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.
only available for lunch
no further promotions are applied to this menu
Appetizer
DOP Balrotti buffalo mozzarella with basil-scented semi-dried San Marzano tomatoes € 18,00
or
Veal silverside with homemade tuna cream, fruit and caper leaves € 22,00
or
Prawns in “Saor” sweet & sour with spiced onions, sultanas and almond milk. Historic Venetian Cuisine € 28,00
or
Creamed codfish and polenta taragna chips with “inchiò” sauce (anchovy) €28,00
First dishes
Confit tomato mezzemaniche pasta, tuna cream, capers and lemon € 22,00
or
Beetroot & balsamic vinegar homemade pasta, carrots cream, crunchy buckwheat and ginger essence (vegan dish) € 26,00
or
Handmade lasagnetta gratin with beef ragout, bechamel foam and parmesan crumble € 28,00
or
Homemade bronze-drawn spaghettoni with cuttlefish in black sauce “alla Veneziana” and saffron cuttlefish roe. Classic Venetian Cuisine € 28,00
or
“Bigoli in salsa”. Homemade bronze-drawn spaghettoni, onion sauce with butter and anchovy cream, parsley emulsion and homemade bread crumble. Venetian poor cuisine of 18th century Jewish tradition € 28,00
Dessert
Honey panna cotta with lavender ice cream € 15,00
or
Tiramisù by Bistrot de Venise. Revised version of our world-wide famous Tiramisù trevigiano € 15,00
or
Orange and star anise crème brulée with orange jam and rosemary ice-cream. Historic Venetian Cuisine € 15,00
or
“Sambugado”. Short-pastry basket with elder blossoms cream, vanilla and pineapple, elder blossoms gel and pineapple sorbet. Recipe taken from “Libro per Cuocho”, by an anonymous Venetian, 14th century € 15,00
10% surcharge: bread, cover charge, complimentaries & service
Raw fish & Crustaceans IQF 60,00 Crustacean & Raw fish composition, according to season and fish-market availability
Raw scampi IQF “Porcupine” - 5 pieces 60.00 size 10/15 kg
Oysters Concava Speciale Gillardeau
8,00/each
taille 2, Charente-Maritime - France
“Carabineros” Shrimp IQF 50,00/each Galizia raw shrimp - 1° category
Caviar Asetra (Acipenser Gueldenstaedtti) 10 gr. 50,00
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
10% surcharge: bread, cover charge, complimentaries & service
Spring Garden (vegan) 24,00
Beetroot hummus, crunchy seasonal vegetables, flax and tapioca chips
Beef tonge “salmistrada” - Historc Venetian Cuisine 26,00 Revised receipe taken from “La cucina del Goldoni” 18th century. Beef tongue, Venetian “mostarda” and green parsley sauce
Prawns in “Saor” - Historc Venetian Cuisine 28,00 Revised recipe of the classic venetian saor of Cuocho anonimo Veneziano 14th century Sweet & Sour prawns with spiced onions, sultanas and almond milk
10% surcharge: bread, cover charge, complimentaries & service
Creamed cod 28,00 Creamed codfish and polenta taragna chips with“inchiò” sauce (anchovy)
Scallops 34,00 Seared scallops, Jerusalem artichoke puree, hibiscus oat and turmeric foam, apple, dill and crunchy buckwheat
Marinated Sturgeon - Historic Venetian Cuisine 34,00 Recipe revisited from “Opera dell’arte di cucinare” by Bartolomeo Scappi 16th century. Sturgeon marinated in “vin cocto” (mulled wine), vegetables “in carpione “ (soused) and ancient mustard
10% surcharge: bread, cover charge, complimentaries & service
Beetroot "conchiglie" (vegan) 26,00
Beetroot & balsamic vinegar homemade pasta, carrots cream, pine nut milk, crunchy buckwheat and ginger essence
Spaghetti with “Sepe in tecia” – Classic Venetian Cuisine 19th century 28,00 Bronze drawn durum wheat spaghetti with cuttlefish in black sauce and saffron cuttlefish roe
Lasagnetta with beef ragout 28,00 Handmade lasagnetta gratin with beef ragout, bechamel foam and parmesan crumble
“Bigoli in salsa” - Venetian poor cuisine of 18th century Jewish tradition 28,00 Homemade bronze-drawn spaghettoni, onion sauce with butter and anchovy cream, parsley emulsion and homemade bread crumble
Raffioli de herbe…vantazati - Historic Venetian Cuisine 14th century 32,00 Handmade ravioli stuffed with fermented ricotta cheese & herbs, saffron sauce, caramelized and spiced almonds
Linguine alla ‘’Buzara’’ 34,00 Dalmato-Veneta old fashioned recipe, Durum wheat pasta “Benedetto Cavalieri” with scampi, San Marzano tomato and scampi coulis, tomato flakes, chilli pepper oil
“Raw-Cooked” Risotto 36,00 Fennel flavored risotto with “cooked-raw” shellfish, dill essence, licorice and star anise powder. Specialty of Bistrot de Venise, 1st place at the 8th National Enogastronomic Competition “Ristotto del Sommelier” - Isola della Scala (VR)
10% surcharge: bread, cover charge, complimentaries & service
Tempeh Gourmet (vegano) 28,00
Tempeh, vegan jus and onion petals
Calf’s liver alla “Veneziana” - Historic Venetian Cuisine 19th century 28,00 Calf’s liver, onions, mountain butter and polenta di Storo
Baked Eel in “Ara” - Historic Venetian Cuisine 16th century 34,00 Smoked eel, with scent of laurel and polenta di Storo
Duck breast in “Pevarada” sauce - Historic Venetian Cuisine 16th century 34,00 Duck breast, “Pevarada” sauce, apple, grape, onion and mustard chutney(Bartolomeo Scappi)
Umbrine 36,00 Umbrine fish fillet cooked at low temperature, leek, lemongrass sauce, salmon roe and green asparagus
Lamb - Historic Venetian Cuisine 14th century 42,00 Orange and rosemary flavoured lamb with its spiced jus, warm pumpkin carpaccio, candied orange zest and cumin
Beef fillet 44,00 Beef fillet, Port sauce, smoked celeriac cream,edamame and yellow courgette
10% surcharge: bread, cover charge, complimentaries & service
DESSERT STORICI VENEZIANI
Sambugado...zoè lacte con fior de sambuco 15,00 Short-pastry basket with elder blossoms cream, vanilla and pineapple, elder blossoms gel and pineapple sorbet. Revised recipe taken from “Libro per Cuocho”, by an Anonymous Venetian, 14th century
Tiramisù del 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
Crema Rosada 15,00 Orange and star anise crème brulée with orange jam rosemary ice-cream. Revised recipe taken from the piece “Pistori e Scaleteri - La Cucina Veneziana” by Giuseppe Maffioli
DESSERT MODERNI
Lingotto estivo 15,00 “Summer” bergamot ingot with milk chocolate frosting, vanilla cream, lime gel, candied lime, puffed rice crunch, bergamot sorbet
Ape Maya 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, red berries and lemon balm sphere, coconut crumble, strawberry crisp, strawberry and mint sorbet
Tarte Tatin de Venise 15,00 Caramelized apple tart, butter puff pastry, vanilla crème fraîche and Amaretto biscuits grain
10% surcharge: bread, cover charge, complimentaries & service
Tartare 32,00
Tuna tartare, avocado and lime cream, “sun-dried” San Marzano tomato, Taggiasca olive powder, basil caviar and crispy flax chips
Wine recommendation: Rose Di Cialla - Ronchi Cialla 7,50/glass
Tuna tagliolini 32,00 Homemade tagliolini, green asparagus cream, crunchy courgettes, tuna tartare with soy sauce, tuna bottarga
Wine recommendation: Cialla Bianco - Ronchi Cialla 12,00/glass
Tataki 42,00 Tuna tataki, fennel and star anise cream, toasted pumpkin seed crumble, salty ice cream
Wine recommendation: Lago Caldaro Scelto Classico Bischofsleiten - Castel Sallegg 8,00/glass
10% surcharge: bread, cover charge, complimentaries & service
The Venetian cuisine from its origins to today
welcome starter and 4 courses of your choice
10% surcharge: bread, cover charge, complimentaries & service
Available until 2pm (at lunch) and 10pm (at dinner)
Appetizers
Prawns in “Saor” sweet & sour
“Cisame de Pesse”, old fashioned recipe of the classic venetian saor of Cuocho anonimo Veneziano XIV° sec. Sweet & Sour prawns with spiced onions, sultanas and pine nut milk
“Lengua salmistrada” Revised receipe taken from “La cucina del Goldoni” 18th century. Cured beef tonge, Venetian “mostarda” and green parsley sauce
Marinated Sturgeon Recipe revisited from “Opera dell’arte di cucinare” by Bartolomeo Scappi XVI century Sturgeon marinated in “vin cocto” (mulled wine), vegetables “in carpione “ (soused) and ancient mustard
First Courses
Linguine alla ‘’Buzara’’
Dalmato-Veneta old fashioned recipe Durum wheat pasta “Benedetto Cavalieri” with scampi, San Marzano tomato and scampi coulis, tomato flakes, chilli pepper oil
Raffioli de herbe Raffioli de herbe ...vantazati -Anonymous Venetian Cookman, 14th century Handmade ravioli stuffed with fermented ricotta cheese & herbs, saffron sauce, caramelized and spiced almonds
“Bigoli in salsa” Venetian poor cuisine of 18th century Jewish tradition Homemade bronze-drawn spaghettoni, onion sauce with butter and anchovy cream,parsley emulsion and homemade bread crumble
Main Courses
Baked Eel in “Ara”
Traditional 15th 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”
Duck brest in Pevarada sauce Reinterpretation of ancient Venetian sauce Honey lacquered Duck breast, lemon “Pevarada Sauce”, sweet and sour compote of apple, grapes and red onion by Bartolomeo Scappi, 16th century
Lamb Historic Venetian Cuisine 14th centuryOrange and rosemary flavoured lamb with its spiced jus, warm pumpkin carpaccio, candied orange zest and cumin
Dessert
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
“Sambugado” “...zoè lacte con fior de sambuco” Revised recipe taken from “Libro per Cuocho”, by an Anonymous Venetian, 14th century Short-pastry basket with elder blossoms cream, vanilla and pineapple, elder blossoms gel and pineapple sorbet.
Traditional “Crema Rosada” Recipe taken from the piece “Pistori e Scaleteri - La Cucina Veneziana” by Giuseppe Maffioli. Orange and star anise crème brulée with orange jam and rosemary ice-cream
Tasting Menu - 4 courses of your choice 110,00 per person Wine Pairing 4 glasses 45,00
Wine pairing with wines from the North-East of Italy suggested by our Sommeliers in combination with the chosen dish
10% surcharge: bread, cover charge, complimentaries & service
By Chef Stefano Novello
7 courses 180,00 per person
The menu is available only for the entire table until 13:15 at lunch and 21:30 at dinner
One glass of sparkling Metodo Classico “Champenoise”
Entrée "Special"
1st tasting appetizer
2nd tasting appetizer
1st tasting first course
2nd tasting first course
Tasting main course
Predessert
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 glasses - 100,00
10% surcharge: bread, cover charge, complimentaries & service