🍝 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. 🇮🇹
