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When considering destinations known for exceptional food and beverages, Italian cities such as Tuscany and Rome are often the first to come to mind. However, Venice, Italy is a city that deserves a prominent place on this list as well. ​

Beyond being a picturesque tourist attraction, Venice’s winding waterways illustrate the significant impact of the Adriatic Sea on the city’s food culture.​ Many of Venice’s most renowned dishes are seafood-based, reflecting its proximity to the sea.

In addition to seafood, spices play an essential role in Venetian cooking, thanks to the city’s historical status as a major trading hub. This brought a variety of exotic spices, such as cloves, saffron, nutmeg, and ginger, to the kitchens of both innovative chefs and adventurous home cooks. Furthermore, the influence of Austrian and French culinary traditions has enhanced the international character of Venetian cuisine, adding to its diverse and rich flavor profile.

These influences are evident in Venetian cuisine today. And you will not have to worry about missing out on traditional Italian favorites, as there are plenty of these dishes served in local dining establishments. Below, peruse a sampling of standout appetizers, entrees, desserts and drinks that come highly recommended.

Appetizers and Entrees

CHICCHETTI

The serving size might be small, but cicchetti pack a serious flavor punch. The options for these small, shareable dishes and finger foods are virtually endless. Popular selections include crustless sandwiches on white bread known as tramezzini, sandwiches encased in crusty rolls called panini, open-faced sandwiches dubbed crostini, and fried balls of potatoes, cheese, tuna, or meat. Although cicchetti were originally created as an accompaniment to pre-dinner evening drinks, many restaurants now serve them all day. Cicchetti also make an excellent snack or quick lunch when you need to refuel and get on your way.

BACCALA MANTECATO

Baccalà mantecato is an iconic Venetian dish with surprising origins in Norway. Venetian sailors discovered dried Atlantic cod when they found themselves shipwrecked on the island of Røst. The Vikings introduced them to this key ingredient, which is central to baccalà mantecato. Venetians prepare the dish by creating a mousse-like mixture from the cod and olive oil, enriched with lemon juice, salt, and pepper. Some chefs add a sprinkle of garlic or parsley as a finishing touch. The creamy cod is typically served on polenta or on toasted or grilled pieces of bread.

MOECHE FRITTE

If you are in Venice in early spring or autumn, you have the delightful opportunity to try moeche fritte. During these seasons, certain crabs undergo a molting period, during which they shed their hard shells and develop a soft new shell. This transformation allows the entire crab, including the soft shell, to be consumed. These crabs are perfect for coating in beaten egg and frying to a crisp, golden brown. A squeeze of lemon and a sprinkle of sea salt complete this memorable appetizer.

RISI E BISI

​Veneto is one of the main rice-growing regions in Italy, so it is logical that risotto-based dishes are prominently featured in the local cuisine.​ In fact, risotto appears in Venetian dishes more frequently than pasta. Risi e Bisi is a classic example of how simplicity can be both satisfying and flavorful. This dish is made by combining Vialone Nano rice with fresh peas, pancetta, parsley, butter, and onions. Locals consider Risi e Bisi a comfort food that has the consistency of a thick soup while maintaining the incorporated texture of risotto.

POLENTA E SCHIE

Polenta e schie has undergone a significant transformation over the years. ​Once dismissed as a simple poor man’s food, it is now highly regarded as a refined appetizer that is sought after by food enthusiasts.​ Polenta, a staple in many Venetian dishes, is made by stirring maize flour into salted boiling water until it reaches a porridge-like consistency. Schie, small shrimp harvested from the Venetian lagoon, are served atop the creamy polenta. These shrimp are distinctive because their flavor differs from that of shrimp found in other bodies of water.

SARDE IN SAOR

One of the most beloved culinary offerings in Venice has Middle Eastern origins. Locals found its harmonious symphony of sweet and sour flavors so delightful, they adopted the dish as their own. Sarde in Saor features sardine fillets fried and marinated in a fusion of pine nuts, sautéed sliced onions, raisins and vinegar. Although the ingredients are simple, they play off each other beautifully, with the nutty essence of the pine nuts balancing the sweet notes of the raisins and the vinegar providing just the right amount of tanginess.

Desserts

FRITOLE

​Frìtole ranks among the most enticing culinary delights available during the Carnival season.​ Travelers with a sweet tooth will enjoy these dough ball fritters, which are rolled in powdered sugar and enlivened with raisins soaked in liquor and pine nuts. You can also find versions of frìtole filled with ricotta, Chantilly cream, or zabaglione, offering a variety of delicious options.

BURANELLI/BUSSOLAI

Buranelli, also known as Bussolai cookies, are named after Burano, the charming Venetian lagoon island where they originated.​ It’s fitting that this whimsical treat was created in a place renowned for its quaint houses painted in rainbow-colored hues. Buranelli are similar in taste to English shortbread, made from a simple combination of eggs, sugar, butter, flour, and flavored with vanilla and lemon zest. This mix of ingredients provides the cookies with a subtle sweetness that is pleasing without being overpowering. Typically baked in an “S” or ring shape, Buranelli pair perfectly with coffee or tea.

Beverages

BELLINI

​Brought to life at Harry’s Bar in Venice by bartender Giuseppe Cipriani in 1948, the Bellini has achieved iconic status as the quintessential Venetian cocktail.​ This summer aperitif features a refreshing blend of fresh white peach purée and Prosecco. The sweet and fruity flavor, coupled with unofficial endorsements from a host of celebrities like Truman Capote and Orson Welles, has cemented the Bellini’s status as a legendary cocktail.

SPRITZ

​Aperol spritzes have recently become popular in the U.S., but the spritz, in its various forms, has been a staple libation in Venice for many years.​ Each version of this drink features a different alcohol content and flavor profile. All spritzes generally begin with a base of soda water, herb-based bitter liqueur, and Prosecco or another type of white wine. Aperol spritzes have a milder, slightly sweeter flavor, whereas Campari spritzes are known for their dry and bitter taste. These are just a couple of the variations available.

GRAPPA

Venetians revere the alleged curative powers of grappa, which is traditionally consumed after a rich meal as a digestif. It is distilled from vinaccia, the mixture of skins, seeds, and stems left over from the wine-making process, creating a spirit that is admittedly an acquired taste. ​However, as a celebrated Venetian beverage, grappa is worth trying for those seeking an authentic cultural experience.

​While Venice may not be the first city that comes to mind for its cuisine, its array of unique culinary creations and beverages reveal a vibrant food scene worth exploring.​ The secret lies in identifying the dishes and drinks that have the greatest potential to tantalize and satisfy your traveler’s taste buds.

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This article was last updated on April 24, 2025

Eloisa Mendez
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