10 Things to eat in Venice and where

Who I am
Martí Micolau

wikipedia.org, lonelyplanet.com

Author and references

Venice is a dream city, full of charm, monuments, art, life and even good food!
Lagoon cuisine is not just between bacari and spritz, but it also encompasses dishes rich in tradition, super greedy combinations with an intense flavor that you absolutely must try!
From appetizer to dessert, that's it the 10 best dishes to taste directly from the "Serenissima" kitchen.


  1. Creamed cod
  2. Rice and peas
  3. Venetian liver
  4. Fritole
  5. Polenta and schie
  6. Castradina
  7. Bigoli in Salsa
  8. Sardines in saor
  9. Zaeti, Baicoli and Bussolai
  10. Moeche, Masanete and Granseola
  11. Where to eat in Venice: best restaurants, typical bars and street food
  12. User questions and comments

1 - Creamed cod

A pleasantly original version of the "usual" cod that we are used to eating, which becomes a pleasant appetizer or a "spearhead" of Venetian aperitifs. The trick lies in the processing of the raw material: the fish is cooked in milk and then transformed into a soft mousse which, simply accompanied by toast or polenta, becomes a pleasant snack on the palate.

  • Advised: as an appetizer or aperitif
  • Average cost: € 12,00 approximately
  • Main ingredients: cod, milk, parsley, garlic, oil

2 - Risi and Bisi

As is known, the northern part of the boot is a leader in the cultivation and preparation of courses in which rice is the main ingredient. Venice is no exception which, with simplicity but with skill in mixing flavors and textures, has made this dish one backbone of its gastronomy, in great demand by tourists from all over the world. It is about rice with peas, or the bisi, whose recipe, which might seem simple, has been patented! Risi and bisi are the perfect creamy balance between a soup and a simple risotto.

  • Recommended to: Lunch or dinner
  • Average cost: € 14,00
  • Main ingredients: rice, bacon, peas

3 - Liver Venetian style

As popular as it is difficult to imitate, this second course of meat is!
The dish has a intense flavor, where you will find the contrast of the calf liver, cooked only with butter, with the sweet taste of onion (one of the main ingredients of Venetian cuisine).

Accompanied with polenta it becomes a tasty dish, which satisfies and satisfies even the most demanding palates.

  • Recommended to: Lunch or dinner
  • Average cost: € 14,00
  • Main ingredients: veal liver, onion, butter

4 - Fritole

Typical dessert of the Venetian carnival, but in great demand at any time of the year these are fried dough balls topped with pine nuts and raisins or stuffed inside with cream or zabaglione.
Prepared for the first time in the th century, they are still considered the typical dessert of the Serenissima.

  • Advised: as a dessert after a meal or as a snack
  • Average cost: € 2,00
  • Main ingredients: flour, pine nuts, powdered sugar, zabaglione

5 - Polenta and schie

Together with onion, polenta is one of the most used ingredients in Venetian cuisine. In this combination with schie (small gray lagoon shrimps), the yellow or white flour-based food rediscovers unprecedented potential, giving a pleasant and decisive flavor in the mouth. L'fish - polenta pairing it works, and how!

  • Recommended to: Lunch or dinner
  • Average cost: € 18,00
  • Main ingredients: polenta, schie

6 - Castradina

It was defined as a dish "de obligo su le tole, both of the povaréti and of the siori, nobles or merchants" or obligatory on the tables of rich and poor.
It is an ancient traditional dish, it is about a mutton and cabbage soup brought to the table and enjoyed on the eve of the feast of the Madonna della Salute.
The mutton, imported from Albania and Dalmatia, was salted, smoked and dried in the sun and then sold. Today it can be tasted in various taverns in the city, a dish with about 400 years of history not to be missed!

  • Recommended to: Lunch or dinner
  • Average cost: € 25,00
  • Main ingredients: salted mutton, cabbage, onion

7 - Bigoli in sauce

A first course with a full-bodied flavor, made with a pasta like spaghetti (but thicker) in durum wheat served with a special onion and sardine sauce. Once served at the Christmas Eve dinner, today it is possible to order it in any restaurant, at any time of the year.

  • Recommended to: Lunch or dinner
  • Average cost: € 10,00
  • Main ingredients: bigoli, sardines, onions

8 - Sardines in saor

Sardinian is a fish that boasts numerous interpretations in Venetian cuisine. Among these, worthy of note are the sardines in saor, essential components of a "serenissimo" appetizer. The fish comes simply marinated in onion and vinegar, then flavored with raisins and pine nuts and fried and enjoyed hot, to better savor the aroma bitter-sweet.

  • Recommended to: lunch or dinner (as an appetizer)
  • Average cost: € 10,00
  • Main ingredients: sardines, vinegar, onions, raisins

9 - Zaeti, Baicoli and Bussolai

In the Venetian confectionery tradition there are biscuits of all kinds.
- zaeti, or gialletti, are so called for the unmistakable yellow color given by theuse of corn flour in the dough, they are tasty and crumbly cookies that create a real addiction!

Baicoli are very thin and dry traditional biscuits, made of few ingredients and easy to store. Perfect with eggnog!

Another typical dry biscuit are the bussolai, typical of Burano, with a mixture rich in eggs, sugar and flour and flavored with anise or rum. They have the typical S shape or round.

  • Recommended to: snack
  • Average cost: around € 1,50
  • Main ingredients: flour, butter, egg, sugar

10 - Moeche, Masanete and Granseola

The fishermen, during the spring and autumn, use their trezze, nets placed in the shallows of the lagoon, to collect the moeche, or the lagoon crabs which, precisely in the intermediate seasons are in the moulting phase, e they lose their shells, becoming a local favorite!
The moeche are the male of the crab, however, the masanete are the females. These have a different moulting period (usually in the summer season) but are fished in the autumn because they are full of eggs, hence the name "masanete col coral". They are usually boiled and seasoned with oil, salt, pepper and garlic. They are often accompanied by polenta, but the real traditional recipe wants the moeche to come floured and fried! A crunchy and tasty bite a must try!

The term spider crab derives from granso (crab) and seola (onion). IS' a very large, delicious crab as much as the lobster! In Venetian cuisine it is simply blanched and seasoned with oil, lemon and parsley.

  • recommended: Lunch Dinner
  • Average cost: moeche € 5,00 / € 7,00 per piece; spider crab from € 25,00
  • Main ingredients: moeche, flour and oil; spider crab, oil, parsley and lemon

Where to eat in Venice: best restaurants, typical bars and street food

Venice is not only interesting from an artistic point of view but, contrary to what one might think, it also has a varied and exquisite cuisine whose courses range from "cicchetti", small variegated morsels made from any ingredient, to first and second courses.

The Rialto Market is a good refreshment point if you are in a hurry and prefer street food and low prices, while the Cannaregio district (the former Jewish ghetto) with its wide range of taverns, inns and restaurants, is a great place to enjoy typical lunches and dinners far from the tourism of mass that instead populates the San Marco district. Here are the best places to eat in Venice.

1 - Trattoria Alla Fontana

  • Description: wooden furniture with exposed beams and outdoor tables, offers typical cuisine with homemade pasta
  • specialty: stewed cod with polenta
  • Average price: from € 35,00 per person
  • Address: Fondamenta Cannaregio, 1102 - Get directions

2 - Osteria Al Cicheto

  • Description: informal restaurant offering fixed and a la carte menus with typical dishes and local wines
  • specialty: Venetian liver with figs
  • Average price: from € 30,00 per person
  • Address: Calle de la Misericordia, 367 / A - Get directions

3 - Oficina Ormesini Venice

  • Description: industrial furnishings, bar corner with cicchetti and Italian gourmet cuisine based on fresh fish
  • specialty: polenta with sopressa and seasonal mushrooms
  • Average price: from € 35,00 per person
  • Address: Cannaregio, 2689 - Get directions

4 - Vecia Cavana restaurant

  • Description: rustic but elegant restaurant with a wide choice of wines and fish-based menus, all gluten-free
  • specialty: swordfish with herbs
  • Average price: from € 40,00 per person
  • Address: via Tera Santi Apostoli, 4624 - Get directions

5 - Very Good Bigoleria Gnoccheria

  • Description: informal place focused on bigoli and gnocchi with street food proposals such as rustic and pizza
  • specialty: bigoli in Venetian style anchovy sauce
  • Average price: from € 12,00 per person
  • Address: Fondamenta Cannaregio, 961 - Get directions

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