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Food

Historical Venetian Cuisine with fresh takes on recipes by Anonymous Venetian Chefs, Bartolomeo Sacchi (also known as Platina), Bartolomeo Scappi and others (from the 14th to the 18th century). A gastronomic journey into the past, with ancient aromas and flavours from the Republic of Venice: sweet and sour… precious spices… rice… and stockfish.

Classic & Modern Venetian Cuisine, fish and shellfish from the sea and the lagoon, with new twists on the dishes from traditional festivals.

See our Menù

Raw fish

Oysters Poget Speciales € 6,00 each one
Prized Oysters from Marennes - France

Oysters Speciales Gillardeau € 6,00 each one
The queen of concave oysters - Charente-Maritime - France

Tuna Carpaccio € 22,00
Mediterranean Tuna carpaccio with pink grape fruit dressing

Scallop IQF € 6,00 each one
Big size

Scampi IQF € 6,00 each one
North Sea

Red Shrimp IQF € 6,00 each one
Sicilian raw shrimp - Gold cat.

“Carabineros” Shrimp IQF € 26,00 each one
Galizia raw shrimp 1st cat.

Caviar Asetra 10 gr. € 45,00 (Acipenser Gueldenstaedtti)
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 12%

Appetizers

Raw Beef Carpaccio € 20,00
with Asiago cheese foam, durum wheat crispy chips and oregano oil

Scallops € 24,00
Seared scallops with smoked cauliflower cream,
hibiscus powder and crunchy millet

Prawns in “Saor” € 20,00
Prawns sweet&sour, with onion, vinegar, sultanas almonds,
pinenuts & spices. Old fashioned recipe of Cuocho anonimo Veneziano XIV° sec

Cod with anchovis € 18,00
Seasoned cod salad with anchovis, caper fruits powder and percil sauce.
Popular tradition recipe dating back to the 19th century

Gourmet Egg € 24,00
Gourmet egg cooked at low temperature on soft potatoes mousse,
seared prawns and black truffle

Tuna Carpaccio € 22,00
Mediterranean Tuna carpaccio with pink grape fruit dressing

Tax & Cover charge 12%

First Courses

Spaghetti with “Sepe in Tecia” € 20,00
Spaghetti with cuttlefish in black sauce,
a great classic dish of the venetian cuisine Classic Menu

Linguine alla “Buzara” € 28,00
Durum wheat pasta “Benedetto Cavalieri” with scampi, cherry tomatoes,
garlic and chilli pepper. Dalmato-Veneta old fashioned recipe

Raffioli de Herbe…vantazati € 24,00
Handmade ravioli stuffed with
sweet cheese, smoked ricotta cheese, herbs & raw sugar wafer.
Anonymous Venetian Cookman, 14th century

Artichoke bottom soup € 20,00
Giulio Cesare Tirelli Cookman, XVII° sec.
Artichoke bottom soup, goat cheese, smoked thin duck strips

“Raw-Cooked” Risotto €32,00
scented with liquorice and star anise, Specialty of Bistrot de Venise

Tax & Cover charge 12%

Main Courses

Umbrine € 28,00
Umbrine fish fillet with Scamorza cheese cream, “marinara” tomato,
crispy Taggiasca olives and basil oil

Calf’s Liver “alla Veneziana” € 27,00
with stewed onion, olive oil and butter,
served with soft yellow polenta.Great classic of Venetian Cuisine

Duck € 28,00
Duck brest in “Pevarada” sauce, with apple and red onion chutney.
Revised Venetian recipe

Baked Eel in “ARA” € 32,00
Lightly smoked baked eel with bay leaf and black
pepper, Traditional dish dating back to the 15th century

Rubia Gallega beef fillet € 44,00
with zucchini mint cream, salted peanut sauce,
small mix aromatic salad and beef sauce

Tax & Cover charge 12%

Dessert

Tiramisù by Bistrot de Venise € 12,00
Revised version of our world-wide famous Tiramisù trevigiano

Panna Cotta € 12,00
Gourmet version of the classic italian Panna Cotta with
Tahitian Vanilla, seasonal fresh fuit and wild berries

White Royal Cake € 12,00
with ricotta cheese, ginger heart, rose ice cream.
Revised recipe by Bartolomeo Scappi 16th century

Traditional “Crema Rosada” € 12,00
Crème brulée with rosemary ice-cream.
Recipe taken from a comedy of Carlo Goldoni

Soft chocolate ingot € 14,00
with coconut sponge and Raspberry Sorbet

Tax & Cover charge 12%

Classic Menu

Appetizers
Beef Carpaccio
Raw beef carpaccio with Asiago cheese foam,
durum wheat crispy chips and oregano oil.
- or -
Scallops
Seared scallops with smoked cauliflower cream, hibiscus powder
and crunchy millet.

First Courses
Spaghetti with “Sepe in Tecia”
Spaghetti with cuttlefish in black sauce.
For over a century, a great classic dish of the Venetian cuisine
- or -
Linguine alla ‘’Buzara’’
Durum wheat pasta “Benedetto Cavalieri” with scampi, cherry tomatoes,
garlic and chilli pepper.
Dalmato-Veneta old fashioned recipe

Main Courses
Umbrine
Umbrine fish fillet with Scamorza cheese cream, “marinara” tomato,
crispy Taggiasca olives and basil oil
- or -
Calf’s Liver alla Veneziana
Calf’s liver with stewed onion, olive oil and butter,
served with soft yellow polenta
A great classic dish of the Venetian cuisine.

Dessert
Tiramisù by Bistrot de Venise
Revised version of our world-wide famous Tiramisù trevigiano
- or -
Panna Cotta Gourmet
Gourmet version of the Italian Panna Cotta
with Tahitian Vanilla, seasonal fresh fuit and wild berries

Classic Menu - 4 courses of your choice € 74,00 per person

Wine Pairing with classic wines from the North-East of Italy
suggested by our Sommeliers in combination with the chosen dish
4 glasses x 100 ml € 32,00
Tax & Cover charge & Complimentary 12%

Historic Venetian Menu

Appetizers
Prawns in “Saor” sweet & sour
Cisame de Pesse, old fashioned recipe of Cuocho anonimo Veneziano XIV° sec.
Prawns with onion, vinegar, sultanas almonds, pinenuts & spices.
- or -
Cod with anchovis
Seasoned cod salad with anchovis, caper fruits powder and percil sauce.
Popular tradition recipe dating back to the 19th century

First Courses
Raffioli de herbe
Raffioli de herbe ...vantazati - Anonymous Venetian Cookman, 14th century
Handmade ravioli stuffed with sweet cheese, smoked ricotta cheese,
herbs & raw sugar wafer
- or -
Artichoke bottom soup
Giulio Cesare Tirelli 17th century
Artichoke bottom soup, goat cheese, smoked thin duck strips,
white grapes and pistachios.

Main Courses
Duck brest in Pevarada sauce
Lacquered Duck breast in “Sauce Pevarada” with apple and red onion chutney.
Revised Venetian recipe (Bartolomeo Scappi, 16th century)
- or -
Baked Eel in “Ara”
lightly smoked baked eel with bay leaf and black pepper.
The eels were roasted outside the mouth of Murano ovens “ARE”.
Traditional dish dating back to the 15th century.

Dessert
White Royal Cake
Revised recipe by Bartolomeo Scappi 16th century
Old-fashioned cake with ricotta cheese, ginger heart, rose ice cream and
gelée with wild berries.
- or -
Traditional “Crema Rosada”
Crème brulée with rosemary ice-cream.
Recipe taken from a comedy of Carlo Goldoni, great Venetian playwright of the eighteenth century.

Historic menu - 4 courses of your choice
€ 74,00 per person

Wine pairing with ancient local vines of the North-East of Italy
suggested by our Sommeliers in combination with the chosen dish
4 glasses x 100 ml € 32,00

Tax & Cover charge & Complimentary 12%

Tasting Menu “Chef Experience” By Chef Sebastiano Bodi

6 courses Menu “Chef’s fantasy”
€ 120,00 per person

welcome treats
two appetizers
two first courses
main course
pre-dessert
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 Chef show you this journey of flavors and emotions

Wine Pairing
with a careful selection of Italian Wines DOC & DOCG
suggested by our Sommeliers
6 glasses x 100 ml € 70,00

Tax & Cover charge & Complimentary 12%

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