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.

  • Starter

     

    APPETIZERS

    Zucchini Flowers € 18,00
    Freid zucchini flowers with homemade vegan sauce tartare

    Beef Carpaccio € 18,00
    Beef carpaccio with Pecorino Romano cheese foam,
    smoked Evo and salted focaccia chips

    Carpaccio of 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, “stracchino” cheese mousse,
    Zucchini and baby leeks, marjoram crumble

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

    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

    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

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

    Artichoke bottom soup € 20,00
    Giulio Cesare Tirelli, 17th century.
    Soup with artichoke bottom, goat cheese, smoked duck cuttings,
    white grapes and pistachios

    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.

    Tax & Cover charge 12%

    rosone

    CLASSIC FIRST COURSES

    Lasagne € 18,00
    Homemade lasagne with beef & veal 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

    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

    Umbrine € 30,00
    Maestro Martino 15th century
    Almond crusted umbrine fillet, white peach in sweet-sour rosé sauce
    with a yellow garlic and almond pudding

    Tax & Cover charge 12%

    rosone

    CLASSIC SECOND COURSES

    Swordfish € 28,00
    Swordfish fillet with aromatic herbs and mustard,
    caramelized nuts, burrata cream and currant.
    Calf’s Liver alla Veneziana € 28,00 Calf’s liver, stewed onion, olive oil and butter, served with soft yellow polenta

    Quail € 28,00
    Stuffed boned quail with vegetables, white port jus and raspberries

    Sea bass € 30,00

    Line-caught sea bass, baby pak choi, carrot cream,
    and crumbly rice with squid ink

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

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

    Tax & Cover charge 12%

    rosone

    VEGETABLES & CRUDITES

    Seasonal Mixed Salad € 8.00

    Boiled Vegetables € 8.00

    Tax & Cover charge 12%

     

  • Menu Light

    Light Lunch & Dinner Menù

    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

    Our Caprese, Bistrot style € 16,00
    Our reinterpretation of a great classic of the Italian cuisine

    Summer Parmigiana € 18,00
    Our reinterpretation of a great classic of Italian cuisine.
    “Perline” Eggplant, ‘’Burrata’’, basil ice-cream, fresh tomatoes coulis

    “Maison” smoked salmon € 18,00
    Smoked salmon “Maison” on a fennel salad, iced orange,
    apple and mustard seed cracker

    Tax & Cover charge 12%

     

  • Special

    only Certified Red Tuna

     

    Red Tuna salad € 22,00
    Niçoise salad with certified red tuna, potatoes, green beans, black olives, egg yolk gelèe, datterini tomato confit and
    Cantabrian anchovies

    Linguine with Red Tuna € 26,00
    Warm ‘’ Cavalier Cocco ‘’ linguine, red tuna tartare with Pommery mustard, confit tomatoes, Sicilian pistachio cream and candied lemon zest

    Red tuna and fresh fruit € 32,00
    Seared red tuna, ginger melon, green apple with basil, white peach with chamomile and passionfruit mayonnaise

    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, “stracchino” cheese mousse, zucchini and baby leeks, marjoram crumble
    – 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, 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, Doc & Docg

  • Historical Tasting Menu

    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 –
    Raw salt cod, sweet pepper gelée, tomato dust and parsley-infused oil
    – or –
    Beef carpaccio with Pecorino Romano cheese mousse, fumé sauce and
    salted olive oil focaccia chips
    – or –
    Fried zucchini flowers with homemade vegan sauce Tartare

    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 –
    Almond crusted umbrine fillet,white peach in sweet-sour rosé sauce, with a yellow garlic and almond pudding

    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

  • 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
    Seared scallops with Meditterranean bread and butter,
    oral and shellfish emulsion, crunchy sweet and sour onion
    -Or-
    Raw salt cod, sweet pepper gelée, tomato dust and parsley-infused oil
    -Or-
    Gourmet egg cooked at low temperature, “stracchino” cheese mousse, zucchini 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,
    veal jus 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.

    rosone

    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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