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La cuisine traditionnelle de Venise s'inspire de recettes revues d'un chef vénitien, Bartolomeo Sacchi appelé aussi le Platina, Bartolomeo Scappi et d'autres (du XIVème au XVIIIème siècle). Un voyage gastronomique dans le temps, avec les anciennes odeurs et saveurs de la Sérénissime, l’aigre-doux… les épices précieuses… le riz… la morue.

La cuisine classique et moderne de Venise, le poisson et les crustacés de la mer et de la lagune avec une revisitation de plats des Fêtes de la tradition populaire.

Le menu du Bistrot de Venise

Poisson Cru

Prized Oysters from Marennes - France € 4,00 each one

Raw Scallop IQF North Atlantic Coast € 4,00 each one

Red Shrimp IQF - “Platinum” 1st Cat - Sicily € 7,00 each one

Raw Scarlet Prawn IQF - Big size - Galizia-Spain € 20,00 each one

Caviar Asetra 10 gr € 40,00 - One of the most refined caviar for its sophisticated taste and distinctive nutty aroma, with
medium-large 2.7-3.0 mm crunchy grain, brown and gold in color. Served with salted French butter and blinis

Couvert & Taxe 12%

Appetizers

Tuna Carpaccio € 20,00
Mediterranean Tuna carpaccio with pink grape fruit dressing

Prawns in “Saor” sweet&sour € 16,00
Old fashioned recipe of Cuocho anonimo Veneziano.
Prawns with onion, vinegar, sultanas almonds, pinenuts & spices

Raw Beef Carpaccio € 16,00
Raw beef carpaccio, Asiago cheese foam, durum wheat crispy chips and oregano oil

Cod € 16,00
Seasoned top cod salad with anchovis, caper fruits and percil sauce.
Popular tradition recipe dating back to the 19th century

Tax & Cover charge 12%

First Courses

Linguine alla “Buzara” € 22,00
Durum wheat pasta with scampi, cherry tomatoes, garlic and chilli pepper.
Dalmato-Veneta old fashioned recipe.

Spaghetti with “Sepe in Tecia” € 16,00
Spaghetti with cuttlefish in black sauce, still very popular;
for over a century, a classic dish of the venetian cuisine

“Raw-Cooked” Risotto € 28,00
“Cooked-raw” shellfish risotto scented with liquorice and star anise,
Specialty of Bistrot de Venise

Tax & Cover charge 12%

Main Courses

Duck brest in “Pevarada” sauce € 24,00
Duck breast in “Sauce Pevarada” with apple and red onion chutney.
Revised Venetian recipe (Bartolomeo Scappi, 16th century)

Umbrine fish fillet € 24,00
Umbrine fish fillet on a Jerusalem artichoke cream with shredded field mushrooms,
caramelized cinnamon hazelnuts and rosemary oil

Rubia Gallega beef fillet € 40,00
“Dry aged” fillet of Rubia Gallega beef with glazed carrot, black trumpets,
Ponzu sauce and herb

Tax & Cover charge 12%

Dessert

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

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

Banana Ice Cream € 8,00
Banana ice cream with hazelnut biscuit crumble and liquorice powder

Tax & Cover charge 12%

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