Venice Food

Cicchetti are the backbone of Venetian snacking culture — small, tapas-style bites served in bàcari across the city. These can be as simple as marinated anchovies on bread, hard-boiled eggs, or olives, or more elaborate, like fried meatballs, baccalà mantecato, or sardines in saor. Venetians typically enjoy cicchetti standing at the counter, accompanied by a small glass of wine (called an ombra).

This creamy salted cod spread is a Venetian classic. Cod is boiled in a mix of milk and water, deboned, then whipped with olive oil and garlic until smooth and velvety. It’s traditionally served on slices of grilled polenta or toasted bread, making it one of the most popular cicchetti in the city.

A sweet-and-sour favorite, sarde in saor features fried sardines marinated in vinegar with onions, pine nuts, and raisins. The dish reflects Venice’s trading past, with flavors influenced by the Middle East. Once a sailor’s dish designed to preserve fish for long voyages, today it’s a must-try Venetian appetizer.

The Venetian tramezzino is no ordinary sandwich. Made with crustless white bread and filled with combinations like tuna and egg, ham and mushrooms, or mozzarella and tomato, it’s a light but satisfying snack. You’ll find tramezzini at cafés and bars throughout Venice, often alongside cicchetti.

Venetian polpette are fried meatballs, typically made with ground beef, veal, or pork mixed with garlic, parsley, and eggs. Some versions also include mortadella or Parmigiano Reggiano for extra flavor. They’re crisp on the outside, tender inside, and one of the most popular cicchetti options.

Invented in Venice at Harry’s Bar in the 1950s, carpaccio consists of paper-thin slices of raw beef drizzled with olive oil, lemon juice, and topped with cheese shavings. Its delicate flavors have made it a global classic, but it remains a Venetian icon.

Venetian meals often begin with small but flavor-packed plates that showcase the city’s love of seafood and its history as a trading hub. These appetizers are simple yet refined, often paired with a glass of local wine or spritz. Many can be found at cicchetti bars (bàcari), where locals gather for quick bites and conversation.

Main Courses

One of Venice’s most distinctive dishes, this risotto is prepared with cuttlefish ink, which gives it its striking black color. The rice absorbs the deep, briny flavors of the sea, while the tender cuttlefish adds texture. It’s rich, creamy, and a must-try for adventurous eaters.

Unique to the Venetian lagoon, this risotto is made with gò (ghiozzo), a local goby fish. The fish is simmered into a delicate broth that infuses the rice with flavor. The dish is especially famous on the island of Burano, where it’s considered a local specialty.

A beloved springtime dish, risi e bisi combines risotto rice with fresh peas, butter, stock, and Parmigiano Reggiano. Traditionally served on April 25th, the feast day of Venice’s patron saint, St. Mark, it strikes a balance between soup and risotto — creamy but not overly dense.

Bigoli are thick, whole-wheat spaghetti with a rough texture that holds onto sauce. In this Venetian favorite, they’re tossed with a slow-cooked mixture of onions and anchovies. The result is a simple but intensely flavorful dish that has been a staple of Venetian kitchens for centuries.

Moleche are small green crabs caught during their molting season, when their shells are soft. They’re lightly battered and fried whole, creating a dish that’s crispy on the outside and tender inside. Moleche fritte are considered a delicacy and are only available in spring and fall.

Schie are tiny shrimp from the Venetian lagoon. They’re gently boiled with garlic, lemon, salt, and pepper, then served atop a bed of creamy white polenta. This dish exemplifies Venetian comfort food, marrying land and sea in perfect balance.

A hearty dish of thinly sliced veal liver cooked with caramelized onions, parsley, and a splash of vinegar or wine. Butter enriches the sauce, making the liver tender and flavorful. Served with polenta, it’s one of the most traditional Venetian second courses.

Desserts

Although its exact origins are debated, tiramisu has strong roots in the Veneto region and has become synonymous with Venetian dining. The dessert layers espresso-soaked ladyfingers with mascarpone cream, sugar, and cocoa powder. Light yet indulgent, it’s a timeless Italian favorite.

These long, thin biscuits were once baked for Venetian sailors, since they kept well on long voyages. Today, baicoli are enjoyed as a snack or dunked in coffee and sweet wine. Their crisp texture makes them ideal for pairing with zabaione or gelato.

Fritole are sweet carnival fritters that date back to the Renaissance, when they were sold at street stalls across Venice. Made from a dough of flour, eggs, sugar, and raisins, they’re fried until golden and dusted with powdered sugar. Traditionally eaten during Carnevale, they remain a beloved seasonal treat.

Originating from the island of Burano, these ring-shaped butter cookies are simple yet delicious. They’re flavored with vanilla or lemon zest and are often enjoyed with a glass of sweet wine.

These rustic cornmeal cookies are enriched with raisins soaked in grappa. Their name comes from giallo (yellow), a nod to the golden color imparted by the cornmeal. They’re hearty, lightly sweet, and uniquely Venetian.

Dining in Venice can be a mixed experience — while there are tourist traps along the Grand Canal, the city also has some of the finest seafood restaurants and trattorias in Italy. Formal Venetian meals often feature multiple courses, from antipasti to dessert, and the best spots highlight fresh, local ingredients from the lagoon and surrounding Veneto region. Here are some of the most highly recommended restaurants in Venice:

Address: Calle dei Fabbri, San Marco 4685, 30124 Venice

Bistrot de Venise offers an elegant dining experience centered on historical Venetian cuisine paired with rare wines. The restaurant is known for reinterpreting traditional recipes, many of which date back to the Renaissance, using seasonal and local products.

Address: Calle del Scaleter, San Polo 2202/a, 30125 Venice

One of Venice’s most renowned restaurants, Osteria da Fiore is famous for its refined takes on classic Venetian dishes. The family-run osteria has earned international acclaim while maintaining its roots in local tradition.

Address: Rio Terà delle Carampane, San Polo 1911, 30125 Venice

Tucked away from the tourist crowds, Antiche Carampane is a favorite among locals. The menu focuses on fresh fish and seafood specialties such as sarde in saor, fried soft-shell crab, and cuttlefish ink dishes.

Address: Fondamenta de l’Ospedaleto, Dorsoduro 366, 30123 Venice

Ai Gondolieri is a cozy restaurant near the Guggenheim Museum that highlights traditional Venetian flavors. Known for hearty, meat-forward dishes alongside seafood, it’s a great choice if you want something beyond the lagoon’s bounty.

Address: Campiello della Pescaria, Castello 3968, 30122 Venice

Al Covo emphasizes seasonal, locally sourced ingredients, many of which come directly from the Venetian lagoon. Expect refined versions of classics, with a menu that changes often to reflect what’s freshest.

Vini da Gigio

Address: Calle Stua Cannaregio, Cannaregio 3628, 30121 Venice

A traditional Venetian inn with a warm, rustic atmosphere, Vini da Gigio serves both fish and meat dishes, with recipes that stay close to Venetian tradition. Guests can also peek into the open kitchen for a glimpse of the chefs at work.

Address: Via San Martino Destro 221, 30142 Venice (Burano)

Located on the colorful island of Burano, Trattoria da Romano is a must for its famous Risotto di Gò (made with lagoon fish). Anthony Bourdain praised it on No Reservations, and it remains one of the most beloved spots in the lagoon.

NOTE: Closed on Tuesdays