Il Porto di Venezia has won the Newnan-Coweta Magazine’s “Best Italian” title for 2025, but the Senoia restaurant has a modern twist on classic Italian cuisine.
Co-owner Maria Addison recognized the Italian restaurant she had envisioned was not authentic.
“The idea is to take Italian food and make it our own for the American palate. We personally take Italian food and we twist it so everybody will like it,” Addison said.
The chef of Il Porto di Venezia offers a contemporary take on Italian cuisine — something that drew Addison in from the start. After trying the food just once, Addison was hooked and began the process of building Il Porto di Venezia from the ground up.
“If you ask anyone in the kitchen, we make all the food with love. When we cook, it’s a passion, and it shows in the food,” Addison said.
After its grand opening in 2022, Il Porto di Venezia climbed to the top of Coweta’s Italian cuisine ladder. The restaurant, co-owned by Addison and Maria Echeverria, won “Best Italian” just a year after opening.
A Senoia local, Addison has brought in crowds from far and wide to try Il Porto di Venezia’s menu. People visit the restaurant from Griffin, Ga., to as far as north Atlanta, she said.
“What I think people like the most is that the owners are on-site, and our friendliness,” Addison said. “We are very, very friendly and also the quality of food is outstanding.”
“Il Porto di Venezia” means the “port of home,” which is evident with their comforting environment and seafood-focused menu. The dinner menu includes scallops, trout, sea bass, salmon and several other seafood-inspired dishes.
The Il Porto di Venezia salmon and chicken piccata are two highlighted dishes that regulars love to order.
While Il Porto di Venezia has weekly specials, the menu continues to grow as customers suggest permanent additions based on these rotations. Addison credits their high-quality ingredients and work of their kitchen staff.
“Our sauces are made in-house, and they are made daily. We also have no microwave; if we remake a dish, we remake it entirely. Every plate is made to order, with nothing pre-made,” Addison said. “The chicken we use is higher quality; our beef and lamb are organic and grass-fed.”
Fresh food is a priority, with vegetables delivered three times a week.
Not only does Il Porto di Venezia offer seafood and weekly specials, but also a specialized gluten-free menu, with dairy-free and nut-free options. These menus were handcrafted to consider customers who may have dietary restrictions and worry about their needs being overlooked.
Il Porto di Venezia’s standout bar also utilizes fresh ingredients, with its resident bartender hand-making each juice and syrup from scratch.
Addison focused on the welcoming environment of the restaurant, aiming to bring the feeling of home to every customer.
“People thank us for being here, and a lot of our usual customers come in and hug us. It feels like home,” she said. “The servers know them, the bartenders know their drinks when they get here. That familiarity is lacking in the world, but we have it.”
Addison herself will greet every table, ensuring customers are satisfied and their dishes are correct. Working as a team takes precedence at Il Porto di Venezia.
The restaurant also caters, including weddings, parties and even funerals. Groups of all demographics gather at Il Porto di Venezia, from motorcycle clubs to local churches.
“We want to serve the community. Coweta has been very welcoming; we love to live in Coweta. It’s a great area. We appreciate everyone who votes for us,” said Addison.
Newnan-Coweta Magazine’s“Best Italian” 2025 winner blends Italian flavors with an American twist and exceptional hospitality