La Bitta Review
The decor is more discreet, the dining hours longer, and the service friendlier and more efficient here than in many small restaurants in Venice—and the non-fish menu (inspired by the cuisine of the Venetian terra firma) is a temptation at every course. Market availability keeps the menu changing almost every day, although typically you can start with a savory barley soup or gnocchi with winter squash and aged ricotta cheese. Then choose a secondo such as lamb chops with thyme, anatra in pevarada (duck in a pepper sauce), or guinea hen in cream. The homemade desserts are all luscious, and it's been said that La Bitta serves the best panna cotta (flavored custard) in town. Trust owner Deborah Civiero's selection from her excellent wine and grappa lists.