Bistrot de Venise
Bistrot de Venise
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Restaurant in Venice Italy
Bistrot De Venise - tra migliori ristoranti veneziani
Bistrot De Venise - tra migliori ristoranti veneziani

Top restaurant in Venice Italy
Our Menu

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.

Raw fish

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

Appetizers

Winter Garden (vegan) 24,00 Pumpkin cream with cinnamon and rosemary, 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

Appetizers

Creamed cod 28,00 Creamed codfish and polenta taragna chips with“inchiò” sauce (anchovy)

Scallops 34,00 Seared scallops, smoked cauliflower cream, hibiscus powder, buckwheat and tapioca chips

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

“Special” White Truffle

Beef tartare and White Truffle 50,00 Beef tartare, egg cooked at low temperature, marjoram oil, dried yolk and white truffle (5 gr.)

Tagliolini and White Truffle 60,00 Homemade bronze-drawn tagliolino 30 egg yolks,alpine butter and white truffle (5 gr.)

Beef fillet with White Truffle 90,00 Beef fillet, truffle potato waffle, “sauté” wild broccoli, Amarone wine gel and demi-glace, white truffle (5 gr.)

10% surcharge: bread, cover charge, complimentaries & service

First Courses

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

“Frisensal” Pasta and Goose - Jewish Venetian Cuisine 16th century 28,00 Homemade pasta with goose ragout, pine nuts, raisins and sage

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

Main Courses

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 Low-temperature cooked umbrine fish fillet, mosaic of braised leek and nori seaweed, lemongrass sauce, kombu-marinated red onion, Keta salmon caviar

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 46,00 Beef fillet, truffle potato waffle, “sauté” wild broccoli, Amarone wine gel and demi-glace

10% surcharge: bread, cover charge, complimentaries & service

Dulcis in Fundo

DESSERT STORICI VENEZIANI

Torta “Biancha Reale” 15,00 Revised recipe by Bartolomeo Scappi, active in Venice and Papal Chef in the 16th century. Ginger cheesecake rose with a lemon cream center on an almond shortbread base, raspberry soil, rose sorbet and rose water

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 15,00 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

Menu Bistrot De Venise

Tasting menu

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

  • or -

“Lengua salmistrada” Revised receipe taken from “La cucina del Goldoni” 18th century. Cured beef tonge, Venetian “mostarda” and green parsley sauce

  • or -

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

  • or -

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

  • or -

“Frisensal” Pasta and Goose Jewish Venetian Cuisine 16th century Homemade pasta with goose ragout, pine nuts, raisins and sage

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”

  • or -

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

  • or -

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

  • or -

Torta “Biancha Reale” Revised recipe by Bartolomeo Scappi, active in Venice and Papal Chef in the 16th century. Ginger cheesecake rose with a lemon cream center on an almond shortbread base, raspberry soil, rose sorbet and rose water.

  • 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 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

Book a table
Download complete menu Menu (PDF)