Eating Venice
A Venice food tour navigates the city’s culinary landscape — the cicchetti bars (Venice’s answer to tapas — small bites served on bread or toothpicks at the bar, accompanied by an ombra — a small glass of wine), the bacari (the traditional Venetian wine bars that serve cicchetti), the Rialto Market (the source of the Adriatic seafood that defines Venetian cuisine), and the restaurants serving the dishes that the tourist trattorias do not — sarde in saor (sardines in a sweet-and-sour onion marinade), baccalà mantecato (creamed salt cod), risotto al nero di seppia (squid ink risotto, served black and briny), fegato alla veneziana (calf’s liver with onions), and the fritto misto (mixed fried seafood — soft-shell crab in season).
The cicchetti-and-ombra circuit — the Venetian equivalent of a pub crawl, hopping between bacari in the Rialto, San Polo, or Cannaregio districts — is the most authentic Venetian food experience and the format most food tours follow.
Frequently Asked Questions
What is cicchetti?
Small bites served at the bar in bacari (Venetian wine bars) — typically crostini topped with baccalà mantecato, sardines, or marinated vegetables, plus polpette (meatballs), fried olives, and small plates. Cicchetti are Venice’s equivalent of tapas — the portions are small and you eat standing at the bar, moving between bacari.
How long is a Venice food tour?
Typically 3–4 hours with 5–8 stops. The tastings and the wine collectively replace a full meal.