Quick answers — eating in Venice
- Best restaurant overall
- Local
- Best value
- Anice Stellato (€45-70 | $50-75)
- Strongest cuisines
- Italian, Modern European, Seafood
- Dishes to try
- Sarde in saor, Risotto al nero di seppia, Bigoli in salsa, Fegato alla veneziana
- Booking window
- For MICHELIN-starred venues, book at least 1-3 months ahead, especially for weekend evenings or high season. Summer and holidays demand even earlier reservations.
Booking well in advance, especially for starred restaurants, is essential; 4-8 weeks prior is often advisable. Dress codes are typically elegant casual to smart formal. Tipping is customary but modest, usually 5-10% for exceptional service. Dinner hours usually commence between 7:00 PM and 7:30 PM, often extending until 10:00 PM or later.
Italian
Best Italian restaurants in Venice
Italian kitchens abroad split into two camps: the classic trattoria doing pasta, fish and a short wine list, and the modern dining rooms treating Italian produce with tasting-menu precision.
Glam Enrico Bartolini
Two MICHELIN StarsContemporary Italian · Santa Croce · €240-300 | $260-325
Donato Ascani
Set within the elegant Palazzo Venart, Glam offers a sophisticated gastronomic journey under the guidance of Donato Ascani. The menu showcases refined, contemporary Italian dishes with Venetian influences, prepared with exceptional technical precision and presented beautifully. Dining here provides an intimate, luxurious experience within a stunning garden setting.
Order: Lagoon Turbot; Carbonara with Red Prawns
Oro Restaurant
One MICHELIN StarModern Italian · Giudecca · €190-260 | $205-280
Ettore Botrini
Located within the Cipriani, A Belmond Hotel, Oro offers stunning lagoon views and a lavish dining room. Chef Ettore Botrini creates innovative Italian dishes with a strong Mediterranean identity, emphasizing quality ingredients and sophisticated presentation. It's a grand, luxurious setting for a memorable culinary journey with impeccable service.
Order: Risotto with Red Prawns; Roasted Pigeon
Wistèria
One MICHELIN StarContemporary Italian · San Polo · €130-180 | $140-195
Luca Natalini
Tucked away in a quiet San Polo calle, Wistèria offers an intimate and modern dining experience. Chef Luca Natalini crafts contemporary dishes using seasonal ingredients, blending Italian traditions with creative flair. The menu is a delightful surprise, showcasing bold flavors and a commitment to quality in a welcoming setting.
Order: Baccalà Mantecato; Risotto with Sea Urchin
Modern European
Best modern European restaurants in Venice
Modern European is the catch-all for kitchens that borrow technique from France, produce from their own region and ideas from everywhere — usually tasting-menu only.
Local
One MICHELIN StarModern Venetian · Castello · €160-220 | $175-240
Matteo Tagliapietra
Local champions a contemporary approach to Venetian cuisine, emphasizing meticulously sourced, hyper-seasonal ingredients, especially seafood. The stylish, minimalist dining room offers a refined yet relaxed atmosphere, complemented by an extensive wine list focused on Italian and natural wines. A true reflection of modern Venetian gastronomy.
Order: Crudo di Mare; Risotto 'Local'
Quadri
One MICHELIN StarContemporary Venetian · San Marco · €220-280 | $240-305
Silvio Pellico
Overlooking Piazza San Marco, Quadri offers an opulent dining experience in a historic setting, reimagined with a modern, artistic flair. The Alajmo brothers’ influence is evident in the playful yet precise Venetian cuisine, focusing on lightness and flavor intensity. It’s an iconic Venetian institution delivering refined dishes with unmatched views.
Order: Cappuccino di Laguna; Risotto ai Gò
Seafood
Best seafood restaurants in Venice
Seafood restaurants live or die on the day's catch — the shortest menus are usually the best sign, because the kitchen is cooking what actually came in.
Osteria da Fiore
One MICHELIN StarTraditional Venetian Seafood · San Polo · €180-250 | $195-270
Mara Martin
A Venetian institution, Osteria da Fiore offers exquisite seafood in an intimate, elegant setting. Mara Martin's kitchen celebrates the freshest catch from the Venetian lagoon and Adriatic Sea, prepared with traditional yet refined techniques. The focus is on pristine ingredients and classic flavors, delivering an authentic high-end Venetian experience.
Order: Scampi in saor; Granseola
Il Ridotto
One MICHELIN StarModern Venetian Seafood · Castello · €140-190 | $150-205
Gianni Bonaccorsi
A compact, intimate restaurant focusing on exceptional seafood from the Venetian lagoon and Adriatic. Chef Gianni Bonaccorsi creates refined, contemporary dishes with a deep respect for seasonal ingredients and regional flavors. The small setting ensures a personalized dining experience, making it a highly sought-after reservation for seafood aficionados.
Order: Crudo di Laguna; Pasta with Spider Crab
Budget
Where to eat cheaply in Venice
Cantina Do Mori
A historic bacaro serving traditional cicheti (Venetian tapas) and ombra (small glass of wine). Try their tramezzini and fried meatballs for around €2-5 each.
All'Arco
Renowned for fresh cicheti, particularly seafood-based options, served in a bustling, authentic setting near the Rialto Market. Prices are typically €1.50-3 per piece.
Dai Zemei
A popular standing-room-only bacaro offering a fantastic selection of creative cicheti and sandwiches. Perfect for a quick, delicious bite. Cicheti around €2.50-4 each.
Acqua & Mais
Specializes in traditional Venetian fried seafood, particularly 'fritto misto' served in a convenient cone, and 'mozzarella in carrozza'. Expect to pay €8-15 for a generous portion.
Osteria al Squero
Located opposite a gondola repair workshop, this bacaro offers excellent cicheti and spritz in a lively atmosphere. Ideal for a quintessential Venetian aperitivo. Cicheti range from €1.50-3.
Local dishes
What to eat in Venice
Sarde in saor
This classic Venetian appetizer features fried sardines marinated in vinegar, onions, pine nuts, and raisins. The sweet and sour balance is characteristic of Venetian cuisine, rooted in preserving fish for long sea voyages. It's a staple found in bacari and traditional restaurants throughout the city, offering a taste of history.
Risotto al nero di seppia
A striking and flavorful dish, this risotto is made with cuttlefish ink, giving it a dramatic black color and a rich, briny taste. The cuttlefish itself is often finely chopped and incorporated, creating a creamy, intensely oceanic experience. It's a true Venetian specialty, not to be missed for seafood lovers.
Bigoli in salsa
Bigoli is a thick, whole-wheat spaghetti-like pasta typical of the Veneto region. 'In salsa' traditionally refers to a sauce made from anchovies or sardines, slowly cooked until they dissolve into a rich, savory paste with onions. It’s a humble yet deeply satisfying dish, representing Venetian culinary tradition.
Fegato alla veneziana
A quintessential Venetian dish, this involves thinly sliced calf's liver gently pan-fried with liberal amounts of caramelized onions and a splash of vinegar. The sweetness of the onions perfectly complements the rich flavor of the liver. It's a surprisingly delicate and flavorful meal, often served with polenta.
Baccalà mantecato
A creamy, whipped codfish spread made from rehydrated and cooked salted cod, olive oil, garlic, and parsley. It's typically served as a cicchetto on small pieces of grilled polenta or bread. This rich, savory, and wonderfully textured dish is a beloved Venetian aperitivo staple, found in almost every bacaro.
Fritto Misto
A delightful assortment of lightly battered and deep-fried seafood, often including calamari, shrimp, small fish like sardines, and occasionally vegetables. It's a perfect dish to share, especially when fresh from the lagoon. Light, crispy, and flavorful, it's a staple found in seafood restaurants and casual eateries, particularly on the islands.
Granseola alla veneziana
This exquisite dish features spider crab, a prized crustacean from the Venetian lagoon. The crab meat is usually dressed simply with olive oil, lemon, salt, and pepper, allowing its natural sweetness and delicate flavor to shine. It's often served as a cold appetizer or first course, especially during warmer months.
Scampi in busara
A vibrant and flavorful dish, 'scampi in busara' features fresh langoustines cooked in a rich, spicy tomato sauce, often with white wine, garlic, and sometimes a hint of chili. The sauce is perfect for dipping crusty bread. It's a popular and delicious seafood pasta sauce or main course.
How to book a table in Venice
- · For MICHELIN-starred venues, book at least 1-3 months ahead, especially for weekend evenings or high season. Summer and holidays demand even earlier reservations.
- · Many upscale restaurants require a credit card guarantee or a non-refundable deposit for reservations, especially for larger groups or tasting menus.
- · Consider lunch menus at starred restaurants; they often offer a more accessible price point to experience the chef's cuisine, typically €60-120 for a set menu.
- · Be aware of cancellation policies; late cancellations or no-shows can incur significant charges, often the full cost of the tasting menu. Confirm policies upon booking.
FAQ
Venice restaurant questions travellers ask
What is the best restaurant in Venice?
Local in Castello is the benchmark table — Modern Venetian, led by Matteo Tagliapietra, one michelin star, around €160-220 | $175-240 per person. Order the Crudo di Mare; Risotto 'Local'
Where is the best Italian restaurant in Venice?
Glam Enrico Bartolini in Santa Croce is the Italian table to book in Venice (€240-300 | $260-325 per person). Other strong options: Oro Restaurant, Wistèria.
Where is the best modern European restaurant in Venice?
Local in Castello is the modern European table to book in Venice (€160-220 | $175-240 per person). Other strong options: Quadri.
Where is the best seafood restaurant in Venice?
Osteria da Fiore in San Polo is the seafood table to book in Venice (€180-250 | $195-270 per person). Other strong options: Il Ridotto.
Where can I eat well in Venice without spending a fortune?
Anice Stellato is the best-value table on this list at roughly €45-70 | $50-75 per person. Beyond fine dining, locals point to Cantina Do Mori, All'Arco, Dai Zemei.
How far in advance should I book restaurants in Venice?
For MICHELIN-starred venues, book at least 1-3 months ahead, especially for weekend evenings or high season. Summer and holidays demand even earlier reservations. Many upscale restaurants require a credit card guarantee or a non-refundable deposit for reservations, especially for larger groups or tasting menus.
What food is Venice famous for?
Sarde in saor, Risotto al nero di seppia, Bigoli in salsa, Fegato alla veneziana, Baccalà mantecato — the dishes most worth eating where they come from. This classic Venetian appetizer features fried sardines marinated in vinegar, onions, pine nuts, and raisins. The sweet and sour balance is characteristic of Venetian cuisine, rooted in preserving fish for long sea voyages. It's a staple found in bacari and traditional restaurants throughout the city, offering a taste of history.
Planning the rest of Venice?
The full Venice guide has a seven-day itinerary, neighbourhoods, museums and the mistakes to avoid.
Read the Venice travel guide