With such close proximity to the water, it should come as no surprise that fish is the main component of Venetian cuisine. Cuttlefish (sepia), clams (vongole), and sea bass (branzino) are popular ingredients, which can be found in many of the area's most well-known dishes, including frutti di mare, Venice’s take on a seafood salad. Tramezzini is a tasty Venetian street food: These triangular sandwiches, with a range of fillings from cheese to meats, can be found at cafes throughout the city. Wash it all down with prosecco, a sparkling white wine from the Veneto region.
For the best bang for your buck, try to avoid the San Marco area or any establishment that solicits tourists off the street. Instead, try one of the smaller establishments – such as traveler-recommended Ristorante La Caravella – tucked away on one of the many hidden side streets. Locals frequent establishments like Paradiso Perduto, near the Jewish Ghetto, for its long wooden tables and vibrant atmosphere. The farm-to-table Ostaria Boccadoro is another popular haunt. You could also dine at a bacaro, a smaller wine bar with lower prices, authentic cuisine and more character. Traveler favorites include Cantina Do Spade, Alla Ciurma and Cantina Do Mori.