What to Eat in Venice — The Ultimate Guide to Venetian Food & Drinks
Venice is a city like no other — where canals replace streets, sunsets feel like paintings, and every bite of food tells a story of history, geography, and tradition. Born from the sea and shaped by centuries of trade, Venice developed a culinary identity that is both refined and deeply rooted in its lagoon.
If you’re planning a visit, prepare your palate as carefully as your itinerary. Here’s our guide to the must-try dishes and drinks in Venice — crafted to help you savor the city like a true Venetian.
1️⃣ Cicchetti — Venice’s Irresistible Small Plates
Imagine wandering through hidden alleys and stepping into a cozy bacaro — a traditional Venetian wine bar — where locals chat over wine and plates of bite-sized delights. Welcome to the world of cicchetti, Venice’s answer to tapas.
- What they are: Small plates or snacks, usually eaten standing with a glass of local wine (an ombra).
- Typical cicchetti: Fried calamari, polpette (meatballs), baccalà mantecato crostini, marinated vegetables, cheeses, and cold cuts.
Try authentic bacari like Cantine del Vino già Schiavi or Al Merca near the Rialto Market — or join our Cicchetti & Wine Tour to experience the best hidden spots guided by locals.
2️⃣ Sarde in Saor — Sweet and Sour Sardines
A true taste of Venice’s seafaring history, sarde in saor is one of the city’s oldest dishes — a perfect blend of sweet, sour, and savory flavors.
What it is: Fried sardines marinated in onions, vinegar, raisins, and pine nuts. Once a preservation method for fishermen, today it’s an iconic antipasto.
Where to try: Antiche Carampane or Osteria alla Staffa — authentic and atmospheric Venetian osterie.
3️⃣ Risi e Bisi — The Venetian Comfort Dish
Spring in Venice means fresh peas — and that means risi e bisi, a creamy, comforting rice-and-pea dish that sits between soup and risotto.
- Ingredients: Fresh peas, Vialone Nano rice, butter, Parmigiano-Reggiano, and sometimes pancetta.
- Tradition: Served on April 25th, St. Mark’s Day, in honor of Venice’s patron saint.
Where to try: La Zucca or Antica Adelaide — both serve this Venetian classic when it’s in season.
4️⃣ Bigoli in Salsa — The Pasta of the Lagoon
When it comes to Venetian pasta, bigoli reign supreme. These thick, rough noodles hold sauce beautifully — especially the traditional salsa of onions and anchovies.
Flavor: Deeply umami, savory, and satisfying — a taste that connects Venice’s humble fishermen’s past to its rich culinary present.
Where to try: Trattoria da Fiore or Trattoria al Gatto Nero on Burano Island.
5️⃣ Fritto Misto — A Feast From the Sea
Fritto misto celebrates Venice’s maritime heritage with a crunchy, golden mix of the lagoon’s best seafood.
- What’s inside: Calamari, shrimp, small fish (sardines or anchovies), and sometimes vegetables.
- Perfect pairing: A glass of chilled Prosecco — or better yet, join our Flavors of Veneto Tour to taste it at its freshest.
Where to try: Antiche Carampane or Ristorante da Ivo — both local favorites.
6️⃣ Tiramisu — A Venetian Sweet Born in Treviso
The world’s most beloved dessert traces its roots to the Veneto region, just outside Venice, in the town of Treviso.
Layers of espresso-soaked ladyfingers, mascarpone cream, and cocoa powder create a balance of rich and airy perfection.
Where to try: I Tre Mercanti near Campo San Fantin — famous for artisanal tiramisu made fresh daily. Or visit Treviso itself for our Tiramisù Cooking Class.
7️⃣ Spritz — The Venetian Aperitif
Nothing says Venice like an evening Spritz. Bright, bubbly, and bittersweet, this aperitivo embodies the city’s joyful spirit.
- Ingredients: Prosecco, Aperol (or Select, a Venetian favorite), and soda water — garnished with orange.
- Best enjoyed: Outdoors at golden hour, paired with a plate of cicchetti.
Where to try: In Campo Santa Margherita or Campo Santo Stefano — or during our Venice Wine & Cicchetti Tour.
8️⃣ More Venetian Specialties You Shouldn’t Miss
- Fegato alla Veneziana: Tender calf liver cooked with onions, often served with creamy polenta.
- Moeche: Soft-shell crabs fried whole — a lagoon delicacy available in spring and autumn.
- Baccalà mantecato: Whipped salted cod, silky and rich, spread over toasted bread.
- Polenta: A staple side that complements meats, seafood, and stews.
- Seafood risotto: Briny, aromatic, and full of lagoon flavor.
To explore these flavors up close, book our Flavors of Veneto Day Tour or Venice Food & Wine Experience.
🪄 Tips for Eating Like a Local in Venice
- Avoid tourist traps: Skip places with English-only menus; look for osterie filled with locals.
- Follow the seasons: Venetian food changes with the tides and harvests — ask for seasonal dishes.
- Drink local: Try Veneto wines like Soave, Valpolicella, and Prosecco.
- Eat casually: Some of the best meals are enjoyed standing with a glass of wine at a bacaro.
- Take your time: In Venice, good food — like good art — deserves to be savored.
✨ Final Thoughts — Taste the Soul of Venice
To eat in Venice is to taste its soul: the sea, the markets, the artistry of its people. From a humble cicchetto in a hidden bacaro to an elegant seafood feast overlooking the Grand Canal, every dish tells a story of survival, beauty, and passion.
🍷 Ready to explore Venice through its flavors? Join one of our Venice Food Tours and experience the city with all your senses.
Buon appetito — and remember, in Venice, every bite is a work of art. 🇮🇹
FAQs — What to Eat in Venice: The Ultimate Guide to Venetian Food & Drinks
What are the must-try dishes in Venice?
Start with the classics: cicchetti (Venetian tapas), sarde in saor, bigoli in salsa, and baccalà mantecato. Don’t miss a creamy risi e bisi in spring or a platter of fritto misto by the water. To discover authentic bacari and hidden food spots, join our Venice Cicchetti & Wine Tour.
Where can I find the best Venetian dessert?
For the original tiramisu, head to Treviso — or learn to make it yourself with our Tiramisù Cooking Class. In Venice, try I Tre Mercanti near Campo San Fantin, where tiramisù is freshly crafted every day.
What should I drink like a local in Venice?
Sip a Spritz made with Aperol, Select, or Campari and Prosecco, ideally at golden hour in Campo Santa Margherita. Pair it with cicchetti or enjoy it during our Flavors of Veneto Tour. For something special, toast with a glass of Asolo Prosecco Superiore DOCG from our Adopt a Vineyard Experience.
