Italien

Was man in Venedig essen sollte

Venice offers a distinctive lagoon cuisine that mixes seafood, rice and sweet‑and‑sour flavors. The scene ranges from historic osterie to modest bacari serving cicchetti.

Lokale Gerichte zum Probieren

Sarde in saor

Fried sardines with onions, raisins and pine nuts, served as an appetizer in bacari.

Polenta alla seppia

Cornmeal cooked with cuttlefish ink, a black, mildly flavored specialty of the lagoon.

Risotto al nero di seppia

Creamy rice risotto coloured and flavored with cuttlefish ink, common in seafood restaurants.

Fegato alla veneziana

Thinly sliced calf liver sautéed with onions, traditionally eaten for lunch.

Baccalà mantecato

Salted cod whipped with olive oil, served on crostini in bacari.

Cicchetti

Small bites such as olives, meatballs or marinated seafood, enjoyed with a glass of wine.

Tiramisù

Layered coffee‑soaked ladyfingers and mascarpone, claimed to originate in the Veneto region.

Aperol Spritz

Prosecco, Aperol and soda, the classic pre‑dinner drink served at most bars.

Wo essen

1
Campo Santa Margherita
Bustling student area with many bacari offering cicchetti and spritz.
2
Rialto Market
Historic fish and produce market; try fresh seafood dishes nearby.
3
Cannaregio
Traditional neighbourhood with numerous osterie serving classic Venetian plates.

Fotos: Wikipedia / Wikimedia Commons

Tipps fürs Essengehen

Eat cicchetti standing at the bar; it’s the local way.
Reserve dinner at Michelin‑starred venues at least a week ahead.
Trinkgeld von etwa 10 % oder Aufrunden der Rechnung; Service ist oft inbegriffen.