Menu 2026 - Bistrot de Venise
Get a taste of this menu
Explore the culinary offerings of this restaurant and let yourself be inspired.
Last update
November 11, 2025
Chef
Stefano Novello
Type of cuisine
Venetian
Menu photos (8)
All food photos (648)
Preset menus
Explore the chef's selection menus with diverse dishes at fixed prices. Some are bookable via TheFork, while others are available onsite.
Permanent TheFork offer
Permanent TheFork offer
Permanent TheFork offer
Sea crudités
- Raw fish & crustaceans IQF
- €60
- Crustacean & raw fish composition, according to season and fish-market availability
- Raw scampi IQF “porcupine” - 5 pieces
- €60
- Size 10/15 kg
- Oysters concava speciales gillardeau (each - taille 2)
- €10
- Charente-maritime - France
- “Carabineros” IQF (piece)
- €50
- Galizia raw shrimp 1° category
- Caviar asetra (acipenser gueldenstaedtti) 18 gr.
- €80
- One of the most refined caviar for its sophisticated taste with a distinctive nutty aroma and for the medium-large 2.7-3.0 mm crunchy grain, brown and gold in color, with amber shades. Served with salted French butter and blinis
Appetizers
- “Chic-etti” - selection of our seafood appetizers
- €40
- Prawn in “saor”, creamed cod, marinated sturgeon, seared scallops
- Eggplant carpaccio
- €26
- Sweet and sour eggplant carpaccio, gratinated tomato, storo polenta crumble, pecan nuts, parsley emulsion
- Cardoncello in ‘saor’
- €26
- Cardoncello mushroom in tropea onion saor on white polenta, pine nuts and raisins
- Caprese gourmet
- €26
- Buffalo mozzarella mousse glazed with san marzano tomato, ligurian olive soil, basil mayonnaise and pesto caviar
- Beef tonge “salmistrada” - historic venetian cuisine
- €28
- Revised receipe taken from “la cucina del goldoni” 18th century. Beef tongue, venetian “mostarda” and green parsley sauce
- Prawns in “saor” - historic venetian cuisine
- €28
- Revised recipe of the classic venetian saor of cuocho anonimo veneziano, 14th century sweet & sour prawns with spiced onions, sultanas and almond milk
- Creamed cod
- €28
- Creamed cod fish and polenta taragna chips with “inchiò” sauce (anchovy)
- Scallops
- €34
- Seared scallops on smoked cauliflower cream, hibiscus powder, millet popcorn and tapioca chips
- Marinated sturgeon - historic venetian cuisine
- €34
- Recipe revisited from “opera dell’arte di cucinare” by bartolomeo scappi 16th century. Sturgeon marinated in “vin cocto” (mulled wine), vegetables “in carpione “ (soused) and ancient mustard
- Foie gras de canard
- €50
- Foie gras escallops, mazara red prawns, raspberry and port wine gel
First courses
- “Venetian red” risotto
- €28
- Risotto with beetroot, pickled chioggia turnip and saffron apple
- “Oro & oro” fusilloni
- €32
- Durum wheat fusilloni pasta ‘pietro massi’ with yellow datterino tomato cream, sun-dried san marzano tomato, tomato powder, pizzaiola oil and 24kt gold powder
- Spaghetti with “sepe in tecia” – classic venetian cuisine 19th century
- €28
- Bronze drawn durum wheat spaghetti with cuttlefish in black sauce and saffron cuttlefish roe
- Lasagnetta with beef ragout
- €28
- Handmade lasagnetta gratin with beef ragout, bechamel foam and parmesan crumble
- “Maccaroni (called gnocchi) coe ganassette”
- €32
- Potato and pumpkin gnocchi with veal cheek ragout, morlacco cheese fondue and hazelnut crumble.Venetian glory from the 18th century, a traditional dish of venetian cuisine
- Raffioli de herbe…vantazati - historic venetian cuisine 14th century
- €32
- Handmade ravioli stuffed with fermented ricotta cheese & herbs, saffron sauce, caramelized and spiced almonds
- Linguine alla ‘’buzara’’
- €36
- Dalmato-veneta old fashioned recipe durum wheat pasta “benedetto cavalieri” with scampi, san marzano tomato and scampi coulis, tomato flakes, chilli pepper oil
- “Raw-cooked” risotto
- €36
- Fennel flavored risotto with “cooked-raw” shellfish, dill essence, licorice and star anise powder.
Main courses
- Seasonal garden
- €28
- Spiced pumpkin cream, crunchy seasonal vegetables, flax and tapioca chips
- Gourmet tempeh
- €28
- Tempeh, vegan jus and onion petals
- Calf’s liver alla “veneziana” - historic venetian cuisine 19th century
- €28
- Calf’s liver, onions, mountain butter and polenta di storo
- Baked eel in “ara” - historic venetian cuisine 16th century
- €36
- Smoked eel, with scent of laurel and polenta di storo.
- Duck breast in “pevarada” sauce - historic venetian cuisine 16th century
- €36
- Duck breast, “pevarada” sauce, apple, grape, onion and mustard chutney(bartolomeo scappi)
- Umbrine
- €36
- Low-temperature cooked umbrine fish fillet, mosaic of braised leek and nori seaweed, lemongrass sauce, kombu-marinated red onion, keta salmon caviar
- Lamb “in savor aranzato” - historic venetian cuisine 15th century
- €42
- Lamb cooked at low temperature with orange sauce, borettana onion, miso and hazelnut, pumpkin cream and candied orange. Maestro martino, 15th century
- Beef fillet “winter garden”
- €48
- Beef fillet with its sauce, fondant jerusalem artichoke on chestnut cream, black kale, spiced apple and parsnip purée
Aperitifs
- Prosecco brut D.O.C.G.
- €8
- Lessini durello brut cuvée rosa
- €12
- Franciacorta brut D.O.C.G.
- €14
- Franciacorta rosé extra brut D.O.C.G
- €15
- Brut noitre rosé
- €14
- Champagne heres fallet-dart
- €17
Cocktails
- Spritz royal
- €17
- Champagne and nonino “botanical drink” spirit
- Bistrot de venise spritz
- €10
- Unique blend of aperitif bitters
- Classic spritz
- €9
- Aperol / campari / select
- Alexander
- €15
- Brandy, crème de cacao, cream
- Americano
- €13
- Campari bitter, red vermouth, and soda
- Americano smoked
- €16
- Campari bitter, smoked vermouth, and soda
- Apple sunshine
- €17
- Cognac, baked apple and cinnamon syrup, lime
- Bellini
- €12
- White peach purée with prosecco
- Campari orange
- €12
- Campari bitter and fresh orange juice
- Cardinale
- €15
- Gin, campari bitter, and dry vermouth
- Champagne cocktail
- €18
- Champagne, cognac, and angostura
- Dolce tennessee
- €18
- Panettone-infused jack daniel’s, spiced syrup, red apple juice
- Espresso bistrot
- €17
- Coffee brandy, pear & vanilla liqueur, cocoa cream, frangelico, espresso
- Espresso martini
- €15
- Vodka, kahlua, and espresso coffee
- Gin fizz
- €15
- Gin, lemon juice, and soda water
- Kir royale
- €17
- Champagne and crème de cassis
- Manhattan
- €15
- Bourbon whiskey, red vermouth, and angostura
- Negroni
- €15
- Gin, campari bitter, and red vermouth
- Negroni smoked
- €17
- Gin, campari bitter, and smoked vermouth
- Old cuban
- €18
- Rum, lime, syrup, mint leaves, and champagne
- Old fashioned
- €15
- Angostura, sugar, and bourbon whiskey
- Pumpkin sour
- €17
- Rum, pumpkin extract, maple syrup, cinnamon liqueur, lime, pear foam
- Zimmerman “carpenter”
- €15
- Vodka, campari, and soda
Non-alcoholic cocktails
- Fruit punch
- €15
- Fresh orange juice, peach puree, pineapple juice, cranberry
- Shirley temple
- €12
- Ginger ale & grenadine
- Basil smash tonic
- €10
- Basil and lime flavored tonic water
Fortified wines
- Vergin marsala
- €15
- Porto bianco colheita 2012 bottled in 2023
- €18
- Porto colheita 2008 bottled in 2023
- €18
Tasting menu "bistrot experience" - 7 courses menu - €180,00 per person
- One glass of sparkling metodo classico "champenoise" entrée "special"
- 1st tasting appetizer
- 2nd tasting appetizer
- 1st tasting first course
- 2nd tasting first course
- Tasting main course
- Pre dessert
- Dessert
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