, and still know most of our regulars by name.
Three things we never compromise on
Sourcing
Produce from six California farms, sustainably caught fish and coffee bought directly from growers we visit.
Craft
Doughs rested for 48 hours, stocks simmered overnight and espresso dialed in every single morning.
Hospitality
Whether you dine in, pick up or order delivery, every guest gets the same warmth and attention.
Meet the team
Elena Reyes
Co-founder & Head Baker
Marco Reyes
Co-founder & Executive Chef
Jun Park
Head of Coffee
Come say hello
Pull up a chair, or let us bring Resto to you.