Must-Try Dishes and Drinks
Cicchetti
Start with the essence of Venetian dining: cicchetti. These are small plates, the Venetian equivalent of Spanish tapas, and they capture the convivial side of the city. Locals gather in bacari before lunch or dinner, order an assortment of cicchetti, and pair them with a small glass of wine known as an ombra.
Typical examples include crostini topped with baccalà mantecato, skewers of grilled seafood, marinated vegetables or spiced meatballs. The portions are small, meant for tasting and sharing. One popular spot is Osteria al Portego, a tiny bar near Rialto where the counter is packed with colorful bites and the atmosphere is lively.
Sarde in Saor
Among the oldest recipes of traditional food in Venice, sarde in saor shows the city’s love of contrasts. It combines fried sardines with onions, raisins and pine nuts, creating a balance of sweet, sour and salty flavors.
The dish was originally created by fishermen who needed to preserve sardines on long journeys. Today it is a common starter in many trattorias, especially in Cannaregio and San Polo, where you can still find versions close to the original.
Baccalà Mantecato
If one dish could symbolize Venetian cuisine, it would be baccalà mantecato. This creamy spread made from dried cod, olive oil and garlic is served on toasted bread or polenta in almost every bacaro. It is a must-try for anyone wondering what to eat in Venice.
The tradition dates back to the fifteenth century, when the Venetian merchant Pietro Querini brought dried cod from Norway. Since then it has remained a staple, valued for its smooth texture and delicate flavor.
Bigoli in Salsa
Venice has its own pasta: bigoli in salsa. Thick whole-wheat noodles are tossed in a sauce of anchovies and onions. It was once eaten on fasting days such as Christmas Eve and Good Friday.
Today it is still considered a classic. A well-known place to try it is Osteria alle Testiere, where the recipe is prepared in a traditional way.
Risotto al Nero di Seppia
Few dishes represent Venetian seafood better than risotto al nero di seppia, made with cuttlefish and its black ink. The dish is striking for its dark color and has a rich, briny taste.
One of the most famous places to try it is Trattoria da Romano on Burano, a restaurant known for its seafood risottos.
Fegato alla Veneziana
For meat lovers, fegato alla veneziana is a classic example of what to eat in Venice. It is calf’s liver sautéed with onions and white wine. The sweetness of the onions balances the intensity of the liver.
You can try a refined version at Ristorante da Ivo, not far from St. Mark’s.
Spritz and Ombra
No exploration of Venetian cuisine is complete without mentioning its drinks. The spritz, now known worldwide, was created in Venice. It is a mix of prosecco, soda and Aperol or Campari.
Equally traditional is the ombra, a small glass of local wine. The name, meaning “shade,” comes from the habit of wine sellers who once moved their stalls to follow the shadow of St. Mark’s bell tower.
Traditional Bacari
The heart of Venetian food culture lies in its bacari. These small wine bars serve cicchetti and ombre in an informal setting.
One of the best known is Cantina Do Spade, near Rialto, where the atmosphere is rustic and welcoming. Many visitors enjoy spending an evening moving from one bacaro to another, trying a few small plates and a glass of wine at each stop.
