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Dining options in Venice range from the ultra-high end, where jackets and ties are a must, to the very casual. Once staunchly traditional, many restaurants have renovated their menus along with their dining rooms, creating dishes that blend classic Venetian elements with ingredients less common to the lagoon environs.Mid-range r
Dining options in Venice range from the ultra-high end, where jackets and ties are a must, to the very casual. Once staunchly traditional, many restaurants have renovated their menus along with their dining rooms, creating dishes that blend classic Venetian elements wit
Dining options in Venice range from the ultra-high end, where jackets and ties are a must, to the very casual. Once stau
Dining options in Venice range from the ultra-high end, where jackets and ties are a must, to the very casual. Once staunchly traditional, many restaurants have renovated their menus along with their dining rooms, creating dishes that blend classic Venetian elements with ingredients less common to the lagoon environs.
Mid-range restaurants are often more willing to make the break, offering innovative options while keeping traditional dishes available as mainstays. Restaurants are often quite small with limited seating, so make sure to reserve ahead. It's not uncommon for restaurants to have two seatings per evening, one at 7 and one at 9.
There's no getting around the fact that Venice has more than its share of overpriced, mediocre eateries that prey on tourists. Avoid places with cajoling waiters standing outside, and beware of restaurants that don't display their prices. At the other end of the spectrum, showy menu turistico (tourist menu) boards make offerings clear in a dozen languages, but for the same €15–€20 you'd spend at such places you could do better at a bacaro making a meal of cicchetti (savory snacks).
Budget-conscious travelers might want to take their main meal at lunch, when restaurant prices tend to be lower. Also keep an eye out for cafés and trattorias that offer meals prepared for operai (workers); they’ll have daily specials designed for those who have to eat and run, which anyone is welcome to partake in. Bacari offer lighter fare, usually eaten at the bar (prices are higher if you sit at a table) and wine lists that offer myriad choices by the glass.
Although pizzerias are not hard to find, Venice is not much of a pizza town—standards aren't what they are elsewhere in Italy, and local laws impede the use of wood-burning ovens. Seek out recommended pizzerias, or opt for a bacaro snack instead of a soggy slice of pizza al volo, which is too commonly precooked and reheated. Tramezzini, the triangular white-bread sandwiches served in bars all over Italy, however, are almost an art form in Venice. The bread is white but doesn’t at all resemble the "Wonder" of your youth; many bars here still make their own mayonnaise, and few skimp on the fillings.
Don't let the name pizzeria con cucina fool you: Muro offers its mostly youthful clientele a varied menu and uses high-quality ingredients, taking its cue from its more refined sister restaurant, Muro Rialto. Select from excellent Venetian fare and pizza in classic and innovative forms—try the arrotolata amoretesoro (a rolled pizza) with bresaola (thinly sliced air-cured beef), scamorza (a delicately flavored melting cheese made from cow's milk), and radicchio. Chef Francesco adds dimension to the menu with classic Italian selections, along with the piatti unici, a single course fancifully combining elements of first and second courses. A wide selection of beer is on tap.
This small, popular neighborhood osteria—located canal-side, just under the nose of the campo's famous corner statue—specializes in creative versions of classic Italian (but not necessarily Venetian) dishes; don't skip dessert, as the tiramisu wins raves. Dine in the artsy and atmospheric interior or outside in the intimate, echoing square for a truly memorable experience.
Around since 1965, Al Gatto Nero offers the best fish on Burano. No matter what you order, though, you'll savor the pride the owner and his family have in their lagoon, their island, and the quality of their cucina (maybe even more so when enjoying it on the picturesque fondamenta). The fish is top quality and couldn't get any fresher; all pastas and desserts are made in-house; the fritto misto is outstanding for its lightness and variety of fish; risotto de Gò (ghiozzo) is a Burano cucina povera standard that had almost disappeared from local menus until Anthony Bourdain introduced it to travelers. "Each day our fisherman return with the best the lagoon has to offer," says the owner, who, upon understanding he could not pursue his dream of being a musician, decided instead to make the kitchen sing.
Fondamenta della Giudecca 88, Burano, Veneto, 30142, Italy
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