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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.
Roher Fisch
Prized Oysters from Marennes - France € 4,00 each one
Raw Scallop IQF North Atlantic Coast € 4,00 each one
Red Shrimp IQF - “Platinum” 1st Cat - Sicily € 7,00 each one
Raw Scarlet Prawn IQF - Big size - Galizia-Spain € 20,00 each one
Caviar Asetra 10 gr € 40,00 - One of the most refined caviar for its sophisticated taste and distinctive nutty aroma, with
medium-large 2.7-3.0 mm crunchy grain, brown and gold in color. Served with salted French butter and blinis
Gedeck und Steuer 12%
Appetizers
Tuna Carpaccio € 20,00
Mediterranean Tuna carpaccio with pink grape fruit dressing
Prawns in “Saor” sweet&sour € 16,00
Old fashioned recipe of Cuocho anonimo Veneziano.
Prawns with onion, vinegar, sultanas almonds, pinenuts & spices
Raw Beef Carpaccio € 16,00
Raw beef carpaccio, Asiago cheese foam, durum wheat crispy chips and oregano oil
Cod € 16,00
Seasoned top cod salad with anchovis, caper fruits and percil sauce.
Popular tradition recipe dating back to the 19th century
Tax & Cover charge 12%
First Courses
Linguine alla “Buzara” € 22,00
Durum wheat pasta with scampi, cherry tomatoes, garlic and chilli pepper.
Dalmato-Veneta old fashioned recipe.
Spaghetti with “Sepe in Tecia” € 16,00
Spaghetti with cuttlefish in black sauce, still very popular;
for over a century, a classic dish of the venetian cuisine
“Raw-Cooked” Risotto € 28,00
“Cooked-raw” shellfish risotto scented with liquorice and star anise,
Specialty of Bistrot de Venise
Tax & Cover charge 12%
Main Courses
Duck brest in “Pevarada” sauce € 24,00
Duck breast in “Sauce Pevarada” with apple and red onion chutney.
Revised Venetian recipe (Bartolomeo Scappi, 16th century)
Umbrine fish fillet € 24,00
Umbrine fish fillet on a Jerusalem artichoke cream with shredded field mushrooms,
caramelized cinnamon hazelnuts and rosemary oil
Rubia Gallega beef fillet € 40,00
“Dry aged” fillet of Rubia Gallega beef with glazed carrot, black trumpets,
Ponzu sauce and herb
Tax & Cover charge 12%
Dessert
Panna Cotta Gourmet € 12,00
Winter version of the classic italian panna cotta with Williams pear gel,
hazelnut biscuit crumble, dark chocolate flakes and candied orange zest
White Royal Cake € 12,00
White Royal Cake with ricotta cheese, ginger heart, rose ice cream.
Revised recipe by Bartolomeo Scappi 16th century
Banana Ice Cream € 8,00
Banana ice cream with hazelnut biscuit crumble and liquorice powder
Tax & Cover charge 12%
