As the little signs in Al Timon remind you, it’s correct to ask for cicchetti in Venice, not for tapas. Most cost €1 each (so you can and should order a lot of them) and are served on plastic plates, to be eaten at one of the tiny tables out front. In a city known for its seafood, meat is the specialty here. You can order a massive, spiral-cut Fiorentina steak, served rare. Meant for two, it comes on a round wooden slab, accompanied by potato wedges and other veggies.
Time Out tip: Fiorentina steaks are typically served very rare, to the point that they’re still tepid on the inside. If you like your meat well-done be sure to specify, and be prepared for some push-back—it’s considered sacrilege to cook a Fiorentina even to medium-rare.
Jewish Ghetto: For the vestiges of Venice’s Hebraic community
Cimitero di San Michele in Isola: For visiting the graves of Ezra Pound, Igor Stravinsky and other luminaries
Cannaregio: For wandering the alleys of less-trodden Venice