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
or
Creamed codfish and polenta taragna with “inchiò” sauce (anchovy) €28,00
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
Our “Pasta e Fagioli” (pasta & beans) € 20,00
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 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 almond milk
Creamed Cod € 28,00 Creamed codfish and polenta taragna with“inchiò” sauce (anchovy)
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 € 26,00 Langue de boeuf tiède, moutarde “à la Venitienne” et sauce verte. Plat tiré de La cucina del Goldoni” XVIIIe siècle.
10% surcharge: bread, cover charge, complimentaries & service
Raw fish & Crustaceans IQF € 50,00 Crustacean & Raw Þsh composition, according to season and fish-market availability
“Winter garden" (vegan) € 22,00
Sautéed seasonal vegetables, pumpkin foam, crunchy amaranth
Scallops € 32,00
Seared scallops, smoked cauliß ower cream,
hibiscus powder,buckwheat and tapioca chips
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
Spaghetti with “Sepe in Tecia” € 26,00 Bronze drawn durum wheat spaghetti with cuttlefish in black sauce and saffron cuttlefish roe
Lasagnetta with beef ragout € 26,00 Handmade lasagnetta gratin with courtyard ragout and bechamel foam
Raffioli de Herbe € 28,00 Handmade ravioli stuffed with fermented ricotta cheese & herbs, saffron sauce, caramelized and spiced almonds
“Frisensal” Pasta & Goose - Jewish Ghetto-Venetian Cuisine 16th-century 28,00 Homemade pasta with roast goose sauce, pinenuts, raisins and sage
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 fillet cooked at low temperature, leek, anchovy gel, lemongrass sauce, salmon roe, lemon balm
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
Black cod € 42,00 Black cod marinated in miso sauce “Venetian style”,pak-choi and beurre-blanc
Beef fillet in Amarone wine sauce € 48,00 Beef fillet in Amarone wine sauce (Az. Agr. Le Bignele) and its jus, trufle e flavored Duchess potatoes
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
Rapa armata and chocolate € 15,00 Sheep ricotta cream, glazed and crunchy turnip, chocolate “de culo” (spiced chocolate and hazelnut sauce - Carlo Goldoni 18th century).Recipe taken from “Libro per Cuocho”, by an anonymous Venetian, 14th century
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
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
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
“Frisensal” Pasta and Goose ” Jewish Venetian Cuisine 16th centuryHomemade 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”
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
"Rapa armata" with chocolate Sheep ricotta cream, glazed and crunchy turnip, chocolate “de culo”(spiced chocolate and hazelnut sauce - Carlo Goldoni 18th century) and chopped toasted hazelnuts. Recipe taken from “Libro per Cuocho”, by an anonymous Venetian, 14th century
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 € 100,00 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 170,00 per person
The menu is available only for the entire table
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
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