Restaurants in Venice
It's easy to pay handsomely for a bad meal in Venice. There are lots of restaurants in Venice that target only tourists and meal prices stay high since the city consistently draws so many people from all over the world. Seafood in general is done very well and tasty tramezzini sandwiches can be found practically everywhere. Bacari, or bars serving food, are a great option for small plates and wine. After dinner, we recommend a walk down the piazza to Pasticceria Tonolo, a bakery that's been whipping up delicious cakes topped with crystallized fruits for more than 120 years. Here are three of the best restaurants in Venice among hundreds of options.
Al Pontil Dea Giudecca—This Venice restaurant serves only three lunch dishes that change daily. Their home-cooked Italian meals just may be one of the best you ever eat.
Anice Stellato—North of the city, this locally beloved bacaro serves perfectly spiced fish.
El Pecador—Based out of a red double-decker bus, El Pecador prepares some of the tastiest sandwiches in the city.
For a sumptuous meal with a view of the lagoon, take the free speedboat to the San Clemente Palace hotel and enjoy a decadent dinner of ginger-flavored risotto, followed by scorpion fish.
Chef Corrado Fasolato uses fresh regional ingredients for his innovative dishes such as a delicious pear-and–sheep-ricotta mousse with raspberry gelée and red-wine sorbet.
It started out as a neighborhood wine bar, but over the years, Da Fiore has become an international favorite.
Expect a wait at this hole-in-the-wall gelato parlor where owner Carlo Pistacchi serves up his unusual flavors of gelato—artichoke, fig, and ginger.
With only 24 seats and a strong following, getting a reservation can be a challenge, but if you succeed, you'll be rewarded with fresh seafood—including seasonal specialties like tiny softshell crabs—a varied wine list, and friendly service.
Venice’s most authentic osteria. Inside, patrons fill up on Venetian cicheti such as lightly spiced meatballs, a pre-dinner favorite.
The upscale pizzeria was created by Mara Martin, the chef at Da Fiore,
and her son, Damiano. Try the azazel pie with its layers of spicy
sausage, mozzarella, and chopped tomato.
Seafood specialties including homemade tagliolini with king prawns and asparagus.