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RESTAURANTS IN VENEZIA
| Trattoria DO FORNI Set right in the historic heart of Venice, enmeshed in the city's web of tiny calli just steps away from the Piazza San Marco, as well as one of the city's most exclusive hotels, the restaurant DO FORNI is one of the most popular, lively and representative eateries. Harry's Dolci Giudecca 774 tel. 041-5208337 Enchanting location chosen by Arrigo Cipriani himself: dining is on the green, overlooking Zattere and the boats passing by on the canals. The food is prepared with a special attention to lightness. Try the Risotto Primavera, the San Pietro filet of fish alla Carlina, the scampi al forno with rice pilaf, tagliolini with scampi and zucchini. The DOLCI offers more value-for-money than the legendary HARRY'S BAR. La Corte Sconta Calle del Prestin tel. 041-5227024 A lovely Venetian trattoria, well-maintained but quite simple (tables topped with butcher paper and red napkins). Best antipasti, followed by polenta, granseola (local soft-shell crabs), garusoli, sradoni marinati; plus spaghetti with cagnoletto, black pasta, and fried fish. Osteria da Fiore San Paolo - Calle del Scaleter Tel: 041-721308 Chef's special is turbot baked in a pastry crust served with potatoes braised in oil and rosemary. Alberto Cannaregio 5401, calle Giacinto Gallina tel. 041-5238153 A wonderful osteria for home-style cooking far from the "maddening" crowds and well-travelled routes. The antipasti overflows its trays with an abundance of nervetti, polpettine, seppioline. First courses (in Italy read "pasta") include spaghettini with caparossoli and squid. These could be followed up by baccalà con polenta and a fish pastry.
Travelers' tip: A bacaro is a typical Venetian eatery where you eat
standing up. Traditional fare is 'sarde in saor' (marinated sardines), scallops and canoce
with the local white wine. Wine is sold by the glass, a local custom referred to as
'ombra' (shadow). Only few bacari have table and chairs. |
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