The 10 Best Cicchetti in Venice

To truly enjoy Venice as the locals do, you have to sample some Venetian cicchetti and hop between the city’s countless cicchetti bars, known as bacari. Reminiscent of Spanish tapas, cicchetti consists of bite-sized snacks traditionally teamed with local wines or spritzes.

Tucking into some delectable finger food at a lively bacaro while watching gondolas cruise by is one of my favorite parts of my Venice food tours. If you’re a foodie, this is one experience you won’t want to miss.

Below, I’ve rounded up the best places to eat cicchetti in Venice and the quintessentially Venetian dishes you need to try!

Top Bacari for Authentic Cicchetti in Venice

Osteria Al Squero

Osteria Al Squero might just be the top spot in the Dorsoduro area to sample a cicchetto or two. I’ve never walked by this bacaro without noticing at least a dozen people outside, which was more than enough to convince me to sample some of their fare.

It’s difficult not to be charmed by the rustic furniture, chunky wood beams, and wine barrel tables. The staff members here are also incredible, and I could quickly see why this place is so popular.

They had an extensive selection of cicchetti, and I went with an old favorite of mine, sarde in saor. I often order this as an appetizer in sit-down restaurants, in my humble opinion, but it’s best enjoyed in a tiny bacaro!

Each of the deep-fried sardines had a gorgeous outer layer that encased the salty, meaty flavors of the fish. After taking the server’s suggestion, I teamed these with a glass of lugana, a lively white wine with a mix of apple, almond, and jasmine notes.

Osteria Al Squero (€) – Dorsoduro, 943, 30123 Venezia VE, Italy – Open every Monday to Friday from 10:00 am to 8:30 pm, Saturday from 9:00 am to 3:00 pm, closed every Sunday.

Cantine del Vino già Schiavi

Photo credit: Cantine del Vino già Schiavi

Cantine del Vino già Schiavi is a Dorsoduro institution. It’s among the first spots I visited for cicchetti in Venice, and it kickstarted my love of these delectable treats.

This standing-only spot feels like it hasn’t changed in centuries, and it’s part of the reason I’m so fond of it. Their brick archways, pale orange tiling, and well-stocked wine shelves are all part of the allure here, creating a buzzing, cozy atmosphere.

Their baccalà mantecato is particularly exquisite. From the creamy blend of whipped salted cod to the sweet garlic and buttery olive oil, it’s the perfect match for the gentle flavors of the smooth polenta.

As with any Italian food, finding the right wine to pair this cicchetto with is crucial. While many choose to team it with aperitivos like a Select or Aperol spritz, I went for some old-school vino, a peach and honeydew-toned soave, a light-bodied white with a deliciously rich mouthfeel.

Cantine del Vino già Schiavi (€) – Fondamenta Nani, 992, 30123 Venezia VE, Italy – Open every Monday to Friday from 8:30 am to 2:00 pm and from 4:00 pm to 8:30 pm, Saturday from 8:30 am to 3:30 pm, closed every Sunday.

Cantina Do Mori

Cantina Do Mori is a wine bar in San Polo. It’s perched down a quiet Venetian walkway, but it’s easy to come by as it’s close to the likes of the Rialto Bridge, Rialto Market, and the Campo San Giacomo di Rialto.

As the oldest bacaro in Venice, it’s far from a hidden gem, but regardless, it’s well worth a visit! Inside this narrow hideaway are a handful of seats, antique wooden features, and an assortment of traditional pots hanging from the ceiling.

I decided to try crab tramezzino, and I’ve always been a fan of these pint-sized sandwiches. The bread was soft and airy, but it held together the combination of flaky crab meat, tangy mayo, and salted, hard-boiled eggs. The mix was infused with subtle spices like smokey paprika.

Venetians prefer crab tramezzino with an ombra, a small glass of wine. This word translates to ‘shade,’ as locals used to sip on wines under the shade of St. Mark’s campanile! My ombra of choice was prosecco, as its citrus tones were as light and refreshing as the sandwich.

Cantina Do Mori (€) – Calle Do Mori, 429, 30125 Venezia VE, Italy – Open every Monday to Saturday from 8:00 am to 7:30 pm, closed every Sunday.

Must-Try Cicchetti Dishes

I could spend an eternity running through the varieties of cicchetti in Venice. However, while each bacaro will likely have its own line-up of tapas-style treats, there are some that you’re almost guaranteed to find in every other cicchetti bar.

Here are some of the unmissable offerings!

• Polpette: Polpettes are Italian meatballs consisting of beef, parmesan, breadcrumbs, and vegetables. That said, this description only applies to some polpettes, as the ingredients vary quite a bit. In most cases, I’ve found them to be smaller than your average meatball.

 

Usually served with a rich, garlicky tomato sauce, the robust flavors of polpette pair well with a chianti. The wine’s savory notes and cherry-like flavors complemented the intensity of the meat and sauce.

Photo credit: Benreis is licensed under CC BY-SA 4.0.

• Baccalà Mantecato: Easily among the most well-known cicchetti in Venice, these whispy, creamed, salted cod bites are often served with a crispy serving of polenta. In some bacari, you’ll find them spread on a crostini instead.

 

White wines are best for baccalà mantecato, especially locally produced varieties like soave or friulano. Both wines have hints of citrus fruits and peach and leave a silky, lingering finish that brightens the mild, oceanic flavors.

• Mozzarella in Carrozza:  These deep-fried cheese parcels have made their way up from southern Italy to Venice, where briny anchovies are added to the gooey mozzarella filling.

 

I like to team these indulgent snacks with a chardonnay, as their crisp nature and tarty acidity can stand up to the anchovies’ salty flavor profile.

• Artichoke Hearts: The time of year will usually dictate whether artichoke hearts will be on the menu. If they are, expect each one to be a nutty, earthy flavor bomb, often with a touch of lemony seasoning. 

 

Fresh, acidic whites like pinot grigio are a natural choice for artichoke hearts. Sweeter alternatives can taste a little too sugary with artichokes.

• Crostini with cold cuts: Crostini is a feature in many types of cicchetti, but it’s typically topped with cured meats like prosciutto and salami that may also be combined with various cheeses.

 

Many wines work well with crostini and cold cuts; the most fitting option depends on the specific meat used. In general, a pinot noir is a safe bet, thanks to its deep berry notes and high acidity.

• Sarde in Saor: For balanced flavors, it doesn’t get much better than battered sardines with a zingy onion, pine nut, onion, and raisin topping.

 

Fruity whites, like soave and lugana are my go-to for sarde in saor, with both wines mellowing the dish’s sourness.

 

• Crab Tramezzino: Simple but delicious, these are teeny sandwiches filled with crab, mayo, and hard-boiled eggs fused with numerous herbs and spices.

 

I love how the bubbles from prosecco liven up the crab’s sweet and savory flavors, though pinot grigio is another great choice.

• Fried Seafood Skewers: Not all cicchetti in Venice are bread-based, and one especially tasty example is a fried skewer. These generally feature local catches like cod or squid on a toothpick.

 

As delicate-tasting seafood is a key feature of these skewers, I think a sauvignon blanc is a fail-safe choice due to its combination of herbaceous and tropical fruit hues.

• Octopus Salad: Another bread-free cicchetto, these salads include hearty elements like potatoes, tomatoes, celery, and capers.

 

Rosé and octopus are always a winning pairing, and the wine’s soft, flowery notes and berry hues accentuate the zesty vegetables.

• Bruschetta: A timeless Italian appetizer, tomato, basil, and balsamic vinegar with crostini is as beloved in Venice as it is in the rest of the country.

 

Freisa is the first wine that springs to mind when I think about bruschetta, as its juiciness and acidity mirror the flavors of the tomatoes without outshining them.

Conclusion

Venice has an extraordinary culinary scene that could rival that of Rome or Florence, and cicchetti is at the heart of it. More than just a simple snack, cicchetti is quite simply a way of life in the Floating City!