Vini da Gigio

Vini da Gigio Review

Paolo and Laura, a brother-sister team, run this refined trattoria as if they've invited you to dinner in their home, while keeping the service professional. Deservedly popular with Venetians and visitors alike, it's one of the best values in the city. Indulge in homemade pastas such as rigatoni with duck sauce and arugula-stuffed ravioli. Fish is well represented—try the sesame-encrusted tuna—but the meat dishes steal the show. The anatra (duck) is a flavorful fricassee; the steak with red-pepper sauce and the tagliata di agnello (sautéed lamb fillet with a light, crusty coating) are both superb, and you'll never enjoy a better fegato alla veneziana (Venetian-style liver with onions). It's a shame to order the house wine here: just let Paolo know your budget and he'll choose for you from his more than 3,000 labels.