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

Starter

Beef carpaccio € 18,00
Beef carpaccio, porcini mushrooms mayonnaise, hazelnuts,
persimmon gellèe and rosemary oil powder

Gourmet Egg € 18,00
Sous-vide mountain egg, pumkin cream, Asiago cheese mousse,
crispy cabbage and raisins in Marsala

Scallops € 24,00
Seared scallops with Meditterranean bread and butter,
coral and shellfish emulsion, crunchy sweet and sour onion

Soft Crabs € 28,00
Fried soft crabs with baby artichoke salad, a venetian cuisine speciality

Raw of the sea € 34,00
Selection of five raw fish specialities, depending on market availability

Chef’s Choice € 34,00
A selection of our starters. Five seasonal suggestions by the Chef

Tax & Cover charge 12%

Historical First Course

Homemade Pasta in “Saor” € 20,00
“Lasagnuole’’ with Sardines in Venetian Saor.
Our reinterpretation of a great classic dish of historic Venetian cuisine
with homemade pasta prepared by our own Chefs

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

Raffioli de herbe € 22,00
Unknown Venetian Chef 14th-century
Raffioli de herbe …vantazati
These handmade ravioli are stuffed with sweet cheese,
smoked ricotta cheese, herbs with raw sugar wafer.

Classic First Course

Lasagne € 18,00
Homemade lasagne with beef & veal ragout, Béchamel sauce
and Parmesan cheese au gratin. A great classic Italian dish

Spaghetti with cuttlefish € 20,00
Spaghetti with “Sepe in Tecia”, cuttlefish in black sauce, For over a century,
a great classic dish of the Venetian cuisine

Spaghetti “Busara” style € 28,00
‘Spaghetti “Busara” style, scampi, coulis of datterini tomatoes,
garlic and chilli pepper

Stuffed “buttons” € 28,00
Fresh pasta “buttons” with Jerusalem artichoke, glazed eel,
its roasted consommé and smoked herring caviare

Raw-Cooked Risotto € 30,00
“Cooked-raw” shellfish risotto scented with liquorice and star anise.
Specialty of the Bistrot de Venise.

Tax & Cover charge 12%

Historical Second course

Duck Breast € 28,00
Recipe Bartolomeo Scappi, 16th century Chef.
Duck in “Sauce Pevarada” with apple and red onion chutney

Baked Eel € 28,00
Popular Venetian Tradition 14th-century.
Baked eel with bay leaves and pepper. The eels were were roasted outside
the mouth of Murano ovens, seawater, laurel and grains of pepper

Ombrine € 30,00
Maestro Martino 15th century
Ombrine with grapes and sweet-and-sour pumpkin

Tax & Cover charge 12%

Classic second courses

Calf’s Liver alla Veneziana € 26,00
Calf’s liver, stewed onion, olive oil and butter, served with soft yellow polenta

Swordfish fillet € 28,00
Swordfish fillet served in its cooking oil, red cicory, red prawns mayonnaise,
caramelised pecan nuts

Quail € 28,00
Boned quail stuffed with bread and lardo di Colonnata,
endives marinated with saffron, Bearnaise sauce and quail gravy cherry juice

Sea bass € 32,00
Line-caught sea bass, smoked cauliflower cream, crispy broccoli,
Jamaican pepper and lemon emulsion

Rubia Gallega beef fillet € 42,00
Rubia Gallega beef fillet cooked its demiglace, pumpkin cream,
honey mushrooms (Armillaria Mellea) and Pommery mustard

Tax & Cover charge 12%

Vegetarian - Vegan - Gluten Free

Vegetable Minestrone € 14,00
A great classic of Italian cuisine, home-made
vegetable’ minestrone with Genoese Pesto and extra virgin olive oil

Tagliolino tomato and Parmigiano € 16,00
Tagliolino with tomato, Parmigiano-Reggiano mousse and basil-flavoured oil

Vegan Thought €16,00
White cauliflower heart seared in cocoa butter, pumkin cream,
black garlic, vegan mayonnaise, vegan curd, onions caramel and ash oil

Eggplant Parmigiana € 16,00
Fried eggplant Parmigiana, with mozzarella cheese, tomato sauce, Parmigiano cheese and basil

“Maison” smoked salmon € 18,00
Maison smoked salmon served with Normandy butter and panbrioche

Seasonal Mixed Salad € 8.00

Boiled Vegetables € 8.00

Tax & Cover charge 12%

Our proposals for the season

….White truffle

Gourmet egg & Truffle € 38,00
Gourmet egg on potato mousse topped with white truffle (6 grams)

Tagliolini & Truffle € 44,00
Homemade egg tagliolini & white truffle (6 grams)

Fillet & Foie Gras & white truffle € 74.00
Dry Aged fillet of Rubia Gallega, foie gras escalope, white truffle (6 grams)

Tax & Cover charge 12%

Historical Venetian Dessert

Torta Bianca Reale € 14,00
White Royal Cake, Ricotta cheese, ginger heart, rose ice cream and gelée with wild berries
Chef Bartolomeo Scappi, 16th century

Old-fashioned soft rice cake € 14,00
Old-fashioned soft rice cake with candied fruit,
turmeric sauce, glazed almonds and cinnamon crunchy
Anonymous chef Venetian XIV sec.

Traditional orange Crème Brulée € 14,00
Traditional orange Crème Brulée Rosada with rosemary ice-cream
18th century.

Classic Dessert

“Cubical” dark chocolate mousse, mango heart, sweet spicy milk chocolate gelée,
yogurt & passion fruit souce. €18,00

Tiramisù “Choux”, Bistrot de Venise style € 14,00

Orange sphere with berries, lemon, mint and licorice sauce. € 14,00

Saulted peanuts ganache in crunchy crust,
with blackcurrant sherbet in a caramel sauce and apricot gelée € 14,00

Bitter almond mousse with red orange heart on a cruncky base,
served with caramelized honey sauce and candied oranges € 14,00

Classic Menù

Tasting Menu
Classic Venetian Cuisine
4 courses € 74.00 + 12% Service Charge and Taxe

APPETIZERS
**Reduced portion-Tasting menu
Sous-vide mountain egg, pumpkin cream, Asiago cheese mousse,
crispy cabbage and raisins in Marsala
- or -
Seared scallops with Mediterranean bread and butter,
emulsion of coral and shellfish, crunchy sweet and sour onion

FIRST COURSE
**Reduced portion-Tasting menu
Spaghetti with “Sepe in Tecia”, cuttlefish in black sauce
– or –
Homemade lasagne with beef & veal ragout, Béchamel sauce
and Parmesan cheese au gratin. A great classic Italian dish

MAIN COURSE
**Reduced portion-Tasting menu
Duck in “Sauce Pevarada” with apple and red onion chutney
Bartolomeo Scappi, 16th century
– or –
Line-caught sea bass, smoked cauliflower cream,
crispy broccoli with Jamaica pepper and lemon emulsion

DESSERT
Tiramisu Classico, Bistrot de Venise version,
original recipe from Treviso with mascarpone cheese, cocoa, coffee
– or –
Traditional Orange Crème Brulée with rosemary ice-cream
Goldoni Cuisine, XVIII sec.

WINE
Wine-Food Pairing € 35,00
4 glasses (80 ml) of “Classic” Italian wines, Doc & Docg

Historical Tasting Menù

Tasting Menu
‘‘Historic & Modern Venetian Cuisine’’
6 Courses – € 110,00 – Cover charge & Tax 12%

APPETIZER – TWO OF YOUR CHOICE
**Reduced portion-Tasting menu
*Scampi in a sweet and sour sauce.
Revisitation of a great classic dish of Venetian cuisine.
- or -
Beef carpaccio, porcini mushrooms mayonnaise,
hazelnuts, persimmon gellèe and rosemary oil powder
- or -
Sous-vide mountain egg, pumkin cream, Asiago cheese mousse,
crispy cabbage and raisins in Marsala
- or -
Fried soft crabs with baby artichoke salad, a venetian cuisine speciality

FIRST COURSE
**Reduced portion-Tasting menu
Raffioli de herbe …vantazati – Anonymous Venetian chef, 14th century.
These handmade ravioli are stuffed with sweet cheese,
smoked ricotta cheese, herbs with raw sugar wafer.

Spaghetti “Busara” style, scampi, coulis of datterini tomatoes,
garlic and chilli pepper

MAIN COURSE
**Reduced portion-Tasting menu
Calf’s liver, stewed onion, olive oil and butter, served with soft yellow polenta
– or –
Ombrine with grapes and sweet-and-sour pumpkin

DESSERT
Traditional orange Crème Brulée (Rosada) with rosemary sherbet.
– or –
White Royal Cake, ricotta cheese, ginger heart, rose ice cream and
gelée with wild berries. Chef Bartolomeo Scappi, 16th century.

WINE
Wine-Food Pairing € 55,00
6 glasses (80 ml) of “Classic” Italian wines, Doc & Docg

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
Seared scallops with Meditterranean bread and butter,
oral and shellfish emulsion, crunchy sweet and sour onion
-Or-
Beef carpaccio, porcini mushrooms mayonnaise, hazelnuts,
persimmon gellée and rosemary oil powder
-Or-
Sous-vide mountain egg, butternut pumpkin cream, Asiago cheese mousse,
crispy cabbage and raisins in Marsala

First Course
Raffioli de herbe ...vantazati - These handmade ravioli are stuffed with sweet cheese,
smoked ricotta cheese, herbs with raw sugar wafer
-Or-
Spaghetti “Busara” style, scampi, coulis of datterini tomatoes, garlic and chilli pepper
-Or-
Fresh pasta “buttons” with Jerusalem artichoke, glazed eel,
its roasted consommé and smoked herring caviare

Main Course
Line-caught sea bass, smoked cauliflower cream, crispy broccoli, pepper and lemon emulsion
-Or-
Rubia Gallega beef fillet cooked in its demiglace, pumpkin cream,
honey mushrooms (Armillaria Mellea ) and Pommery mustard
-Or-
Duck in “Sauce Pevarada” with apple and red onion chutney

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

Call us New Year's Eve 2020