Venice is an unspeakably beautiful location with some of the best food in Europe, but the menu and the palate of the city is going to be unfamiliar to many who are visiting there for the first time. Thanks to its location along the Adriatic Sea, Venice boasts a unique flavor profile that differs from much of Italy.

Understand that Venice is, in reality, 118 different islands. These locations include the mainland of Venice, as well as the popular islands of Murano and Burano, and many of these larger islands such as these three contain unique culinary personalities. We’ll be mentioning some of the best places to find these Venician dishes across the popular islands that make up the city!

Before you head to Venice, read through these ideas of wonderful dishes you can find throughout this Italian gem and think of what you’ll have when you first arrive!

Spaghetti al Nero di Seppia

Squid ink pasta is a Venician specialty, and one of the most well-known dishes by locals. This can be found in almost any trattoria not only in central Venice, but also in nearby islands like Murano and Burano. For those who aren’t really adventurous with their eating, you should still try the dish, even a bite or two from someone else’s plate. The dish is wonderful, and one of those things you simply have to try in Venice.

Gnocchi

Gnocchi with tomato mozzarella and basil

Gnocchi is an Italian classic, and with the fresh potato crop in northern Italy gnocchi is a must-have in the city. You really can’t go wrong with a vegetarian dish in Venice, and this is an ideal, light dish to have with a little red sauce and basil.

Seafood Risotto

Seafood risotto is one of the most classic dishes in Venice, driving so much flavor from the Adriatic, and was made even more famous by Anthony Bourdain. Bourdain’s team on No Reservations spent a lengthy segment discussing this dish at the ideal place to have it – Trattoria da Romano on Burano.

Fegato alla Veneziana

You’ll see fegato alla veneziana on almost every menu in Venice, and probably ask yourself what it is. Simply put, it’s fried calf liver, often served with onions and plenty of parsley. It’s a time-honored recipe created by the working class and is today a wonderful invention of hearty Venecian cuisine.

Polenta

Polenta is a side you can find anywhere in Italy, and odds are it’ll be on half of the dishes you order. That’s a good thing, too, because well-made Venician polenta is creamy and a perfect compliment to so many of the bold flavors found on Venician menus.

Bigoli

Bigoli originated in Venice, and is a cousin of standard spaghetti noodles. The difference in bigoli is that it’s often made including duck eggs, and the noodles are traditionally buckwheat flour based – giving it more of an earthy texture. It’s a perfect complement to ground duck meat, or just on a simple bolognese.

Fritto Misto

Mixed deep-fried fish, shrimp and squid platter

Fritto Misto is a loosely defined dish, and is really a combination of different fried meats. Nearly always including seafood is what makes this dish stand out, however, as the high quality of the seafood coming from the Rialto Market in Venice (one of the most famous fish markets in Europe) guarantees that you’re getting the best of the best.

Tramezzino

Tramezzino is another dish what a lot of different definitions, but is generally a small, triangular sandwich normally consisting of meats, cheeses, and vegetables. A popular lunch meal, tramezzino of any kind is highly recommended for a light lunch. A great tramezzino combination? Tomato, mozzarella, and locally cured ham!

Baccala Mantecato

Salted cod, called Bacala Mantecato, is another famous dish that comes straight from the Adriatic. Cooked in a number of ways, the best is pan-seared and served with a side of vegetables, or piled high on bigoli!

Moleche

Fried crab is really famous in Venice, and one of the things you should have if you’re a fan of crab. You’ll find this on a lot of high-end menus, and is really considered a bit of a delicacy.

Sarde in Saor

Sardines in marinade -Venician style

One of Tracy’s favorite things to eat in Venice, sardines here are fresh, and considerably less salty than the swill you find with sardines served in America. Of course, there’s quite a difference in quality when the food is going directly from the water to your plate. I don’t even like sardines, but had it done numerous ways in Venice and was a fan of each dish I had.

Rice and Peas

Rice and peas are basic but are a popular base set-up for a lot of Venician side-dishes. Odds are, you’ll have some type of bake, soup, stew, or side that’s full of locally grown rice and peas! Venetians love the dish, and often just rely on it for a light meal in the summer.