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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 € 5,00 each one
Prized Oysters from Marennes - France

Carpaccio of raw fish of the day € 22,00
Carpaccio of marinated raw fish with pink grape fruit dressing

Scallop IQF € 5,00 each one
Big size

Scampi IQF € 6,00 each one
“Porcupine” - North Sea

Red Shrimp IQF € 8,00 each one
Sicilian raw shrimp - 1st cat.

“Carabineros” Shrimp IQF € 22,00 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%

Classic Menu

Appetizers
Beef Carpaccio
Raw beef carpaccio, 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 fish fillet on a Jerusalem artichoke cream with
shredded field mushrooms, caramelized cinnamon hazelnuts and rosemary oil
- or -
Calf’s Liver alla Veneziana
Selected 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 with the scent of Autumn
Autumn version of the classic italian panna cotta with Williams pear gel, hazelnut biscuit crumble,
dark chocolate flakes and candied orange zest

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 of 100gr € 32,00

Tax & Cover charge & Complimentary 12%

Historic Venetian Menu

To the origins of the Venetian Cuisine

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 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
Soup with artichoke bottom, goat cheese, smoked duck cuttings, 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 of 100gr € 32,00

Tax & Cover charge & Complimentary 12%

“Contaminations” Tasting Menu

By Chef Sebastiano Bodi

- Welcome Starter -

Gourmet Egg
Gourmet egg cooked at low temperature on soft potatoes mousse, seared prawns and refined black truffle
**Reduced portion-Tasting menu
-
Veal Tongue
Slow-cooked crunchy veal tongue, horseradish cream and aromatic herbs oil
**Reduced portion-Tasting menu

Linguine with sardine and “Garum”
Durum wheat pasta “Benedetto Cavalieri” creamed with
French butter and “Garum”, marinated sardine,
fermented chicory gel and burning bread powder
**Reduced portion-Tasting menu
-
Fake Cuttlefish Risotto
Diced cuttlefish creamedwith sour butter,
cuttlefish and its ink sauce, star anise extract and edible flowers
**Reduced portion-Tasting menu

Rubia Gallega beef Fillet
“Dry aged” fillet of Rubia Gallega beef with glazed carrot, black trumpet mushrooms, Ponzu sauce and herbs.
**Reduced portion-Tasting menu

Soft chocolate ingot
Guanaja 70% chocolate ingot, banana ice cream, peanut namelaka and Maldon salt

- Gourmandises -

Menu “Contaminations” - 6 courses
€ 110,00 per person

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

Tax & Cover charge & Complimentary 12%

Menu à la Carte

Appetizers
Raw Beef Carpaccio with Asiago cheese foam, durum wheat crispy chips and oregano oil, Classic Menu € 18,00

Scallops. Seared scallops with smoked cauliflower cream, hibiscus powder and crunchy millet, Classic Menu € 22,00

Prawns in “Saor” sweet&sour, old fashioned recipe of Cuocho anonimo Veneziano XIV° sec., Historic Menu € 18,00

Cod seasoned with anchovis, popular tradition recipe dating back to the 19th century, Historic Menu € 18,00

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

Veal tongue. Slow-cooked crunchy veal tongue, horseradish cream and aromatic herbs oil, Contaminations Menu € 18,00

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

Linguine alla “Buzara”. Durum wheat pasta “Benedetto Cavalieri” with scampi, cherry tomatoes, garlic and chilli pepper. Dalmato-Veneta old fashioned recipe, Classic Menu € 24,00

Raffioli de Herbe…vantazati. Raviolis stuffed with cheese & herbs.
Anonymous Venetian Cookman, 14th century, Historic Menu € 22,00

Artichoke bottom soup, Giulio Cesare Tirelli Cookman, XVII° sec.
Soup with artichoke bottom, goat cheese, duck cuttings, Historic Menu € 20,00

Homemade pasta with goose sauce, pinenuts & raisins, flavoured with rosemary and sage. (Jewish Ghetto-Venetian Cuisine 16th-century), Historic Menu € 22,00

Linguine with sardine and “Garum”. Durum wheat pasta creamed with French butter and “Garum”, marinated sardine and fermented chicory gel, Contaminations Menu € 22,00

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

Main Courses
Umbrine fish fillet on a Jerusalem artichoke cream with shredded field mushrooms, caramelized cinnamon hazelnuts and rosemary oil, Classic Menu € 28,00

Calf’s Liver “alla Veneziana”, with stewed onion, olive oil and butter, served with soft yellow polenta.Great classic of Venetian Cuisine, Classic Menu € 26,00

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

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

Rubia Gallega beef fillet with glazed carrot, black trumpet mushrooms,
Ponzu sauce and herbs, Contaminations Menu € 42,00

Vegetables & Crudités
Seasonal mixed salads € 8,00
Boiled vegetables € 8,00

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

Panna Cotta Gourmet. Autumn version of the classic italian panna cotta with Williams pear gel, hazelnut biscuit crumble, dark chocolate flakes and candied orange zest,, Classic Menu € 12,00

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

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

Soft chocolate ingot Guanaja 70% chocolate ingot, banana ice cream, peanut namelaka and Maldon salt, Contaminations Menu € 12,00

Tax & Cover charge & Complimentary 12%

Special Table & Romantic menu

Classic & Modern Cuisine
110 € per person +12% Tax and Cover charge
WINE & BEVERAGES EXCLUDED

Three Course set menu with a choice of three in each course.
Our Red Heart Shaped Cake “Cuor de Venexia”
One Red Rose for your Partner
Your Special Table

Welcome drink with Prosecco DOCG & Starter

Hors d’oeuvre
Beef Carpaccio - Raw beef carpaccio, Asiago cheese foam,
durum wheat crispy chips and oregano oil
-Or-
Prawns in “Saor” sweet & sour with onion, vinegar, sultanas almonds, pinenuts & spices
Or-
Seared scallops with smoked cauliflower cream, hibiscus powder and crunchy millet

First Course
Raffioli de herbe ...vantazati - These handmade ravioli are stuffed with sweet cheese,
smoked ricotta cheese, herbs with raw sugar wafer
-Or-
Linguine alla “Busara” with scampi tails, cherry tomatoes, garlic and chilli pepper
-Or-
Linguine with sardine and “Garum”. Durum wheat pasta “Benedetto Cavalieri”
creamed with French butter and “Garum”, marinated sardine,
fermented chicory gel and burning bread powder

Main Course
Umbrine fish fillet on a Jerusalem artichoke cream with shredded field mushrooms,
caramelized cinnamon hazelnuts and rosemary oil
-Or-
“Dry aged” beef fillet of Rubia Gallega with glazed carrot,
black trumpet mushrooms, Ponzu sauce and herbs.
-Or-
Duck in “Sauce Pevarada” with apple and red onion chutney

Dessert
Our Heart Shaped Dessert “Cuor de Venexia”:
Red fruits and passion fruit mousse, candied berries and dark chocolate crunch

One Red Rose for your Partner

Tax & Cover charge & Complimentary 12%

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