Gluten 
Milk 
Nuts 
Eggs 
Fish 
Peanuts 
Soya 
Crustaceans 
Celery 
Mustard 
Sesame 
Sulphur 
Lupin 
Molluscs
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Appetizers |
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"Sarde in Saor"
Sardines in “Saor”, a great classic dish of the Venetian cuisine. Sardines, sweet and sour onion...
Price 16,00 € |
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Bruschetta di pan focaccia
Focaccia bruschetta with red and yellow Datterino and Pachino tomatoes in compote, capers, Taggiasca...
Price 18,00 € |
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Seasonal garden
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First Courses |
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Traditional Carbonara
Benedetto Cavalieri durum wheat spaghetti "alla Carbonara"
Price 20,00 € |
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Traditional Cacio & Pepe
Benedetto Cavalieri durum wheat spaghetti “alla Cacio & Pepe”
Price 20,00 € |
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Pasta "Calamarata"
"Calamarata" pasta, tuna sauce, caperts, tomatoes and olives, lemon scented
Price 20,00 € |
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Tagliolini maison with lamb ragout
Tagliolini maison with lamb ragout, laurel oil and powder, pecorino cheese
Price 22,00 € |
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Main courses |
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Veal silverside
Veal silverside cooked at low temperature, tuna sauce, caper leaf and rice chips
Price 22,00 € |
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Sautéed prawns
Sautéed prawns on a bed of rice, cereals, basil pesto and seasonal vegetables
Price 24,00 € |
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Guancia di manzo
Beef cheek with potato parmentier truffle scented
Price 26,00 € |
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Raw fish & Crustaceans IQF
Crustacean & Raw fish composition, according to season and fish-market availability
Price 60,00 € |
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Raw scampi IQF “Porcupine” - 5 pieces
size 10/15 kg
Price 60,00 € |
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Gillardeau Special Concave Oyster
Charente-Maritime - France
Price per piece - taille 2 10,00 € |
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“Carabineros” IQF
Gambero rosso Galicia 1st category
Price per piece 55,00 € |
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Caviar Asetra (Acipenser Gueldenstaedtti)
Considered one of the most refined caviar for its sophisticated taste with a distinctive nutty aroma...
Price 18 gr 90,00 € |
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Confit Byaldi
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Artichoke Bottoms
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“Chic-etti” - Selection of our seafood appetizers
Prawn in “saor”, creamed cod, marinated sturgeon, seared scallops
Price 45,00 € |
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Eggplant Parmigiana
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Caprese Gourmet
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Beef tongue
Revised receipe taken from “La cucina del Goldoni” 18th century.
Beef tongue, Venetian “mosta... Price 28,00 € |
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Creamed cod
Creamed codfish and polenta taragna chips with “inchiò” sauce (anchovy)
Price 28,00 € |
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Prawns in “Saor” - Historical Venetian Cuisine
Sweet and sour prawns with spiced onions, sultanas and almond milk
Price 32,00 € |
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Marinated Sturgeon - Historic venetian Cuisine
Sturgeon marinated in "vin cocto" (mulled wine), vegetables "In carpione" (souse...
Price 34,00 € |
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Scallops
Seared scallops Seared scallops on sweet pepper cream with samphire, peanut, tapioca chips, basil o...
Price 38,00 € |
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Foie Gras de Canard and red prawns
Foie gras escalope, Mazara red prawns, handmade butter pain brioché, raspberry and port wine gel
Price 60,00 € |
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Cold Spaghetti with Almond & Melon
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“Oro & Oro” Fusilloni
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Lasagnetta with beef ragout
Handmade lasagnetta gratin with beef ragout and bechamel foam
Price 28,00 € |
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Spaghetti with "Sepe in tecia" - Classic 19th century Venetian cuisine
Bronze drawn durum wheat spaghetti with cuttlefish in black sauce and saffron cuttlefish roe
Price 30,00 € |
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Raffioli de herbe…vantazati - Venetian Historical Cuisine 14th century
Handmade ravioli stuffed with fermented ricotta cheese and herbs, saffron sauce, caramelized and sp...
Price 32,00 € |
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Maccaroni (called Gnocchi) in tredura de agnelo a Venetian classic since the 18th century
Homemade potato gnocchi with lamb and leek sauce, lemon bread crumble Gnocchi
Price 34,00 € |
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Linguine alla "Buzara"
Dalmato-Veneta old fashioned recipe. Durum wheat pasta "Benedetto Cavalieri" with scampi, ...
Price 38,00 € |
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"Cooked-raw" shellfish risotto scented with liquorice and star anise. Speciality of Bistro...
Price 38,00 € |
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Seasonal Garden
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Tempeh Gourmet
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Calf's liver alla
Calf's liver, onions, mountain butter and polenta di Storo
Price 32,00 € |
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Guinea Fowl in “Pevarada” sauce - 15th century Historic Venetian Cuisine
Slow-cooked guinea fowl with its juice, pevarada sauce, grape must gel, apple, grape, onion and must...
Price 36,00 € |
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Umbrine
Low-temperature cooked umbrine fish fillet, mosaic of braised leek and nori seaweed, lemongrass sau...
Price 36,00 € |
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Beaked Eel in “Ara” - Historic Venetian Cuisine 16th century
Smoked eel, with scent of laurel and Storo polenta
Price 40,00 € |
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Lamb in “Sapor Fior de Persico” - Historic Venetian Cuisine 15th century
low-cooked lamb ribs on almond velouté, pomegranate molasses, gratinated artichoke bottom. Maestro...
Price 42,00 € |
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Beef Fillet & Caesar’s
Beef fillet with its jus, our reinterpretation of Caesar salad (low-temperature blanched baby lettuc...
Price 50,00 € |
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“Rixo in bona manera” a la Turchesca Cuoco Anonimo Veneziano XIV sec.
Rice milk mousse with sweet spices, candied orange, crunchy pistachios, rose gelée, raisins, fiordi...
Price 16,00 € |
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Tiramisù by Bistrot de Venise
Revised version of our world-wide famous Tiramisù trevigiano. Mascarpone flower sandblasted with 70...
Price 16,00 € |
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Crema Rosada
Orange and star anise crème brulée with calabrian orange jam and rosemary ice cream.
Revised reci... Price 16,00 € |
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Maya the bee
Honey panna cotta, lemon curd, lavender honey gel, rice crumble, lemon and lavender ice cream, crunc...
Price 16,00 € |
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Fruit Giardiniera
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Handcrafted Gelato & Sorbetti
3 quenelles of your choice
Milk Cream Ice Cream Lavender Ice Cream Rosemary Ice Cream Melon ... Price 16,00 € |
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Torta “Biancha Reale”
Revised recipe by Bartolomeo Scappi, active in Venice and Papal Chef in the 16th century. Ginger ch...
Price 18,00 € |
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Vegan Sweet
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The Venetian cusine from its origins to today
welcome starter and 4 courses of your choice, 110,00 per person, 10% surcharge: bread, cover charge,...
Price 120,00 € Price 4 glasses of 100 ml 45,00 € |
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Appetizers |
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Prawns in old-fashioned “saor”
“Cisame de Pesse”, revisited recipe of the classic Venetian saor by an anonymous Venetian chef f...
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Marinated Sturgeon
Recipe revisited from "Opera dell'arte di cucinare" by Bartolomeo Scappi 16th century. Sturgeon mari...
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“Lengua salmistrada”
Revised receipe taken from "La cucina del Goldoni" 18th century. Beef tonge, Venetian &quo...
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First dishes |
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Maccaroni (called Gnocchi) in tredura de agnelo
Homemade potato gnocchi with lamb and leek sauce, lemon bread crumble Gnocchi, a Venetian classic si...
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Raffioli de herbe…vantazati - Venetian Historical Cuisine 14th Century
Revisitation of the recipe taken from the manuscript of an anonymous Venetian chef from the 14th cen...
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Linguine pasta "alla Buzara"
Dalmato - Veneta old fashioned recipe. Durum wheat pasta "Benedetto Cavalieri" with scampi, San Marz...
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Second courses |
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Guinea Fowl in “Pevarada” sauce - 15th century Historic Venetian Cuisine
Slow-cooked guinea fowl with its juice, pevarada sauce, grape must gel, apple, grape, onion and must...
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Lamb in “Sapor Fior de Persico” - 15th century Historic Venetian Cuisine
Slow-cooked lamb ribs on almond velouté, pomegranate molasses, gratinated artichoke bottom. Maestr...
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Baked Eel in "Ara"
Traditional 16th century dish. Smoked eel, with scent of laurel and polenta di Storo. In the past th...
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Dessert |
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Torta “Biancha Reale”
Revised recipe by Bartolomeo Scappi, active in Venice and Papal Chef in the 16th century. Ginger che...
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Traditional Rosada cream
Revised recipe taken from "Pistori and Scaleteri - The Venetian Cuisine" by Giuseppe Maffioli. Orang...
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Tiramisu Bistrot de Venise
Revised version of our world-wide famous Tiramisù trevigiano. Mascarpone flower sandblasted with 70...
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Tasting Menu
By Chef Stefano Novello Available until 13.15pm (at lunch) and 9.30pm (at dinner) Glass of Spumante ...
Price 180,00 € |
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Wines in combination
Pairing with a fine selection of Italian wines proposed by our Sommeliers 6 glasses of 100 ml
Price 100,00 € |
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"Crostone" with asparagus
Crostone with white asparagus tartare, green asparagus cream, Asiago cheese and leek oil
Price 20,00 € |
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Risotto with asparagus & Morlacco cheese
Parmesan risotto finished with green asparagus cream, nettle powder, Morlacco fondue and petals of w...
Price 28,00 € |
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Poached Egg and white asparagus
White asparagus, poached egg, leek beurre blanc and parsley oil
Price 30,00 € |
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Appetizer |
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Artichoke Bottoms
Gratinated artichoke bottoms with fried Storo polenta, sautéed spinach, lemon bread crumble, and zu...
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Confit Byaldi
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First Courses |
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Cold Spaghetti with Almond & Melon
Angel hair pasta (B. Cavalieri) with almond cream, melon brunoise and toasted almond chips
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“Oro & Oro” Fusilloni
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Main Courses |
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Seasonal Garden
Chickpea hummus, crunchy seasonal vegetables, flax and tapioca chips
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Gourmet Tempeh
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Dessert |
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Vegan Sweet
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Fruit Giardiniera
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Prosecco Brut DOCG - GleraPrice 9,00 € |
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Lessini Durello Brut Cuvée Bianca FongaroPrice 14,00 € |
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Franciacorta Brut DOCG - ChardonnayPrice 16,00 € |
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Brut Noitre Rosé - NegroamaroPrice 14,00 € |
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Champagne A. Bergère Brut - Chardonnay, Pinot NoirPrice 18,00 € |
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Spritz The Luxury Version
Champagne & Nonino Spirit “BotanicalDrink”
Price 17,00 € |
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Spritz Bistrot de Venise
Unique Blend of Amari Aperitifs
Price 10,00 € |
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Bellini
White Peach Puree with Prosecco
Price 12,00 € |
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Campari orange
Campari bitter and orange juice
Price 12,00 € |
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Americano
Bitter Campari and red Vermouth
Price 13,00 € |
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Negroni
Gin, Bitter Campari and red Vermouth
Price 15,00 € |
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Champagne cocktail
Champagne, Cognac and Angostura
Price 18,00 € |
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Kir Royale
Champagne and Crème de Cassis
Price 17,00 € |
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Gin fizz
Gin, lemon juice and Seltz
Price 15,00 € |
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Manhattan
Bourbon Wiskey, Vermouth dry and Angostura
Price 15,00 € |
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Cardinal
Gin, Bitter Campari and dry Vermouth
Price 15,00 € |
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Espresso martini
Vodka, Kalhua and Espresso
Price 15,00 € |
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Zimmerman
Vodka, Campari & Sod
Price 15,00 € |
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Fruit punch
Orange Juice, Peach Puree, Cranberry Juice
Price 15,00 € |
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Shirley temple
Ginger Ale and grenadine
Price 12,00 € |
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Marsala verginePrice 12,00 € |
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Porto bianco Colheita 2012 bottled in 2023Price 18,00 € |
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Porto Colheita 2008 bottled in 2023Price 18,00 € |
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I am vegetarian 
Added to the notepad 
