5 ways to savour Venice.

Venice is nothing short of magical. Boasting 118 islands, 400 bridges and 170 canals, it is undeniably up there on the bucket list. However, the fact is that such unique beauty attracts swarms of tourists all bustling their way between St Mark’s Square and the Rialto, vying for that perfect canal selfie and best value glass-blown souvenir. It’s thirsty work. Here’s a list of 5 delicious ways to side step the rat race and savour not only the local cuisine but also the Venetian way of life and even one of the best spots to catch a glimpse of the Rialto without feeling like a sardine.

There are two things you need to know about eating and drinking in Venice. Cicchetti and Spritz. Ciccetti (Chi-ke-ti) are essentially the Venetian’s answer to tapas. Delicious morsels, more often than not seafood based, that perfectly accompany a glass of anything from late morning till long after the sun goes down. Trays of bruschetta, croquettes and pickled and fried versions of various small sea dwelling creatures line the bars for the most part of the day. 

The spritz on the other hand is the perfect liquid accompaniment (if you’re over 18 of course!) for these snacks. This bitter orange drink consists of 1 part Aperol, 1 part prosecco and a dash of seltzer. While it has rapidly gained popularity worldwide in recent years, it originated from the province of Veneto, of which Venice is the capital. 

1.     Al Timon – Fondamenta dei Ormesini

By day you can relish a gondola-free canal and minimal pedestrian traffic but when the sun begins to set it’s the place to be. The canal and street alike flood with locals looking wet their whistles and sate their taste buds. Boatloads of friends, lovers and workers perch on the water’s edge outside Al Timon to enjoy a glass of bubbles or a spritz, accompanied by a baccalà (cod fish) or anchovy based bruschetta, a plate of fried calamari and if the season permits even a fried zucchini flower or two. Both a seafood restaurant and cicchetti bar, the wooden tables both inside and out and the dim lighting welcome you in a big Italian embrace. Once you’ve tried a few nibbles, continue to stroll along this canal for an abundance of local bars and eateries and soak up the suave Italian language. 

2.     Al Mercà –  Campo Bella Vienna, 213

Every morning excluding Monday, fishermen’s hollers can be heard promoting their catch of the day or sardine special beneath the arches of the Rialto Fish Market. If you feel like purchasing something from the sea, this is the place to do it. If not, just soak up the atmosphere of the profusely gesticulating seafaring men on your way to Al Mercà.  Possibly Venice’s smallest bar, a literal hole in the wall but it certainly draws a crowd. What it lacks in size, it certainly makes up for in flavour. Here, cicchetti predominantly take the form of mini-sandwiches with a choice of delicious fillings such as prosciutto with creamy truffle infused cheese, spicy salami and baccalà. If sandwiches don’t float your boat or you just want something more, go for the meat or eggplant croquettes that never fail to satisfy a savoury craving. Make note that due to its size there is nowhere to sit, but just grab your plate and a glass of something, from a surprisingly extensive wine list, and enjoy it wherever you please in the square. 

3.     Cantina Do Spade – Calle de lo Do Spade

In a narrow alley, just a stone’s throw from the Rialto Bridge you’ll find one of the oldest taverns in Venice. Dating back to 1448, it was and still is a go to for those after a homely place to enjoy some small bites or a full menu. This backstreet secret is becoming more popular with the international crowd as time goes on but the blend of locals and foreigners creates a delightfully convivial atmosphere. Boasting a rich cicchetti spread, from stuffed baby calamari, marinated anchovies and grilled prawns to octopus salad, crab claw croquettes and meatballs, just point to what you want in the display cabinet and take a seat amid the crowd, if you can find one! If you’re after something more substantial, settle into the cosy dining area and try some larger dishes of traditional Venetian fare including gnocchi, risotto and swordfish. 

4.    Al Remer – Cannareggio 5701

By far one of Venice’s best kept secrets as far as viewpoints are concerned. Unless you knew where you were headed you’d definitely think you had taken a wrong turn and would head back to the masses. But keep going, make your way here and be rewarded with the view. Not from the restaurant itself, although this stunning vaulted eatery has tables so close to the passing gondolas you practically brush up against the striped shirts as they glide past, but from the pier in front. First, stop off inside to order a drink, then take your glass across the stone courtyard and perch on the pier for an undisturbed view of the glorious stone arched Rialto Bridge. No need to push and shove here, you don’t even need to watch your pockets, all your eyes need to do is soak up the beauty of the oldest bridge that spans the Grand Canal. 

5.     Il Gatto Nero – Fondamenta della Giudecca, Burano

For something a little different and away from Venice’s main centre, jump aboard a vaporetto water bus and make your way to the multi-coloured fishermen’s village of Burano. Legend has it that the houses were painted so brightly so the fishermen would be able to recognise their house when sailing back in the fog, others say it was because it was their brain and not the weather that was a little foggy after a few too many drinks and that’s why they needed guiding back to their house. Who knows?! After meandering the rainbow streets, make your way to the blue façade of Il Gatto Nero. The fish doesn’t get much fresher than here. Delivered each morning straight from the lagoon, it’s prepared as a mixed antipasto, tossed through delicious strands of home-made pasta or seared on the grill. And it wouldn’t be right not to finish off with one of the mouthwatering desserts made fresh onsite. 

Europe's Best Street Food!

Let’s face it, one of the best parts of travelling is eating, savouring different cuisines. Those particular delicacies that set one country apart from another. Calorie consumption that can be justified as a cultural experience. But what’s even better than sitting down at a restaurant, is joining the queue at a street food vendor. Not only is street food a great way to satisfy your tummy’s rumbles on a shoestring budget, it’s often the best way to taste something seriously local. It makes for a quick bite between seeing the sights and if locals are in line it’s bound to be worth the wait. 

We’ve put together a must-try European street food list so you can tantalise your tastebuds while trotting around the continent.

Czech. Republic – Trdelník (Chimney cake)

This round, hollow cake (hence, chimney) is made by wrapping dough around a wooden tool called a trdlo, rolling it in sugar and then baking it on an open fire. Once the sugar has caramelised and the dough has turned a golden brown the trdelník is then rolled in either cinnamon sugar, nuts or coconut. It is enjoyed warm by breaking off a piece at a time while watching the steam billow out the top (once again, hence chimney). A more modern and popular tourist twist is to smear the inside with Nutella or whipped cream but the original cinnamon sugar combo definitely remains the best.

Italy – Gelato

It’s hard to pick a particular Italian street food as every region, province and town seems to have their own delectable street vendor snacks. Gelato however, is a country-wide delicacy and should be savoured on every possible occasion. Look for the sign saying artiginale or produzione propria, it means it’s made onsite and with natural ingredients. DEFINITELY AVOID any gelateria that has bright green pistachio flavour or anything blue. They’re adding colouring and you’re 100% better off walking an extra 50 metres to the next store instead.

Croatia – Burek

A hugely popular snack food throughout the Balkans. Burek is made from a thin flaky pastry stuffed with delicious stewed mince and onions, vegetables such as potato or spinach or cheese, there is even a sweet version with apples. Burek is made both coiled in a large round pie dish and sold by the slice, or as smaller individual pastries. 

The Netherlands – Herring

Perhaps one of the least sought after street foods in Europe, but a popular one among the locals. Haring “Hollandse Niewe” or New Dutch Herring as it is called in The Netherlands is herring that has been kept in salt or brine, served with chopped onions and gherkins. Often served in bread, but traditionally eaten by throwing your head back, holding the fish by its tail and nibbling the flesh off one piece at a time.

Spain - Churros

Back to the more appetising street foods. Churros! Although these heavenly morsels are now very widely dispersed worldwide, they originate and Spain. Deep fried choux pastry rolled in sugar or a sugar and cinnamon mix and dipped in a thick chocolate sauce! No more explanation needed. Enjoy!

Turkey - Gözleme

Marvel as the local ladies roll out a golf ball size piece of dough into a large, round and super thin pancake with what looks like a wooden broom handle. Choose a filling from Kıymalı (minced meat), Peynirli (cheese), Patatesli (potato), Ispanaklı  (spinach) or Yeşillik (wild greens). Of course, you can also choose to mix and match to create a filling of your choice! Once you’ve decided, the fillings are placed on the open dough, it is then folded and put on a sizzling hot plate, cooked on both sides, then cut into squares and ready to eat.

Hungary - Lángos

Lángos is a mouth-watering deep fried flat bread made from flour, yeast, salt and water. Traditionally cooked in a brick oven close to the flames (láng means flame in Hungarian), nowadays they are fried in oil. After a quick drip to remove some of the hot oil, the lángos is served warm either rubbed with garlic or doused with garlic water, then topped with sour cream and grated cheese.

Germany – Currywurst

Invented in 1949, nowadays over 800 million currywursts are consumed annually throughout the country. It is a boiled bratwurst sausage that is then cut into pieces and topped with a sauce made from predominantly ketchup and curry powder.

Portugal - Pastel de nata

Pastel de nata, also known as a Portuguese egg tart is a sumptuous morsel of flaky puff pastry filled with a soft egg custard centre. Even more delicious while warm and with a dusting of cinnamon. They’re so cheap and delicious it’s hard to stop after just one. You’ve been warned!

Belgium – Frites

Contrary to popular belief, French fries are not in fact French at all. They’re Belgian! During WWI, American soldiers who were stationed in Belgium came across these delectable fried potato batons. As French was the official language of the Belgian army, the soldiers associated them with the French language and hence gave them the name French fries. All these years later it’s a name that has stuck, much to the dismay of the Belgians! But enough with the history. Grab a cone of these fries with your choice of mayonnaise, ketchup, tartar sauce, béarnaise, really the list goes on. A definite favourite however is with a helping of meat gravy and a dollop of mayonnaise on top.

Serbia – Cevapcici

A skinless pork, lamb or beef sausage (or a mixture of meats) with a whole lot of garlic. Four or five are served together in a flatbread with diced onions, sour cream, kajmak (something similar to clotted cream) and ajvar, a condiment made of blended roasted peppers and eggplant. Not the food to try on a first date but definitely something to sink your teeth into while visiting the Balkans.

France - Crêpe

These thin pancakes can be both sweet or savoury, although savoury crêpes are referred to as galettes and are made with buckwheat flour. It’ll never take you too long to find a crêperie in most French cities and towns. Favourite sweet fillings include plain sugar, lemon juice and sugar and of course, Nutella. Popular galette fillings on the other hand are ham and cheese, cheese and fried egg and either of these with the addition of mushrooms.

Greece – Souvlaki or Gyros

Why waste time in a sit-down restaurant when you can just grab a souvlaki to go and get back to the beach. Souvlaki is meat, usually pork, grilled on a skewer while gyros meat is cooked on a vertical rotisserie and then shaved off. The meat is then put into a flat, circular pita bread, covered in tzatziki sauce and garnished with onions, tomato, lettuce and also often fries. It is then rolled up and ready to devour once your toes get back in the sand.

Malta - Pastizzi

Pastizzi are the most popular and traditional Maltese street food. These little golden nuggets of puff pastry come filled with either ricotta cheese or mushy peas. Setting you back around 30-50 cents a pop, they’re a winning way to keep you fueled while exploring this island nation.

Poland - Zapiekanka

Open faced sandwiches that are essentially a pizza on baguette base. Most often topped with sautéed mushrooms and cheese then grilled until the cheese melts. It’s all covered with a hefty drizzle of Polish ketchup and then eaten warm. Since gaining popularity in more recent years there are many more variations of Zapiekanka available.