{"id":570,"date":"2023-09-01T07:08:02","date_gmt":"2023-09-01T07:08:02","guid":{"rendered":"https:\/\/www.hostariavenetika.it\/the-menu\/"},"modified":"2026-05-22T09:56:32","modified_gmt":"2026-05-22T09:56:32","slug":"the-menu","status":"publish","type":"page","link":"https:\/\/www.hostariavenetika.it\/en\/the-menu\/","title":{"rendered":"The Menu"},"content":{"rendered":"
[vc_row content_placement=”top” column_spacing=”0px” gap=”20″ equal_height=”yes”][vc_column width=”1\/2″ css=”.vc_custom_1693928873759{margin: 15px !important;padding: 15px !important;background-color: #ffffff !important;}”]
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Apetizers<\/h3>\n\n\n\n

Bis of creamed cod fish and cod fish “conso” \u20ac 18,00<\/p>\n\n\n\n

Bis of Saor marinated Sardines and Shrimps \u20ac 16.00<\/p>\n\n\n\n

Venetian style Baby Octopus \u20ac 16,00<\/p>\n\n\n\n

Fried Baby Squid with Salicornia (Samphire) \u20ac 16,00<\/p>\n\n\n\n

Saut\u00e9ed Mussels in tomato sauce \u20ac 16,00<\/p>\n\n\n\n

Fried Red Tuna bites with potatoes cream \u20ac 16,00<\/p>\n\n\n\n

Spider Crab in venetian-style \u20ac 25,00<\/p>\n\n\n\n

Caprese with Buffalo Mozzarella and Tomatoes \u20ac 16.00<\/p>\n\n\n\n

San Daniele Ham “Coradazzi” with Melon \u20ac 16,00<\/p>\n<\/div><\/div><\/div><\/div><\/div>[\/vc_column][vc_column width=”1\/2″ css=”.vc_custom_1693928883087{margin: 15px !important;padding: 15px !important;background-color: #ffffff !important;}”]

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First Course<\/h3>\n\n\n\n

Lasagne with Beef meat sauce \u20ac 19,00<\/p>\n\n\n\n

Pasta and Bean Soup \u20ac 19,00<\/p>\n\n\n\n

Home made tagliatelle with duck cooked at low temperature and Castelmagno cheese \u20ac 21,00<\/p>\n\n\n\n

Bigoli in Salsa (traditional recipe with anchovies) \u20ac 21,00<\/p>\n\n\n\n

Spaghetti with Clams \u20ac 23.00<\/p>\n\n\n\n

Black spaghetti with baby octopus tomato
and black olives \u20ac 21.00<\/p>\n\n\n\n

Fresh pasta Bigoli with Beef ragout cut with a knife \u20ac 19,00<\/p>\n\n\n\n

Spaghetti alla Busara di Scampi \u20ac 25,00<\/p>\n\n\n\n\n<\/div><\/div><\/div><\/div><\/div>[\/vc_column][\/vc_row][vc_row][vc_column][vc_empty_space height=”30px”][vc_column_text]\"Venetika[\/vc_column_text][\/vc_column][\/vc_row][vc_row gap=”20″ equal_height=”yes”][vc_column width=”1\/2″ css=”.vc_custom_1693928850202{margin: 15px !important;padding: 15px !important;background-color: #ffffff !important;}”]

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Main Course<\/h3>\n\n\n\n

Raw Red Tuna Tartare with Green Apple and Basil \u20ac25,00<\/p>\n\n\n\n

Mixed fried fish \u20ac25.00
( prawns, squid, fried fish and vegetables)<\/p>\n\n\n\n

Cuttlefish in black ink with white polenta \u20ac25,00<\/p>\n\n\n\n

Tuna tataki with pistachio and poppy seed \u20ac25.00<\/p>\n\n\n\n

Octopus cooked at a lower temperature with a creme of Purple
Potatoes with Amaretti and Maldon salt \u20ac25.00<\/p>\n\n\n\n

Catch of the day with side dish from \u20ac 25,00 to \u20ac30,00<\/p>\n\n\n\n

Piedmontese Beef slowfood presidium with potatoes \u20ac 25,00<\/p>\n\n\n\n

Venetian organic liver with fried sage \u20ac25.00<\/p>\n\n\n\n

Beef Cheek in red wine cooked at low temperature
with mashed potatoes \u20ac25.00<\/p>\n<\/div><\/div><\/div><\/div><\/div>[\/vc_column][vc_column width=”1\/2″ css=”.vc_custom_1693928862949{margin: 15px !important;padding: 15px !important;background-color: #ffffff !important;}”]

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Side Dishes<\/h3>\n\n\n\n

Mixed salad \u20ac6.00<\/p>\n\n\n\n

Organic beans with red onion \u20ac6.00<\/p>\n\n\n\n

Mixed cooked vegetables \u20ac6.00<\/p>\n\n\n\n

Artichoke Bottoms \u20ac 9,00<\/p>\n\n\n\n

Bread and Cover Charge \u20ac 3.00<\/p>\n<\/div><\/div><\/div><\/div><\/div>[\/vc_column][\/vc_row][vc_row][vc_column][vc_empty_space height=”30px”][vc_column_text]\"Venetika[\/vc_column_text][\/vc_column][\/vc_row][vc_row content_placement=”middle” equal_height=”yes” columns_right=”yes”][vc_column width=”1\/2″ css=”.vc_custom_1694502087830{margin: 15px !important;}”][vc_column_text css=”.vc_custom_1694502104429{border: 5px solid #ffffff !important;}”]\"\"[\/vc_column_text][\/vc_column][vc_column width=”1\/2″ css=”.vc_custom_1694106968531{margin-top: 15px !important;margin-right: 15px !important;margin-bottom: 15px !important;margin-left: 15px !important;padding-top: 15px !important;padding-right: 15px !important;padding-bottom: 15px !important;padding-left: 15px !important;}”][vc_column_text]\n

The Bucintoro Menu\u2026 the original and authentic one!<\/h3>\n[\/vc_column_text][vc_empty_space height=”20px”][vc_column_text css=””]The Bucintoro Menu take its name from the Doge\u2019s ceremonial boat.<\/p>\n

Created by Marino and Lele during their years at the Ristoteca Oniga in Campo San Barnaba, this dish is truly unique.<\/p>\n

Fresh local seafood \u2013 clams, mussels, prawns, scallops and the catch of the day \u2013 is the undisputed protagonist of a dish that was a huge success with the clientele of Ristoteca Oniga. At Venetika, you can enjoy it in its original version.<\/p>\n

The Bucintoro Menu concludes with a sample of Venetian biscuits, accompanied by a glass of Verduzzo Friulano.<\/p>\n

\u20ac39,00 per person.<\/div>\n[\/vc_column_text][\/vc_column][\/vc_row][vc_row][vc_column]
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Tel: +39 041 822 1502<\/a><\/h3>\n[\/vc_column_text]
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INGREDIENTS ><\/a><\/h4>\n[\/vc_column_text]
<\/div>[\/vc_column][\/vc_row]\n<\/div>","protected":false},"excerpt":{"rendered":"

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