Discover Venice through Cicchetti: Small Plates, Big Flavor
What Are Cicchetti?
Cicchetti are one of the most authentic elements of Venetian gastronomy: small bites served in traditional bacari (Venetian bars), perfect to enjoy standing with a glass of wine or a Spritz.
Often compared to Spanish tapas, cicchetti are not just food — they are a way to taste Venice like a local or your best friend when it comes to drinking liters of alcohol.
A Bit of History & Culture
The word “cicchetto” comes from the Latin ciccus, meaning “small portion”. In Venice, the daily ritual of aperitivo — stopping at the bar for an Ombra (litterally a "Shadow", means a glass of wine. It is a souvenir of the period in which wines were unloaded in the "Riva degli Schiavoni" and then sold in shaded stands located at the base of the Bell Tower of Saint Mark's Cathedral; as the sun changed position, the stands were moved so they could continue to stay in the shade) and one or more cicchetti — is an integral part of local life. Walking between bacari, sipping wine, and choosing small plates is a social and convivial experience that connects visitors with the rhythm of the city.
Where to Find the Best Cicchetti
Not all bacari are equal: some are historic and popular with locals, while others offer more creative modern twists. Recommended spots:
- Osteria Al Squero (Dorsoduro) — authentic fish cicchetti and mindblowing meatballs. Stunning setting in front of The Squero S. Trovaso (a traditional spot where Gondolas still get crafted in front of you). 10 out of 10.
- Cantine del Vino già Schiavi (Dorsoduro) — Over 1000 bottles of wine. Famous for its cicchetto with caco and tunna mousse. Really a high quality bacaro where an Ombra can cost 1.50€ or 20€: it is just up to you.
- Cantina Do Mori (San Polo) — one of the oldest bacari in Venice, perfect for those seeking ancient and authentic local energy. By the way, Casanova's favourite bacaro!
- Bacaro All' Arco (San Polo) — Founded in 1980 by Francesco and Matteo, serves authentic cicchetti with fresh, local ingredients, from seafood like baccalà mantecato to creative pairings, all prepared in front of guests. If you are a foodie, that is the place to be.
- Start early, around 6–7 pm, as many bacari close by 8–9 pm.
- Choose bacari in less touristy sestieri (Cannaregio, Dorsoduro, San Polo) for authentic experiences.
- Eat by the canal to immerse yourself in the local atmosphere.
- Be aware of seagulls when eating cicchetti outside! They are nasty.
- Pair your cicchetti with an ombra or a Spritz — the most Venetian way to enjoy them.
Why Include Cicchetti in a Custom Tour:
a Sensory Experience
Including cicchetti in a private, personalized tour allows visitors to taste Venice authentically, experiencing local life through food rather than just sightseeing. Each cicchetto—whether baccalà mantecato or in umido on polenta, marinated sardines, or a creative seasonal pairing—tells a story of Venice’s connections to the sea, agriculture, and artisanal craftsmanship.
With a knowledgeable guide, visitors gain insight into the rituals of the Venetian aperitivo, the evolution of bacari, and anecdotes that reveal the character and resilience of the city. The experience engages all senses: the sights of narrow canals, the aromas of fresh ingredients, the textures and flavors of the cicchetti, and the lively hum of conversation around the bar.
In this way, a cicchetti tour transforms simple snacks into an immersive cultural journey, combining gastronomy, history, and local life. Travelers don’t just taste Venice—they understand it, feel it, and connect with it on a human level.
