Travel Reference
In-Depth Information
EATING
ALL'ARCO €
MAP
VENETIAN
GOOGLE MAP
( 041 520 56 66; Calle dell'Ochialer 436; cicheti €1.50-4; 8am-3.30pm Mon-Sat, plus 6-9pm Apr-Oct, closed Jul
& Aug; Rialto-Mercato)
Father-son
maestri
Francesco and Matteo invent Venice's best
cicheti
daily with Rialto Market finds. Behind the marble counters, Francesco wraps poached Bas-
sano white asparagus with seasoned pancetta, while Matteo creates
otrega
(butterfish)
crudo
(Venetian-style sushi) with mint-olive oil marinade and Hawaiian red-clay salt. Be
patient: even with copious
prosecco,
hardly any meal here tops €20 or falls short of five
stars.
ALASKA GELATERIA €
GELATO
( 041 71 52 11; Calle Larga dei Bari 1159, Santa Croce; gelati €1-2; noon-8pm; ; Riva de Biasio)
S
Outlandish organic artisanal gelato: enjoy a Slow Food scoop of house-roasted local pista-
chio, or two of the tangy Sicilian lemon with vaguely minty Sant'Erasmo
carciofi
. Even
vegans are spoiled for choice of flavours, including watermelon and rose. Kids who choose
strawberry
granita
(shaved ice) can top the confection with a leaf plucked from the basil
plant on the counter.
PRONTOPESCE €
MAP
SEAFOOD, CICHETI BAR
GOOGLE MAP
( 041 822 02 98;
www.prontopesce.it
;
Rialto Pescheria 319, San Polo; cicheti €3-8; 9am-2.45pm & 7-11.30pm
Tue-Sat; Rialto-Mercato)
Alongside Venice's fish market, this designer deli serves artfully
composed
crudi
, well-dressed seafood salads, legendary Saturday-only fish risotto (served
at 1pm exactly) and superb shellfish stews in winter. Grab a stool and a (unfortunately)
plastic glass of DOC soave with
folpetti
(baby octopus) salad and plump prawn
crudi,
or
enjoy yours dockside along the Grand Canal.
DAI ZEMEI €
MAP
VENETIAN, CICHETI BAR
GOOGLE MAP
( 041 520 85 46;
www.ostariadaizemei.it
;
Ruga Vecchia San Giovanni 1045, San Polo; cicheti €1.50-4;
9am-8pm Wed-Mon; San Silvestro)
The
zemei
(twins) who run this closet-sized
cicheti
counter
serve loyal regulars and well-informed foodie tourists small meals with outsized imagina-
tion: octopus salad with marinated rocket, duck breast drizzled with truffle oil, or
crostini
