The Ultimate Guide to Venetian Food & Wine: What to Eat, Where to Eat, and How to Eat Like a Local

Why Venetian Cuisine Is Unique

Venetian cuisine is unlike anything else in Italy. Shaped by centuries of trade, sea travel, and multicultural exchange, it reflects influences from the East, the Alps, and the Adriatic Sea. What sets it apart?

• Seafood-driven: With the lagoon and Adriatic right there, fish and shellfish are kings of the table.

• Simplicity and freshness: Recipes often use just a few ingredients, letting the quality shine.

• Local traditions: From bustling bacari (Venetian wine bars) to ancient markets, food is deeply woven into daily life.

• A tale of trade: Spices like cinnamon and clove appear in savory dishes — a nod to Venice’s global trading past.

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Cicchetti: The Venetian Tapas You Need to Try

Cicchetti (pronounced chee-KEHT-tee) are small plates or snacks, traditionally enjoyed standing at a bacaro with a glass of wine or a spritz. Locals pop in before lunch or dinner for a quick bite and social moment — it’s very informal, very Venetian.

🥖 Popular Cicchetti to Try:

• Baccalà mantecato – whipped cod on toast, creamy and savory

• Sarde in saor – sweet-and-sour sardines with onions, pine nuts, and raisins

• Polpette – meat or fish balls, sometimes made from leftover risotto

• Mozzarella in carrozza – deep-fried mozzarella sandwiches (yes, they’re divine)

• Crostini – toasted bread with various toppings like tuna, anchovies, artichoke cream

🔥 Pro Tip:

Ask for “un’ombra di vino” (literally a “shadow of wine”) — it’s how locals order a small glass of house wine, a tradition that goes back centuries to when market vendors drank in the shade of the bell tower.

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Where to Eat: Best Bacari, Osterie & Restaurants in Venice

You’ll want to avoid the overpriced tourist traps near major sights. Here are trusted local favorites where you’ll eat well and feel the true Venetian vibe:

🍷 Best Bacari (for Cicchetti & Wine)

• Cantina Do Mori (San Polo) – Open since 1462. Legendary. Wooden beams, copper pots, and wine flowing freely.

• All’Arco (near Rialto) – A tiny local haunt with delicious crostini and a great crowd.

• Al Mercà (Campo Bella Vienna) – Hole-in-the-wall bar with cicchetti and spritz to enjoy outside.

🍝 Best Osterie (for Sit-down Venetian Food)

• Osteria Anice Stellato (Cannaregio) – A romantic spot with creative takes on traditional dishes. Known for its fresh fish and risottos.

• Osteria alle Testiere (Castello) – Tiny and elegant. Famous for its refined seafood menu.

• Trattoria da Bepi (near San Marco) – Homestyle Venetian meals with heart.

🍽️ Hidden Gem for Locals:

• Trattoria dalla Marisa (Cannaregio) – Rustic, no menu, they just bring what’s fresh. Loved by Venetians.

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Signature Dishes You Can’t Miss

🦑 Risotto al Nero di Seppia

Black cuttlefish ink risotto. Rich, briny, creamy. A Venetian classic that surprises and satisfies.

🐟 Bigoli in Salsa

Thick whole-wheat pasta with anchovy and onion sauce. It’s humble, earthy, and ancient.

🐙 Fegato alla Veneziana

Venetian-style liver with onions, often served with soft polenta. A rich, sweet-savory delicacy.

🥄 Moeche Fritte

Tiny soft-shell crabs from the lagoon, fried to perfection. Seasonal and precious!

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Sweet Treats: Venetian Desserts to Fall in Love With

• Fritole Veneziane – Carnival doughnuts with raisins and pine nuts

• Zaeti – Cornmeal cookies with raisins, perfect with coffee or sweet wine

• Tiramisu – It was born in nearby Treviso, so yes, try it here!

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What to Drink in Venice

🥂 Spritz Veneziano

The iconic cocktail, made the Venetian way:

• ⅓ Prosecco

• ⅓ Select (the original Venetian bitter; more authentic than Aperol)

• ⅓ Soda

• Served with an olive and an orange slice.

🍷 Wines to Look For:

• Prosecco DOCG – from Valdobbiadene (not far from Venice)

• Raboso – dark, slightly tannic red from the Veneto region

• Soave – crisp white that pairs well with fish

• Venetian sweet wine – try Recioto with dessert

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Recipes to Recreate Venice at Home

🧄 Baccalà Mantecato (Whipped Salt Cod)

Ingredients:

• 300g dried salted cod (soaked for 48h, changing water regularly)

• 1 garlic clove

• 150ml olive oil

• Salt and pepper

• Optional: parsley, milk to adjust creaminess

Instructions:

1. Boil the soaked cod until soft (about 20–25 minutes), drain, remove bones and skin.

2. In a food processor, add cod and garlic. Start blending while drizzling in olive oil slowly.

3. Blend until smooth and creamy. Adjust salt and pepper.

4. Serve on grilled polenta slices or toasted bread.

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🧅 Sarde in Saor (Sweet & Sour Sardines)

Ingredients:

• 500g fresh sardines (cleaned and floured)

• 2 large white onions

• 1 tbsp white vinegar

• 1 tbsp sugar

• Pine nuts, raisins

• Olive oil for frying

Instructions:

1. Fry the sardines until golden. Set aside.

2. In a pan, soften onions in olive oil, then add vinegar, sugar, pine nuts, and raisins.

3. Layer sardines and onions in a dish. Let marinate in the fridge for at least 24 hours.

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Final Tips for Eating Like a Venetian

• Don’t expect dinner before 8 PM.

• Always reserve at sit-down restaurants — especially good ones.

• Try to stand at bacari and chat with the bartender — it’s part of the culture.

• Ask for the house wine – it’s usually cheap and good!

• Never rush — meals are moments, not just fuel.

Have a look here to our tour off the beaten path in Venice

or our Venice food tour