Traditional Venetian cuisine, revisiting dishes by an anonymous Venetian chef, Bartolomeo Sacchi aka il Platina, Bartolomeo Scappi and others (14th to 18th centuries).
A gastronomic journey back in time to the ancient aromas and flavours of the Serenissima: sweet and sour, wonderful spices, rice, salt cod.
Classic & Modern Venetian cuisine: fish from the sea or the lagoon, with revisited traditional dishes of popular feasts.
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 (Acipenser Gueldenstaedtti)
10 gr. 50,00
30 gr. 150,00
One of the most refined 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
Tax, cover charge & complementary 10%
Prawns in “Saor” - Historc Venetian Cuisine € 24,00 Sweet & Sour prawns with spiced onions, sultanas and pine nut milk
Cod € 28,00 Cod, charcoal oil, sprouts chimichurri and vegetable seasonal leaves
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)
Tax, cover charge & complementary 10%
Raw fish & Crustaceans IQF € 50,00 Crustacean & Raw Þsh composition, according to season and fish-market availability
Jerusalem artichokes and hazelnuts (vegan) € 20,00 Jerusalem artichoke, toasted hazelnuts, oregano and marjoram
Scallops € 28,00 Seared scallops, Chioggia turnip, creme fraiche and buckwheat
Tax, cover charge & complementary 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
Tax, cover charge & complementary 10%
Tempeh Gourmet (vegan) € 26,00 Tempeh with mixed roots sauce and onion petals
Calf’s Liver “alla Veneziana” - Historic Venetian Cuisine € 28,00 Calf’s liver, onions, mountain butter and polenta di Storo
Baked Eel in “Ara” - Historic Venetian Cuisine € 32,00 Smoked eel, with scent of laurel and polenta di Storo
Duck brest in “Pevarada” sauce - Historic Venetian Cuisine € 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
Tax, cover charge & complementary 10%
VENETIAN HISTORICAL DESSERTS
Tiramisù by Bistrot de Venise - € 15,00 Revised version of our world-wide famous Tiramisù trevigiano. Mascarpone flower sandblasted with 70% dark chocolate, cocoa pastry, savoyard biscuit sponge and coffee sauce
White Royal Cake - € 15,00 Revised recipe by Bartolomeo Scappi 16th century. Rose cheescake, “pan del Doge” (walnut, raisin, pine nuts and candied ginger cookie) and rose ice cream.
Traditional "Crema Rosada" - € 15,00 Revised recipe taken from the piece “Pistori e Scaleteri - La Cucina Veneziana” by Giuseppe Maffioli. Orange and star anise crème brulée with rosemay crème fraîche.
MODERN DESSERTS
Chocolate and passion fruit € 15,00 Soft chocolate ingot with passion fruit creamy heart, soft coconut sponge, passion fruit sorbet and gel, cocoa wafer
Maya the Bee € 15,00 Honey panna cotta, lemon curd, lavender honey gel, rice crumble, lemon and lavender ice cream, crunchy honey waffle. Specialty of Bistrot de Venise
Vegan Sweet € 15,00 Coconut mousse, berry and lemon balm sphere, coconut crumble, strawberry crisp, strawberry and mint sorbet
Tax, cover charge & complementary 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
- or -
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
- or -
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
- or -
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
- or -
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”
- or -
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.
Rose cheescake, "pan del Doge" (walnut, raisin, pine nuts and candied ginger cookie) and rose ice cream
- or -
Traditional “Crema Rosada” Recipe taken from the piece “Pistori e Scaleteri - La Cucina Veneziana” by Giuseppe Maffioli.
Orange and star anise crème brulée with rosemay crème fraîche.
- or -
Tiramisù by Bistrot de Venise Revised version of our world-wide famous Tiramisù trevigiano.
Mascarpone flower sandblasted with 70% dark chocolate, cocoa pastry, savoyard biscuit sponge and coffee sauce
Wine Pairing 4 glasses € 40,00 - Historical wines from ancient native vines suggested by our Sommeliers in combination with the chosen dish
Tax, cover charge & complementary 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 €
Tax, cover charge & complementary 10%