This warm trattoria not far from the Ca' d'Oro (it's also known as Trattoria Ca' d'Oro) was opened as a bacaro by the owner's great-grandparents. A Venetian terrazzo floor, old marble counter, and rustic furnishings lend a pleasant authenticity that's matched by the food and service. Cicchetti include tender seppie roste (grilled cuttlefish), polpette (meatballs), and baccalà mantecato (cod creamed with milk and olive oil). The house winter pasta is the pastisso de radicio rosso (lasagna with sausage, radicchio, and béchamel sauce). In spring the chef switches to pastisso de asparagi (with asparagus).
Reviewed by Kyla_McD from Cumming, GA on 5/18/08
As the review says, the interior is warm and cozy. Soon after we sat down, the owner came over to offer us some meatballs. They were the best I have ever had! Overall the dinner was good and the wine recommendation was excellent.
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