The Mori Venice Bar has obtained the highest distinction from the Ecotable label, rewarding an eco-responsible approach patiently built since the origins of the restaurant.

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Since its inception, Mori Venice Bar has been dedicated to showcasing Venetian cuisine in Paris—not only through taste and texture, but also through the quality and origin of the ingredients used in each dish. This commitment has now been recognized at the highest level: Mori Venice Bar has been awarded three Ecotable stars, the highest distinction bestowed by this leading label for eco-responsible restaurants in France.

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What is the Ecotable label?

Ecotable is the first French platform dedicated to measuring and reducing the environmental impact of restaurants. Its label, structured in three levels, assesses an establishment's entire approach: sourcing, waste management, combating food waste, and commitment to local producers. Obtaining 3 stars—the highest level—means meeting the most demanding criteria across all these areas.

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A product-by-product approach

At Mori Venice Bar , eco-responsibility is not a marketing argument: it is a constraint that we voluntarily impose on ourselves in every purchasing decision.

For our seafood, we work exclusively with species and using responsible fishing techniques. Spider crab caught in gillnets, diver-caught scallops, hand-harvested clams, or line-caught sea bass: every piece of seafood we serve has been chosen for the quality of its harvest as much as for its flavor. We are also official members of the Ethic Ocean charter, which commits restaurant professionals to promoting the consumption of sustainable seafood.

For our meats, we work exclusively with farmers who practice free-range farming. Our veal, for example, is raised with its mother for up to eight months—a rare practice that guarantees exceptional meat quality and complete respect for the animal's natural cycle. This year, we have also added pasture-raised eggs to our menu, delivered directly from Normandy.

For our vegetables, we source from a vegetable garden in the Perche region and systematically favour short supply chains: approximately 60% of our vegetables are organic and/or from local supply chains.

The Venetian spirit, the French conscience

This Ecotable distinction illustrates what we deeply believe: great cuisine cannot be separated from responsibility towards those who produce, those who cook, and those who eat. Venetian tradition itself, based on respect for the seasons and the promotion of local products from the lagoon and the Adriatic, has always taught us that the quality of a dish begins long before it even reaches the kitchen.

This award encourages us to continue in this direction, to go even further in our standards, and to continue to offer you authentic, demanding and responsible Venetian cuisine.

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