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
April 2, 2026
Chef
Stefano Novello
Type of cuisine
Venetian
Menu photos (12)
All food photos (701)
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)
- €55
- Galizia raw shrimp 1° category
- Caviar asetra (acipenser gueldenstaedtti) 18 gr.
- €90
- 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
- Confit byaldi
- €28
- Vegetable ratatouille on sweet pepper cream with taggiasca olive soil
- Artichoke bottoms
- €28
- Gratinated artichoke bottoms with fried storo polenta, sautéed spinach, lemon bread crumble, and zucchini pesto
- “Chic-etti” - selection of our seafood appetizers
- €45
- Prawn in “saor”, creamed cod, marinated sturgeon, seared scallops
- Eggplant parmigiana
- €28
- Eggplant, mozzarella, tomato, parmesan, basil caviar
- Caprese gourmet
- €28
- 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
- Creamed cod
- €28
- Creamed cod fish and polenta taragna chips with “inchiò” sauce (anchovy)
- Prawns in “saor” - historic venetian cuisine
- €32
- Revised recipe of the classic venetian saor of cuocho anonimo veneziano, 14th century sweet & sour prawns with spiced onions, sultanas and almond milk
- 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
- Scallops
- €38
- Seared scallops seared scallops on sweet pepper cream with samphire, peanut, tapioca chips, basil oil
- Foie gras de canard and red prawns
- €60
- Foie gras escalope, Mazara red prawns, handmade butter pain brioché, raspberry and port wine gel
First courses
- Cold spaghetti with almond & melon
- €28
- “Capelli d’angelo” pasta benedetto cavalieri with almond cream, melon, toasted almond and extra virgin olive oil tommaso masciantonio
- “Oro & oro” fusilloni
- €34
- Durum wheat fusilloni pasta ‘metodo massi’ with yellow datterino tomato cream, sun-dried san marzano tomato, tomato powder, pizzaiola oil and 24kt gold powder
- Lasagnetta with beef ragout
- €28
- Handmade lasagnetta gratin with beef ragout, bechamel foam and parmesan crumble
- Spaghetti with “sepe in tecia” – 19th century classic venetian cuisine
- €30
- Bronze drawn durum wheat spaghetti with cuttlefish in black sauce and saffron cuttlefish roe
- Raffioli de herbe…vantazati - 14th century historic venetian cuisine
- €32
- Handmade ravioli stuffed with fermented ricotta cheese & herbs, saffron sauce, caramelized and spiced almonds
- “Maccaroni (called gnocchi) in tredura de agnelo”
- €34
- Homemade potato gnocchi with a 14th-century lamb and leek sauce, lemon bread crumble gnocchi, a venetian classic since the 18th century
- Linguine alla ‘’buzara’’
- €38
- 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
- €38
- Fennel flavored risotto with “cooked-raw” shellfish, dill essence, licorice and star anise powder.
Main courses
- Seasonal garden
- €30
- Chickpea hummus, crunchy seasonal vegetables, flax and tapioca chips
- Gourmet tempeh
- €30
- Tempeh, vegan jus and onion petals
- Calf’s liver alla “veneziana” - 19th century historic venetian cuisine
- €32
- Calf’s liver, onions, mountain butter and polenta di storo
- Guinea fowl in “pevarada” sauce - 15th century historic venetian cuisine
- €36
- Slow-cooked guinea fowl with its juice, pevarada sauce, grape must gel, apple, grape, onion and mustard compote (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
- Baked eel in “ara” - 14th century historic venetian cuisine
- €40
- Smoked eel, with scent of laurel and polenta di storo.
- Lamb in “sapor fior de persico” - 15th century historic venetian cuisine
- €42
- Slow-cooked lamb ribs on almond velouté, pomegranate molasses, gratinated artichoke bottom. Maestro Martino, 15th century
- Beef fillet & caesar’s
- €46
- Beef fillet with its jus, our reinterpretation of caesar salad, 20-month aged parmesan
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
Aperitifs
- Prosecco brut D.O.C.G.
- €9
- Lessini durello brut cuvée rosa
- €14
- Franciacorta brut D.O.C.G.
- €16
- Franciacorta rosé extra brut D.O.C.G
- €17
- Brut noitre rosé
- €14
- Champagne heres fallet-dart
- €18
Bistrot signature cocktails
- Spritz royal
- €17
- Champagne and nonino “botanicaldrink” spirit
- Spritz bistrot de venise
- €10
- Unique blend of aperitif bitters
- Alta marea
- €17
- Gin, cucumber cordial, soda
- Apple moonlight
- €17
- Cognac, baked apple and cinnamon syrup, lime
- Espresso bistrot
- €17
- Coffee brandy, pear & vanilla liqueur, cocoa cream, frangelico, espresso
- Passion in venice
- €16
- Bitter campari, red vermouth, passion fruit soda
- Venetian sunshine
- €17
- Gin, watermelon cordial, soda
Classic cocktails
- Classic spritz
- €9
- Aperol / campari / select
- Alexander
- €15
- Brandy, crème de cacao, cream
- Americano
- €13
- Campari bitter, red vermouth, soda
- Americano smoked
- €16
- Campari bitter, smoked vermouth, soda
- Bellini
- €12
- White peach purée with prosecco
- Campari orange
- €12
- Campari bitter fresh orange juice
- Cardinale
- €15
- Gin, campari bitter, dry vermouth
- Champagne cocktail
- €18
- Champagne, cognac, angostura
- Espresso martini
- €15
- Vodka, kahlua, espresso coffee
- Gin fizz
- €15
- Gin, lemon juice, soda water
- Kir royale
- €17
- Champagne and crème de cassis
- Manhattan
- €15
- Bourbon whiskey, red vermouth, angostura
- Negroni
- €15
- Gin, campari bitter, red vermouth
- Negroni smoked
- €17
- Gin, campari bitter, smoked vermouth
- Old cuban
- €18
- Rum, lime, syrup, mint leaves, champagne
- Old fashioned
- €15
- Angostura, sugar, bourbon whiskey
- Zimmerman “carpenter”
- €15
- Vodka, campari, soda
Non-alcoholic cocktails
- Fruit punch
- €15
- Fresh orange juice, peach puree, pineapple juice, cranberry
- Shirley temple
- €12
- Ginger ale & grenadine
- Kohl gourmet
- €9
- Rouge apple juice from alto adige
- 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
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