Osteria Campo Santa Marina started as a humble sandwich shop. Today, it is one of the city’s most creative dining experiences. Chef Agostino Doria spent the last 30 years honing in on his menu, attempting to pay homage to traditional Venetian recipes while elevating them to a form of art. During the warmer months, expect a good amount of outdoor seating but don’t be surprised as people opt to stay inside, where the atmosphere is cosy, warmly lit and always bustling. The eatery specialises in raw fish (think scallops carpaccio with shavings of smoked goose foie gras and sweet white wine jelly), but the house-made pasta is expectedly excellent as well (try the black tagliolini with cuttlefish ink sauce and citrus-flavoured bread). You might want to entrust your palate to the chef completely, ordering the tasting menu to get a comprehensive sense of the restaurant’s lagoon fare.
Food hits a little different in Venice. Could it be, you know, all the romance floating around? Quite possibly, it certainly doesn’t hurt, but the Serene Republic has a long tradition of innovative cuisine that sits snugly with its historical position as a meeting point for cultures of all kinds. Flavours and ingredients have always clashed here, so it stands to reason that the best restaurants in Venice should touch on many different approaches to food. No matter your choice, your palate will be very happy.
Venice has always been a place for social eating, where business deals are discussed over dishes, goods and ingredients traded for stories and currency. That’s just how Venice does it. We couldn’t be happier.