Die historische venezianische Küche mit Rezepten in der Neuinterpretation vom anonymen venezianischen Koch, von Bartolomeo Sacchi, Platina genannt, Bartolomeo Scappi und anderen (vom 14. bis zum 17.Jahrhundert).
Eine gastronomische Reise zurück in die Zeit, mit den alten Gerüchen und Aromen der Serenissima, Süßsauer...die kostbaren Gewürze...der Reis...der Stockfisch.
Die klassische & moderne venezianische Küche, der Fisch und die Krustentiere aus dem Meer und der Lagune mit Neuinterpretationen der Gerichte der traditionellen Volksfeste.
Oysters Speciale Pascal Hamel € 7,00/each taille 2, Normandie, Utah-Beach - France
Oysters Concava Speciale Gillardeau € 7,00/each taille 2, Charente-Maritime - France
“Carabineros” Shrimp IQF € 40,00/each Galizia raw shrimp - 1° category
Caviar Asetra 10 gr. € 50,00 (Acipenser Gueldenstaedtti) One of the most reÞned caviar for its sophisticated taste with a distinctive nutty aroma, and for the medium-large 2.7-3.0 mm crunchy grain, brown and gold in color, with amber shades. Served with salted French butter and blinis
Gedeck und Steuer 10%
Prawns in “Saor” - Historc Venetian Cuisine € 24,00 Sweet & Sour prawns with spiced onions, sultanas and pine nut milk
Cod € 28,00 Cod cooked in oil, roman chicory “puntarelle” and “colatura di alici” anchovy
Marinated Sturgeon - Historic Venetian Cuisine€ 28,00 Sturgeon marinated with yeast, soused celeriac and beetroot, buttermilk and olive oil
Rabbit ham and Black Truffle € 32,00 Boneless rabbit ham, quince and black trufße (Tuber Melanosporum)
Gedeck und Steuer 10%
Raw fish & Crustaceans IQF € 50,00 Crustacean & Raw Þsh composition, according to season and fish-market availability
Leek, pomegranate and hazelnuts (vegan) € 20,00 Grilled leek, pomegranate salad and toasted hazelnuts
Scallops € 28,00 Scallops on ginger, dill and carrot purée, Bis-Riyaki sauce and crunchy amaranth
Gedeck und Steuer 10%
Gourmet Egg and White Truffle € 60,00 Low temperature cooked egg, potato parmentier, long pepper oil and white truffle (5 gr.)
Tagliolini and White Truffle € 80,00 Homemade bronze-drawn tagliolino 30 egg yolks, alpine butter with yeast and white trufße (5 gr.)
Dry-aged beef fillet with White Trulle € 100,00 Dry-aged beef fillet “Vacca Vecchia” with wild mushrooms, Porto and white truffle (5 gr.)
Gedeck und Steuer 10%
“Conchiglie” with pumpkin and radicchio (vegan) € 26,00 Beetroot & balsamic vinegar homemade pasta-shells, with pumpkin, radicchio and salted pine nuts
Spaghettoni with “Sepe in Tecia” € 26,00Homemade bronze-drawn spaghettoni with cuttleÞsh in black sauce and saffron cuttlefish roe
Lasagnetta with courtyard ragout € 26,00Handmade lasagnetta gratin with courtyard ragout and “caciotta veneta” cheese foam
Raffioli de Herbe € 28,00Handmade ravioli stuffed with cheese & herbs, smoked ricotta, saffron sauce and almonds
Minestra de fondi de “Carcioffi” € 28,00 Artichoke bottom soup (minestra), smoked duck julienne and Robiola di Rocca Verano cheese
Maccheroncini with “Canoce”, salicornia and marrow € 28,00 Bronze-drawn maccheroncini with mantis shrimp and salicornia, creamed with pepper long marrow, crispy buckwheat
“Raw-Cooked” Orzotto € 32,00Orzotto ßavored with fennel, bisque and cooked & raw shellfish
Gedeck und Steuer 10%
Tempeh Gourmet (vegan) € 26,00 Tempeh with mixed roots sauce and onion petals
Calf’s Liver “alla Veneziana” € 28,00 Calf’s liver, onions, mountain butter and polenta di Storo
Baked Eel in “Ara” € 32,00 Smoked eel, with scent of laurel and polenta di Storo
Duck brest in “Pevarada” sauce € 32,00 Duck breast, “Pevarada” sauce, apple, grape, onion and mustard (Bartolomeo Scappi)
Umbrine € 32,00 Umbrine fish, escarole cream, seaweed and dashi leaf.
Lamb € 36,00 Lamb, artichoke, cocoa and hazelnuts
Dry-aged beef fillet - Vacca Vecchia € 42,00 Dry-aged beef Þllet with wild mushrooms and Porto
Black cod € 42,00 Black cod marinated in miso sauce “Venetian style”, brassica napus, pak-choi and beurre-blanc
Gedeck und Steuer 10%
VENEZIANISCHE HISTORISCHE DESSERTS
Tiramisù von Bistrot de Venise € 15,00 Neuinterpretation des weltberühmten Tiramisu aus Treviso im Veneto Mit Schokolade überzogene Mascarpone-Sahnecreme, hausgemachter Löffelbiskuit, Kaffeesauce und Marsala-Eis
“Torta Bianca Reale” € 15,00 Koch bartolomeo Scappi, 16. Jhr. “Weiße Königstorte”, Ricotta-Käse und Sauerrahm mit Ingwerherz und Roseneis
Traditionelle “Crema Rosada” € 15,00 Rezept entnommen aus “Pistori e Scaleteri - La Cucina Veneziana” von Giuseppe Maffioli. Traditionelle gebrannte Orangencreme mit Rosmarin Sorbet
MODERNE DESSERTS
Schokolade und Maracuja € 15,00 Weicher Schokoladenriegel mit cremigem Maracujaherz, weicher Kokosbiskuit, Maracujasorbet und -gel, Kakaowaffel
Biene Maya € 15,00 Panna Cotta mit Honig, Lemon-Curd, Lavendel-Honig-Gel, Reis-Crumble, Zitronen-Lavendel-Eis, knusprige Honigwaffel. Spezialität von Bistrot de Venise
Vegan Sweet € 15,00 Kokosmousse, Kugel aus Beeren und Melisse, Kokos-Crumble, Erdbeer-Crisp, Erdbeer-Minz-Sorbet
Gedeck und Steuer 10%
Prawns in “Saor” “Cisame de Pesse”, revised recipe of the classic venetian saor of Cuocho anonimo Veneziano 14th century.
Sweet & Sour prawns with spiced onions, sultanas and pine nut milk
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Marinated Sturgeon Recipe revisited from “Opera dell’arte di cucinare” by Bartolomeo Scappi 16th century.
Sturgeon marinated with yeast, soused celeriac and beetroot, buttermilk and olive oil
Raffioli de herbe Raffioli de herbe ...vantazati - Anonymous Venetian Cookman, 14th century.
Handmade ravioli stuffed with cheese & herbs, smoked ricotta, saffron sauce and almonds
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Spaghetti with “Sepe in Tecia” For over a century, a great classic dish of the Venetian cuisine.
Homemade bronze-drawn spaghettoni with cuttlefish in black sauce and saffron cuttlefish roe
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Minestra “de fondi de Carcioffi” Revised receipe by Giulio Cesare Tirelli, 17th century. Artichoke bottom soup (minestra), smoked duck julienne and robiola di Rocca Verano cheese
Calf’s Liver alla Veneziana For over 150 years a great classic dish of Venetian cuisine.
Calf’s liver, onions, mountain butter and polenta di Storo
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Baked Eel in “Ara” Traditional 16th century dish. Smoked eel, with scent of laurel and polenta di Storo.
In the past the eels were roasted outside the mouth of Murano ovens “ARE”
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Duck brest in Pevarada sauce Reinterpretation of an ancient Venetian sauce, Bartolomeo Scappi 16th century.
Duck breast, “Pevarada” sauce, apple, grape, onion and mustard
Torta “Biancha Reale” Revised recipe by Bartolomeo Scappi 16th century.
Old-fashioned cake with ricotta cheese, ginger heart and rose ice cream
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Traditional “Crema Rosada” Recipe taken from the piece “Pistori e Scaleteri - La Cucina Veneziana” by Giuseppe Maffioli.
Orange crème brulée with rosemary ice-cream
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Tiramisù by Bistrot de Venise Revised version of our world-wide famous Tiramisù trevigiano.
Chocolate sandblasted mascarpone cream ßower, homemade savoyard, coffee sauce and marsala jelly
Wine Pairing 4 glasses € 40,00 - Historical wines from ancient native vines suggested by our Sommeliers in combination with the chosen dish
Gedeck und Steuer 10%
“Chefs fantasy” 7 courses € 150,00 per person
The menu is available only for the entire table
One glass of sparkling Metodo Classico “Champenoise”
“cichetti” selection
1st tasting appetizer
2nd tasting appetizer
1st tasting first course
2nd tasting first course
Tasting main course
Dessert
A constantly evolving menu!
A skilful combination of seasonal raw materials and refined products of the highest quality, innovative dishes, with respect for traditions.
Let our Chefs show you this journey of flavors and emotions
Wine Pairing - Pairing with a fine selection of Italian Premium wines proposed by our Sommeliers
6 calici - € 100,00 €
Gedeck und Steuer 10%