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.

• Starter

  Beef Carpaccio € 16,00
  Beef carpaccio with Pecorino Romano cheese mousse,
  fumé sauce and salted olive oil focaccia chips

  Raw salt cod € 18,00
  Raw salt cod, sweet pepper gelée, tomato dust and parsley-infused oil

  Gourmet Egg € 18,00
  Gourmet egg cooked at low temperature, spirits mousse,
  asparagus and baby leeks, marjoram crumble

  Veal tongue € 20,00
  Salt-cured veal tongue, mixed vegetable relish, anchovy mayonnaise

  Scallops € 24,00
  Scallops and fennel, baked cardoons, agretti, squid ink mayonnaise,
  and turmeric tapioca crisp

  Soft Crabs € 26,00
  Fried soft crabs with baby artichoke salad, a venetian cuisine speciality

  Chef’s Choice € 34,00
  A selection of our starters. Four seasonal proposal from the Chef.

  Tax & Cover charge 12%

• First Course

  HISTORICAL FIRST COURSES

  “Bigoli in Salsa” € 18,00
  Poor Venetian cuisine of the Jewish tradition of the 18th century
  In the oldest original version, it is a rough durum wheat spaghetti seasoned with stewed onion, anchovies and ground black pepper.

  ‘‘Potrida de Fenoci’’ € 18,00
  Cookman Giulio Cesare Tirelli 17th century
  Creamy broth of fennel, spring greens and nutmeg,
  goat cheese quenelle, fennel in breadcrumbs

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

  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 COURSES

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

  Linguine and clams € 22,00
  “Cavaliere Cocco” linguine creamed with clam emulsion,
  watercress chlorophyll, herring caviar.

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

  ‘’Liquid’’ Ravioli € 28,00
  Liquid goat cheese ravioli scented with lemongrass and veal jus, lobster and dill.

  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%

   

• Second course

  HISTORICAL SECOND COURSES

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

  Bisato in Ara € 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.

  Ombrina… in Fior de Ginestra e Potrida de Bisi € 30,00
  Maestro Martino 15th century
  Baked Umbrina Fish fillet with light ginger & saffron sauce, fresh puréed-peas

  

  CLASSIC SECOND COURSES

  Swordfish € 28,00
  Swordfish fillet in “Porchetta” shape, with aromatic herbs and mustard,
  caramelized nuts, burrata cream and currant.

  Sea bass € 28,00
  Line-caught sea bass, baby pak choi, carrot cream,
  and crumbly rice with squid ink.

  Calf’s Liver alla Veneziana € 28,00 Calf’s liver, stewed onion, olive oil and butter, served with soft yellow polenta.

  Lamb € 30,00
  Lamb chops, mint breadcrumbs, red fruits and colourful beets.

  Prussian heifer fillet € 38,00
  Prussian heifer fillet, light horseradish mayonnaise, seasonal baby vegetables, brown stock and rosemary oil dust.

  

  VEGETABLES & CRUDITES
  

  Seasonal Mixed Salad € 8.00

  Boiled Vegetables € 8.00

  Tax & Cover charge 12%

   

• Menu Light

  MENU LIGHT

  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.

  Tagliolini pasta
  with tomatoes and burrata € 16,00
  Homemade egg tagliolini, cherry tomatoes, burrata and basil-flavored oil.

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

  Niçoise salad € 18,00
  Niçoise salad with fresh tuna, new potatoes, green beans, black olives,
  egg yolk gelèe, datterini tomato confit and Cantabrian anchovies.

  Mussels spaghetti € 16,00
  Scardovari mussels spaghetti with Mediterranean crunchy batter.

  Cuttlefish Venetian style € 18,00
  Cuttlefish in a black sauce, venetian style with soft polenta.

  Beef cheek € 20,00 Slow cooked beef cheek in gravy with smoked sweet potato cream.

  Tax & Cover charge 12%

   

• Special

  White Truffle
  

  Gourmet egg & Truffle & 36,00
  Gourmet egg on a potato mousse and white truffle (5 grams)

  Tagliolini & Truffle € 40,00
  Homemade egg tagliolini & white truffle (5 grams)

  Beef fillet & White Truffle € 60,00
  Quality beef fillet (Italian breding Colli Euganei)
  fondant potato and white truffle (5 grams)

  Tax & Cover charge 12%

   

• Classic Menu

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

  Appetizers
  **Reduced portion-Tasting menu
  Gourmet egg cooked at low temperature, spirits mousse, asparagus
  and baby leeks, marjoram crumble
  – or –
  Scallops and fennel, baked cardoons, agretti, squid ink mayonnaise
  and turmeric tapioca crisp
  FIRST COURSE
  **Reduced portion-Tasting menu
  Spaghetti with “Sepe in Tecia”, cuttlefish in black sauce.
  – or –
  Homemade lasagne with veal & white meat 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, baby pak choi, carrot cream
  and crumbly rice with squid ink

  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

• Historical Tasting Menu

  Tasting Menu with a choice of six courses
  Historical and Modern Venetian Cuisine
  € 110.00 – 12% Service Charge and Taxes

  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 –
  Raw salt cod, sweet pepper gelée, tomato dust and parsley-infused oil
  – or –
  Salt-cured veal tongue, mixed vegetable relish, anchovy mayonnaise
  – 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 –
  Baked Umbrina Fish fillet with light ginger & saffron sauce, fresh puréed-peas

  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

• Romantic Special

  ROMANTIC VENETIAN MENU

  Classic & Modern Cuisine

  Welcome drink con Prosecco DOCG  e Starter

  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

  110 € per person +12% Tax and Cover charge

  WINE & BEVERAGES EXCLUDED

  Welcome drink

  Hors d’oeuvre
  Scallops and fennel, baked cardoons, agretti, squid ink mayonnaise, urmeric tapioca crisp
  -Or-
  Raw salt cod, sweet pepper gelée, tomato dust and parsley-infused oil
  -Or-
  Gourmet egg cooked at low temperature, spirits mousse, asparagus and baby leeks,
  marjoram crumble

  First Course
  “Cooked-raw” shellfish risotto scented with liquorice and star anise
  -Or-
  Spaghetti “Busara” style, scampi, coulis of datterini tomatoes, garlic and chilli pepper
  -Or-
  Raffioli de herbe …vantazati – These handmade ravioli are stuffed with sweet cheese,
  smoked ricotta cheese, herbs with raw sugar wafer

  Main Course
  Line-caught sea bass, baby pak choi, carrot cream, and crumbly rice with squid ink
  -Or-
  Prussian heifer fillet, light horseradish mayonnaise, seasonal baby vegetables,
  brown stock and rosemary oil dust
  -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.

  One Red Rose for your Partner

   

• Desserts

  HISTORICAL VENETIAN DESSERTS

  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 DESSERTS

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

  Warm “Araguani” chocolate pie with dark center,
  tangerine ice-cream and “Sbrisolona” crumbs with hint of cardamom, cocoa and ginger  € 14,00

  Orange sphere with heart of berries, lemon, and mint,
  served with cacao crumble, orange compote and pink grapefruit sorbet  € 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

See our Menù

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