Venice is a city like no other — a place where the streets are canals, the views are pure poetry, and every bite of food tells a story of history, geography, and tradition.
Nestled within the shimmering waters of the Venetian Lagoon, Venice developed a culinary identity all its own, shaped by centuries of maritime trade, cultural exchanges, and a profound connection to the sea.
If you’re planning a visit to this enchanting city, preparing your palate is just as important as preparing your itinerary.
Here’s a full guide to the must-try dishes and drinks in Venice, designed to make your journey as flavorful as it is unforgettable.
1. Cicchetti: Venice’s Irresistible Small Plates
Imagine wandering through the narrow, labyrinthine alleys of Venice and finding yourself in a cozy bacaro (a traditional Venetian wine bar), where locals gather for lively conversations, a glass of wine, and a few delicious bites.
Welcome to the world of cicchetti — Venice’s answer to Spanish tapas.
What Are Cicchetti?
Cicchetti are small plates or finger foods, perfect for a quick snack or a casual meal.
They are typically enjoyed standing at the bar, accompanied by an ombra (a small glass of local wine) or a refreshing spritz.
Typical Cicchetti Include:
- Fried seafood (especially calamari and shrimp)
- Meatballs (polpette)
- Crostini topped with baccalà mantecato (creamed salted cod)
- Marinated vegetables
- Local cheeses and cold cuts
Where to Try:
Seek out authentic bacari like Cantine del Vino già Schiavi or Al Merca near the Rialto Market for an unforgettable cicchetti crawl.
2. Sarde in Saor: Sweet and Sour Sardines
One of Venice’s oldest and most iconic dishes, sarde in saor captures the essence of Venetian cooking: simple ingredients transformed by ingenious techniques.
What Is Sarde in Saor?
Sarde in saor is a preparation of fried sardines marinated with sweet and sour onions, vinegar, raisins, and pine nuts.
This method was originally developed by fishermen who needed to preserve their catch for long sea voyages. Today, it remains a staple of Venetian cuisine — and a symbol of the city’s maritime soul.
Flavor Profile:
Tangy, sweet, savory, and rich, all at once. A true explosion of taste.
Where to Try:
Order it as an antipasto at traditional restaurants like Antiche Carampane or Osteria alla Staffa.
3. Risi e Bisi: A Venetian Comfort Food
In Venice, springtime means the arrival of fresh peas — and with them, one of the city’s most beloved dishes: risi e bisi.
What Is Risi e Bisi?
Somewhere between a risotto and a hearty soup, risi e bisi is a creamy rice dish made with:
- Fresh spring peas
- Carnaroli or Vialone Nano rice
- Butter
- Parmigiano-Reggiano
- Pancetta (sometimes)
Traditionally served on April 25th, St. Mark’s Day (Venice’s patron saint), risi e bisi is comfort in a bowl, a celebration of spring’s bounty.
Where to Try:
Look for it at traditional osterie like La Zucca or Antica Adelaide — but remember, it’s seasonal!
4. Bigoli in Salsa: Hearty Venetian Pasta
When it comes to pasta in Venice, the star is undoubtedly bigoli — and the most iconic preparation is bigoli in salsa.
What Is Bigoli in Salsa?
Bigoli are thick, rough-textured noodles, similar to spaghetti but more substantial.
In this dish, they are tossed with a savory sauce of onions and anchovies, sautéed slowly until meltingly soft and rich.
Flavor Profile:
Salty, umami-rich, deeply satisfying.
Where to Try:
Sample authentic bigoli in salsa at Trattoria da Fiore or Trattoria al Gatto Nero on Burano Island.
5. Fritto Misto: A Feast From the Sea
Given its lagoon location, it’s no surprise that Venice boasts some of the freshest, most delightful seafood dishes in Italy — and few are more fun than fritto misto.
What Is Fritto Misto?
Fritto misto is a mixed platter of lightly battered, deep-fried seafood, usually including:
- Calamari
- Shrimp
- Small fish (like sardines or anchovies)
- Sometimes vegetables like zucchini
Flavor Profile:
Crispy, tender, briny, and addictive.
Where to Try:
Enjoy a golden, crispy fritto misto along the canals at Trattoria Antiche Carampane or Ristorante da Ivo.
Tip:
Order it with a glass of cold Prosecco for the perfect Venetian pairing.
6. Tiramisu: A Sweet Venetian Delight
Though many associate Tiramisù with broader Italian cuisine, did you know its origins trace back to the Veneto region — specifically, the charming town of Treviso, just a short trip from Venice?
What Is Tiramisu?
This beloved dessert layers:
- Ladyfinger biscuits dipped in espresso
- Creamy mascarpone cheese
- Cocoa powder dusted on top
It’s rich, yet light. Sweet, yet balanced with the bitterness of coffee and cocoa.
Where to Try:
For a truly authentic experience, try I Tre Mercanti — a hidden gem in Venice known for its handmade tiramisu variations.
7. Spritz: The Venetian Aperitif
No culinary journey through Venice would be complete without sipping a Spritz — the quintessential Venetian cocktail.
What Is a Spritz?
A refreshing, bittersweet aperitif made with:
- Prosecco (sparkling wine)
- Aperol, Campari, or Select (a local favorite)
- Soda water
- Orange slice for garnish
Born in the 19th century when Austrians added water to Venetian wines, the modern Spritz is now a symbol of la dolce vita.
Where to Try:
Find a sunny piazza (St. Mark’s Square, Campo Santa Margherita, or Campo Santo Stefano) and enjoy your spritz with some cicchetti. Pure bliss!
8. Other Venetian Specialties You Shouldn’t Miss
Beyond the “great hits,” Venice’s cuisine is full of lesser-known treasures worth discovering:
- Fegato alla Veneziana:
Tender liver cooked with onions, often served with creamy polenta. - Moeche:
Tiny, soft-shell crabs harvested in the lagoon, fried whole for a delicate crunch. - Baccalà Mantecato:
Creamed salted cod, whipped with olive oil into a silky spread, perfect on crusty bread. - Polenta:
A staple side dish made from cornmeal, often accompanying meats, seafood, or vegetable stews. - Seafood Risotto:
Rich and briny, loaded with clams, squid, and local catch, capturing the essence of the lagoon.
9. Tips for Eating Like a Local in Venice
- Avoid Tourist Traps:
Look for menus written in Italian and places filled with Venetians, not just tourists. - Embrace Seasonal Eating:
Venetian cuisine follows the rhythms of the lagoon and seasons — don’t be afraid to ask for seasonal specialties. - Order House Wine:
Local wines like Soave, Prosecco, and Pinot Grigio are usually affordable and delicious. - Dine Casually:
Many of the best meals in Venice are casual affairs — shared at a bacaro or eaten while perched on a canal wall. - Take Your Time:
Meals in Italy are meant to be enjoyed slowly, without rush. Savor every bite, every sip, every moment.
Final Thoughts: Taste the Soul of Venice
To eat in Venice is to taste history, geography, and tradition in every bite.
It’s a celebration of the sea, the land, and the ingenuity of a people who have thrived for centuries in a most improbable city.
From a simple cicchetto at a lively bacaro to an elegant seafood feast overlooking the Grand Canal, Venice offers a culinary journey as magical as its misty canals and golden sunsets.
So when you visit, don’t just admire the beauty of the buildings —
taste the soul of Venice, one delicious dish at a time.
Buon appetito!
