Where To Eat in Venice

Where to eat in the Venice Province of Veneto, Italy.  Slow food restaurants to try during your next vacation.






Via Vespucci, 4

Tel – 041-5544265



Al Portico

Via Lenardo da Vinci, 14

Tel – 0426-509178


Lido di Jesolo

Alla Grigliata

Via Buonarroti, 17

Tel – 0421-372025



La Taverna

Via Amba Alagi, 11

Tel 0421-980113



Rivera, 18 Giugno, 24

Tel – 0421-61280



Da Conte

Via Caltana, 133

Tel – 041-479571



Belvedere da Pulliero

Via Braguolo, 40

Tel – 041-486624



La Ragnatela

Via Caltana, 79

Tel – 041-436050


Agli Spalti

Via Bregolini, 32

Tel – 041-5800993

Noventa di Piave

Cà Landello

Via Santa Maria di Campagna, 13

Tel – 0421-307010


Da Paeto

Via Patriarcato, 78

Tel – 041-469380

San Michele Al Tagliamento

San Giorgio al Tagliamento

Al Cjasal

Via Nazionale, 30

Tel – 0431-510595


Alla Botte

San Marco, 5482 – Calle della Bissa

Tel – 041-5209775


Antica Adelaide

Cannaregio, 3278-Calle Priuli Racchetta

Tel – 041-5232629


Dalla Marisa

Cannaregio, 652 B – Fondamenta San Giobbe

Tel – 041-720211




Via Piave, 192

Tel – 041-926456

Venice,, food and wine,

Foods to Try in Venice


Next time you are bike touring in the Venice and the Veneto there are a few foods you should try.

Venice Italy, Food

Venice's seafood: delicious!

If you’re heading to Italy’s Veneto region anytime soon (say, for the Mid Mountains Bike Tour or the Giro Venice and Veneto), there’s something very important you need to know: what to eat.

In and around Venice, here are the foods you just can’t miss!

A twist on Venice's sardee in saor

Sardee in saor. One of our favorite Venetian dishes, this delicious antipasto features sweet-and-sour sardines with onions, pine nuts and raisins. Sounds odd, tastes amazing.

Risi e bisi. A Venetian dish of rice and peas, somewhere between a risotto and a soup. So traditional, it used to be offered to the Doge every St. Mark’s Feast Day.

Pasta e fasioi. In Italian, this would be “pasta e fagioli,” or pasta and beans. But this is the Venetian version… so you just have to order it in Venetian dialect!

Scampi alla veneziana. Venetian shrimp that have been boiled and are served with a simple dressing of olive oil and lemon juice.

Venice, Italy, Food
Vermicelli with squid ink, a Venetian specialty Caparossoi a scota deo. Large, plump clams, cooked with lemon and pepper. They’re so good, people can’t resist reaching for them as soon as they’re on the table, even when they’re hot… hence “a scota deo” – finger burners!

Risotto or vermicelli al nero di seppia. Risotto or vermicelli (long, thin noodles) with black squid ink, popular in Venice.
Bigoi in salsa. Spaghetti in a sauce of sardines or anchovies.

Scampetti con polenta. Little shrimps with polenta, a dish made out of boiled cornmeal.

Carpaccio. Raw meat, sliced thin, with a sauce made out of mayo, mustard, cream, and tomato. Invented by the famous Harry’s Bar in Venice.

Venice Italy, Food PolentaBacala mantecato. Cod, crushed with parsley and olive oil.

Fritole venessiane. Fritters, made of everything from cornflour to pumpkin. Popular around Carnevale.

Pincia. A pastry with eggs, sugar and raisins.

Venice,, food and wine,

On the table in Venice, Italy


Venice Italy, Foods of Venice

A Venetian meal has many courses, and it can take a few hours to work your way through them all. But do not be fooled, yes Italians actually eat such massive full meals, to be accompanied by good wine and lively conversation, but to honor a special occasion or holiday.  Otherwise the majority of Italians eats great food just one or two courses at a sitting.

What you might find on a typical Venetian menu.

Antipasto (appetizer)

Start with an antipasto (appetizer), which in Venice means seafood.

Frutti di mare are "fruits of the sea" and include a plethora of shellfish, crustaceans, and tentacled sea critters.

Useful Italian

  • table for two - tavola per due
  • I would like - vorrei
  • this - questo
  • fizzy water - acqua gassata
  • still water - acqua non gassata
  • red wine - vino rosso
  • white wine - vino bianco
  • beer - birra
  • check, please - il conto per favore
  • is service included? - é incluso il servizio

Another archetypal Venetian starter is sarde in saor, sardines prepared with a sweet-and-sour sauce and often served with grilled slices of polenta (a distant, wetter, denser cousin to cornbread).

Primo (first course)

Your primo (first course) could be a soup (try the zuppa di cozze mussels soup); a rice (risotto alle seppie, stained with squid ink, is popular, but it's beat out by risi e bisi, a creamy blend of rice and fresh peas, sometimes with bacon); or a pasta—perhaps spaghetti alle vongole (spaghetti with clams), or spaghetti al pomodoro (spaghetti in a plain tomato sauce) being the most common.

Secondo (main course)

Your secondo (main course) should take advantage of the setting and be fish. Most is priced by weight, grilled or otherwise simply prepared, and served on a bed of bitter red radicchio lettuce.

Popular secondi listed in guide books and by travel writes include anguille in umido (eels stewed with tomatoes, garlic, and white wine) and the local, non-seafood staple fegato alla Veneziana (tender calf's liver cooked down with onions). However, this is not eaten that often by locals except perhaps on special occasion, I know lots of Italians who have never eaten these dishes. 

Dolci (desserts)

Finish with a selection of formaggi (cheeses) or a dolce (dessert)—might I suggest the ever-popular tiramisù (espresso-soaked lady fingers layered with sweetened, creamy mascarpone cheese and dusted with cocoa).

Vino (wine)

Italy is famed for its wines, and the Veneto region around Venice produces some great ones, including the white Soave, and reds Bardolino and Valpolicello. The best table wines in the region tend to be the whites. There are no wine producers on the Islands of Venice.

Some recommended restaurants in Venice

Quick Bites or Snacks in Venice

The quintessential quick bite in Venice is the cicchetti (canapés and finger foods) at any bar or bacaro.

Venice also has Italy's standard great take-out venues: the tavola calda (prepared hot dishes sold by weight) and rosticceria (same thing plus roast chickens). Most bars sell tramezzini, which are like giant tea sandwiches with the crusts cut off, filled with tuna, ham and cheese, tomatoes and mozzarella, etc.

Do not get pizza slices to take away in Venice; you'll get the wrong impression of Italian pizza, which only gets good from Rome on south. You can get decent pizza at the sit-down pizzerie recommended to the left.

For picnic supplies, visit any succession of alimentari (grocery stores), forno (bakeries), and frutti vendolo (fruit and vegetable stand)—the most evocative on a vegetable barge floating on the Rio San Barnaba canal in Dorsoduro.

Suggested Places to Eat In San Marco

Bistrot de Venise [meal] - A restaurant serving an intriguing combo of Italian Renaissance recipes and French cuisine...

Osteria La Campana [meal] - It just says "Osteria" in the window, and from the door you can see only the bar. The wood-paneled dining room next-door has curtains in the windows as if to keep the tourists who wash up and down the busy street just a few blocks from St. Mark's Square from discovering this budget eatery buzzing with Venetian dialect...

Vino Vino [quick] - A Venetian wine bar with light meals, 350 vintages, and continuous hours 11:30am–11:30pm...

Rosticceria Teatro Goldoni [quick] - This joint behind plate glass windows near the Rialto may look modern, but it's been around since 1950, and really goes far above and beyond the call for a rosticceria (a sort of cafeteria with excellent pre-prepared dishes) with a vast array of choices and plenty of seating...

Rosticceria San Bartolomeo [quick] - A modern, popular, business-like tavola calda (a cafeteria-like joint) near the Rialto Bridge offering ready-made hot dishes and pizza with no cover charge right in the heart of the action...

Suggested Places to Eat In Cannaregio

Trattoria Cea [meal] - You can sit on straw-bottom chairs inside to listen to the radio and play elbow-hockey with the local workmen who pack the place at lunchtime, or snag one of the four metal tables with plastic chairs out front, ranged around an ancient marble well-head under an arbor thick with leafy vines...

Brek [quick/light meal] - A high-end cafeteria near the train station...

Suggested Places to Eat In Dorsoduro

Trattoria Ai Cugnai [meal] - Delicious food at the homey trattoria of the three sisters...

Enoteca Cantinone Già Schiavi [snack] - Enoteca Cantinone Già Schiavi offers not only a broad selection of €1 cicchetti and inexpensive glasses of vino under a beamed ceiling, but also a few dozen wines under €10 a bottle...

Suggested Places to Eat In Castello

Ristorante Corte Sconta [meal] - This trendy, trattoria popular with writers, artists, and gourmands for the past quarter century has a high-quality, all-seafood menu...

Trattoria Da Remigio [meal] - Famous for its straightforward renditions of Adriatic classics, this spot bucks the current Venetian trends by continuing to offer exquisite food and excellent, genuinely friendly service at reasonable prices...

Trattoria Pizzeria Da Aciugheta [meal] - A long block north of the chic Riva degli Schiavoni hotels lies one of Venice's best wine bars, expanded to include an elbow-to-elbow trattoria/pizzeria in back...

Suggested Places to Eat In San Polo

Cantina Do Mori [snack] - This is the Venetian cicchetti wine bar you've been dreaming about: old school and ancient, all wooden accents and crowds of locals...

Cantina Do Spade [meal/quick] - A 600-year-old trattoria with a back room where Casanova once wined and dined his romantic conquests (it has a back door so that the famed lothario could slip out should any husbands show up)...

Vini Da Pinto [meal] - How fresh is the fish? You could lob a clam shell from your outdoor table and hit the guy who sold it to the chef that morning—the Mercato del Rialto, Venice's main fish market, sprawls under a brick-and-marble Gothic loggia a few feet away...

Trattoria alla Madonna [meal] - Cuisine and chaos at a old-school trattoria...

Pizzeria Da Sandro [meal] - Da Sandro is a good choice if you’re looking for an inexpensive pizza-and-beer meal (which, believe it or not, is hard to come by in Venice). The pizzas are crisp, delicious, and so large they hang over the edges of the plates...

Suggested Places to Eat In Santa Croce

Pizzeria Ae Oche [meal] - More than ninety types of pizza and an odd Americana theme at a real local's joint...

Tips About Eating in Venice

  • Venice eats early: Well, by Italian standards at at least. In much of Italy, dinner doesn't get going until 8:30 or 9pm. In Venice, most show up for the meal at 7pm or 7:30pm, and dinner is wrapping up by 10pm. Venice goes to bed early.
  • Bread and Cover: There's an unavoidable charge called pane e coperto ("bread and cover") of about €1 to €5 that's added onto your bill at just about all Venetian restaurants. This is not a scam. This is standard in Italy.
  • Avoid places with photos of food posted on the menus.  There are usally places that serve freezer foods.

Venice,, food and wine,


Venice Italy, Cicchetti of Venice

Cicchetti are Venetian tapas—finger foods such as calamari rings, speared fried olives, potato croquettes, and grilled polenta squares, traditionally washed down with an ombra (shadow), a small glass of wine.

Pronounced “chee-KET-eeh,” cicchetti are Venice’s answer to Milan’s aperitivo and to Spain’s tapas. They’re small plates of food, usually nibbled over glasses of wine and among friends in the evening or at lunchtime. Served at bàcari (“BAH-car-eeh”), small, local bars hidden all over Venice, they’re also cheap, ranging from about €1 to €3. What’s on offer depends on the place; some bàcari lean toward fried offerings, while others specialize in fresh fish, meats, cheeses… the list goes on.

Try it as a pre-dinner snack, or make a whole meal out of it by ordering several plates. We like the idea of a cicchetti “crawl” ourselves. Especially because your meal of cicchetti probably comes cheaper, better, and in a more local atmosphere than food in most restaurants in Venice!

Venice Italy, Food of Venice
Some tips on your Cicchetti Search:

First, for an evening cicchetti crawl, make sure you start early (at about 6pm), since many bàcari close at 8pm or 9pm. Of course, if you’re just getting used to the Italian tradition of eating at 8 or 9pm, then the early closing will not be bad, you will still have time to sit down for a meal later.

Second, if you’re someone who can’t stand crowds or the possibility of having to wait in line and/or stand while eating, then be prepared to sacrifice or at least seek out bàcari that are off the beaten path. Bàcari are where Venetians come to socialize and relax, and some of the more popular places, including those listed below, can get quite packed; which adds to your people-watching potential, but can be a little frustrating if you were hoping for a quiet, tranquil dinner!

Just to get you started, here are some of Venice’s most-loved places to find delicious cicchetti:

  • Ca’ d’Oro/Alla Vedova - Calle del Pistor, Cannaregio 3912. One of the most famous bàcari in Venice, this one’s both away from the city’s crowds and on the cheap (€1) end of things, ideal if you’re on a budget. Don’t miss the polpette, meatballs made of pork.
  • La Cantina - Calle San Felice, 3689. A stone’s throw from Alla Vedova, La Cantina features inventive dishes, using fresh ingredients like beef tongue or fresh ricotta. A local favorite.

 This isn't just a popular area for tourists... it has some of the best bàcari in town!

  • All’Arco - Calle Arco, San Polo 436. Another one of Venice’s most-loved spots, All’Arco, near the Ponte Rialto, is packed at lunchtime with shoppers from the local fish market. Everything from calamari to liver to shrimp is on offer, and if it’s available, don’t miss the hot sandwich of boiled beef sausage and mustard.
  • Do Mori - Sestiere San Polo 429, Calle dei Do Mori. Myth has it that Casanova frequented this bàcaro, also near the Rialto Bridge. Even if he didn’t, it’s still thought to be the oldest in Venice, dating back to 1462. Ask for the “francobollo” (postage stamp)—a tiny sandwich with various fillings, it’s the house specialty.
  • Do Spade - Calle delle Do Spade, 19 S. Polo 860. Another bàcaro dating back to the 15th century, Do Spade has lots of seafood on offer, as well as a variety of vegetable and cheese spreads.
  • Cantinone–già Schiavi - Ponte San Trovaso, Dorsoduro 992. This family-run bàcaro, located across from a gondola workshop, boasts raw fish, meats, more than 30 wines available by the glass, and much more. Crowded with Venetians in the evening!
  • Al Ponte - Calle Larga Giacinto Gallina. One of the cheapest bàcari—and, therefore, places to eat—in all of Venice, Al Ponte has pasta and fish plates and a welcoming atmosphere.
  • Banco Giro - Campo San Giacometto, San Polo 122. A Grand Canal view, a variety of cheeses, fish, and wine, and a lively atmosphere. What’s not to like?

Hope you enjoy one of these great treats in Venice along with a 'umbra of wine'.

Venice,, food and wine,

Riviera del Brenta Wine Zone, Venice Italy


Venice Italy, Brenta Canal

The most ancient findings indicating vineyards and wine making in the area between the provinces of Padua and Venice, between the banks of the Brenta river and the "Graticolato romano" (Roman allotments) area, are associated with Etruscan and Roman traditions.New, more prestigious and specialized grape vines were planted in the days of the Serenissima Republic of Venice, when Venetian nobles would stock up with goods for their numerous, majestic feasts; and wines from these lands were welcome on the tables set for feasts with the Dogi.

The D.O.C. white wines are: Riviera del Brenta Bianco - with a mixture of grapes composed of Tocai friulano (minimum 50%) and other white grapes - Riviera del Brenta Chardonnay and Riviera del Brenta Pinot bianco (also sparkling and spumante), Riviera del Brenta Pinot grigio and Riviera del Brenta Tai.
The D.O.C. red wines are: Riviera del Brenta Rosso - with a mixture of grapes composed of Merlot (minimum 50%) and other red grapes - (also in novello and rosé versions), Riviera del Brenta Cabernet, Riviera del Brenta Cabernet riserva, Riviera del Brenta Merlot, Riviera del Brenta Raboso, Riviera del Brenta Raboso riserva, Riviera del Brenta Refosco dal peduncolo rosso and Riviera del Brenta Refosco dal peduncolo rosso riserva.

Riviera del Brenta was described in the eighteenth century as almost a suburb of Venice, where the river is an ideal extension of the Canal Grande. The villas of the nobility, numbering about 80, magnificent architectures and romantic gardens reflect in the meandering river, representing a unique historical, cultural, artistic and environmental centre that have inspired many renowned writers and poets, and which many famous painters have immortalised in their paintings. There are several traces evoking a peaceful past atmospheres in Dolo, a pretty town in the middle of the Riviera, expression of the magnificence of the Serenissima Republic of Venice. least four months. The acid undertone of Durella is reduced by the high concentration of sugar in this wine which assumes unmistakable accents.

Wine Roads in Italy

food and wine,

follow us