No more tourist traps in Venice: here’s a guide to avoid them

by Elisa Bologna

“Beautiful Venice, but I wouldn’t want to live there,” says someone who’s probably never actually lived there. Beautiful Venice, but I’d definitely eat there, says anyone who’s learned how to navigate the island’s restaurant scene and culinary offerings. You don’t need to head to the mainland to find quality, affordable food—especially if you steer clear of tourist traps. All it takes is a selection of venues where the food, hospitality, and value for money will convince even the most sceptical diners.

Where to eat in Venice: the best restaurants

In Castello

Trattoria del Local

Benedetta, Manuel and Salvatore wanted to create the kind of trattoria they themselves would visit on their days off. Said and done. Trattoria del Local is a relaxed setting that maintains the quality of its nearby Michelin-starred sibling. The menu features classic Venetian dishes like baccalà mantecato, enriched by Neapolitan traditions such as scarole mbuttunate and pasta, potatoes and provola.

Trattoria del Local, Salizada dei Greci, 3417 Castello

Al Covino

A cosy nest of pure charm, where Neapolitan and Venetian traditions engage in constant dialogue. Claudio and Claudia are a couple in life and in the kitchen, which is why each dish tells a story. From prawn tartare risotto with liquorice to duck with friarielli, and finishing with homemade pastiera: a young and inspired offering that will win you over.

Al Covino, Calle del Pestrin, 3829, Castello

In Cannaregio

Venetika

Just over a year ago, Raffaele and Marino returned to Cannaregio, one of Venice’s most vibrant neighbourhoods. They came back on their own terms, with a menu they describe as “traditional, simple and genuine”. Expect sarde in saor, marinated prawns, baby octopus Venetian-style, black cuttlefish, and liver with sage fritters. Local ingredients and a passion for simplicity done right.

Venetika, Cannaregio, 1424

Osteria Al Cantinon

Chef Serghei’s menu is the result of years of research, combining deep Russian roots with Venetian touches and global inspiration from his travels. Fish is the base—personally selected at the Rialto market—but paired with fruit as in Southern Italy, or beetroot. A flavour journey in every course.

Osteria Al Cantinon, Sottoportego de le Colonete, 2152, Cannaregio

Al Giubagiò

With over a century of history, Al Giubagiò remains one of Venice’s most forward-thinking restaurants. Dishes like the wafer of baccalà mantecato and sarde in saor honour tradition, but chef Daniele’s standout creation is Venezia xé un pesse: six different fish tartares, each representing a Venetian sestiere, guided by the creative pairing skills of owner Giulio.

Al Giubagiò, Fondamente Nove, 5039, Cannaregio (VE)

Osteria Giorgione da Masa

Masahiro—“Masa” to everyone—bridges Japanese and Venetian cuisine. Expect fresh fish crudo, udon with katsubushi, spring onion and nori, fried sardines with soy sauce and onion, or fried polenta agedashi with blue crab sauce. For dessert? The “Theramisù” with mascarpone foam, coffee reduction, ladyfingers, and matcha tea syrup.

Osteria Giorgione da Masa, Calle larga dei Proverbi, 4582a, Cannaregio

Osteria Anice Stellato

Arrive at Anice Stellato from 2pm onwards for a snack—Venetian style. Try the bread, butter and anchovies or the salad of cartilage, beans and onion. A youthful osteria with a keen eye on both Italian and international wine trends, available by the glass or bottle.

Osteria Anice Stellato, Fondamenta de la Sensa, 3272, Cannaregio

Strazzaria

Don’t call it Neapolitan pizza, and don’t call it gourmet either—this is lagoon pizza, says Strazzaria. The menu features Venetian dishes reimagined as pizzas: think schie e polenta or black cuttlefish. The best pairing, as advised by owner Daniele, isn’t “pizza and beer” but “pizza and wine”—naturally, organic, local wines.

Strazzaria, Campo del Ghetto Nuovo, 2888, Cannaregio

In Santa Croce

Vittoria 1938

Nico is the wandering chef. Elisabetta, his partner, follows him and together they take you on a journey from kitchen to dining room and beyond. Influences from Thai cuisine—Nico’s passion, learned first-hand—mingle with lagoon flavours. Think raw prawns with passion fruit leche de tigre and pickled jalapeño, or wontons with crab, bacon and lemongrass broth.

Vittoria 1938, Calle de le Chioverette, 745, Santa Croce

In Dorsoduro

Estro

More than 700 wine labels from around the world line the walls at Estro. Alberto and Dario, Venetians by birth, opened Estro to champion lagoon ingredients, offering dishes made with the care of true food lovers. Their handmade bigoli in salsa with Sant’Erasmo artichokes perfectly balance deep tradition with innovation—always grounded in local produce.

Estro, Dorsoduro 3778

In San Giorgio

San Giorgio Café

In a league of its own, this is Venice’s only museum bistro. Just three dishes per category—starters, mains, desserts—each designed to highlight the lagoon’s bounty. Examples include a vegetable salad from Sant’Erasmo with pine nuts and tomato reduction, spaghettone Alto Adige Felicetti with seppie alla brunella, and risi e bisi with stracciatella cream and saffron.

San Giorgio Café, San Giorgio Maggiore, 3 Isola di San Giorgio