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 Prawns in Saor. Sweet and sour prawns, onion, sweet spices, sultanas and pine nut milk. Historical Venetian cuisine € 26,00
or
DOP Balrotti buffalo mozzarella with "sunny" baked San Marzano tomatoes flavored with basil € 18,00
or
Demi-cuit veal with homemade tuna cream, fruit and caper leaves € 20,00
First dishes
Spaghettoni "maison" drawn through bronze with cuttlefish in "Nero" Venetian style and cuttlefish milk with saffron. Classic Venetian cuisine € 26,00
or
“Maison” ravioli filled with fermented ricotta and herbs, with saffron sauce. Historical Venetian cuisine € 28,00
or
Home made egg tagliatelle with seared fresh tuna, confit cherry tomatoes and lemon € 22,00
Dessert
Honey panna cotta with lavender ice cream € 15,00
or
Tiramisù from the Bistrot de Venise. Reinterpretation of the famous Tiramisu from Treviso € 15,00
or
Crème brulée with orange and star anise with Calabrian orange marmalade and rosemary ice cream. Historical Venetian cuisine € 15,00
10% surcharge: bread, cover charge, complimentaries & service
Oysters Speciale Gauloise Taeron € 7,00/each taille 2, Normandie, Utah-Beach - France
Oysters Concava Speciale Gillardeau € 8,00/each taille 2, Charente-Maritime - France
“Carabineros” Shrimp IQF € 45,00/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
10% surcharge: bread, cover charge, complimentaries & service
Prawns in “Saor” - Historc Venetian Cuisine € 26,00 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 € 32,00 Sturgeon marinated in “vin cocto” (mulled wine), vegetables “in carpione “ (soused) and ancient mustard
Beef tonge “salmistrada” - Historc Venetian Cuisine € 24,00 Crustacean & Raw fish composition, according to season and fish-market availability
10% surcharge: bread, cover charge, complimentaries & service
Raw fish & Crustaceans IQF € 50,00 Crustacean & Raw Þsh composition, according to season and fish-market availability
“Vegetable garden” appetizer (vegan) € 20,00
Marinated seasonal vegetables, green apple, celery and coriander mousse, crunchy amaranth
Scallops € 30,00 Cocoa butter seared scallops, lemon scented creme fraiche, tomato confit, basil sauce and crunchy waffle
10% surcharge: bread, cover charge, complimentaries & service
Beetroot “Conchiglie” (vegan) € 26,00
Beetroot & balsamic vinegar homemade pasta-shells, carrots cream, pine nut milk, crunchy buckwheat and ginger essence
Spaghettoni with “Sepe in Tecia” € 26,00 Homemade bronze-drawn spaghettoni with cuttleÞsh in black sauce and saffron cuttlefish roe
Lasagnetta with courtyard ragout € 26,00 Handmade lasagnetta gratin with courtyard ragout and “caciotta veneta” cheese foam
Raffioli de Herbe € 28,00 Handmade ravioli stuffed with fermented ricotta cheese & herbs, saffron sauce, caramelized and spiced almonds
Linguine alla ‘’Buzara’’ € 32,00 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 “Risotto del Sommelier” - Isola della Scala (VR)
10% surcharge: bread, cover charge, complimentaries & service
Tempeh Gourmet (vegan) € 26,00
Tempeh, vegan jus 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, deconstructed gazpacho and black olive powder
Lamb € 42,00 Lamb, smoked aubergine caviar, Greek yoghurt sauce with mint and lime, seared perlina aubergine
Beef fillet € 42,00 Beef fillet with jus and wild mushroom variation
Black cod € 42,00 Black cod marinated in miso sauce “Venetian style”,pak-choi and beurre-blanc
10% surcharge: bread, cover charge, complimentaries & service
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. Cheescake, “pan del Doge” (walnut, raisin, pine nuts and candied ginger cookie) milk and rose petals crisp, 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 Calabrian orange jam and rosemary ice-cream.
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
10% surcharge: bread, cover charge, complimentaries & service
The Venetian cuisine from its origins to today
welcome starter and 4 courses of your choice
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.Warm 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
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
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
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
Torta “Biancha Reale” Revised recipe by Bartolomeo Scappi 16th century Cheescake, “pan del Doge” (walnut, raisin, pine nuts and candied ginger cookie), milk and rose petals crisp, rose ice-cream
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 € 98,00 per person Wine Pairing 4 glasses € 40,00
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 160,00 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 glasses - 100,00
10% surcharge: bread, cover charge, complimentaries & service