Venice Restaurant Tips by keeweechic

Traditional Venetian Food

Traditional Venetian food is based around the sea. Sarde in saor are a common appetizer, sardines marinated in oil and vinegar, often with raisins, pinenuts, and peppercorns. Granseola is local spider crab, served in the shell. The tasty tentacles of cuttlefish and calamari appear in numerous dishes, as do folpetti, baby octopus. Risotto is very traditional to Venice: the main ingredients (often seafood) are cooked along with the starchy rice, creating a soft, creamy texture. Scampi, a variety of langoustine (not prawns as commonly known in other countries), are popular in risotto or grilled whole.

Venetians are passionate about wine, and knowledgeable visitors may well find a few jewels in local wine shops and bacari. Most wines sold in Venice are young and light to complement the seafood. Of whites, Soave Classico from nearby Verona is popular and good, while a good Tocai from Italy's Friuli region can be exceptional. Valpolicella, a light, internationally-known red, can be quite good when young. Among the best reds in the Veneto is the often superb Amarone di Valpolicella, dark, potent, and strong. Dry Prosecco is Venice's answer to champagne, unassuming but often surprisingly good, and perfect as a light aperitif.

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Relaxed Evenings

Most Venetians are happy to spend evenings socializing over a glass of wine in a local wine bar, many of which stay open until midnight or 1am.

Campo Santa Margherita in Dorsoduro is lively on weekends - the numerous bars in the area cater primarily to Venetian university students and their foreign counterparts. Campo San Luca is often a hotspot on summer weekends, when live rock bands play outside until late.

Haig's Bar - San Marco 2477/78, Campo S. Maria del Giglio.

Inishark Irish Pub - Castello 5787, Calle del Mondo Novo.

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