Our Menu

The Venetian cuisine from its origins to today
4 courses of your choice

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Appetizers

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

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First Courses

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

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Main Courses

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

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Dessert

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

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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.

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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

Chef Stefano Novello & Chef Andrea Cecchetto

“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 €