Welcome to the Osteria da Riccardo and its Non-Democratic Cuisine of contemporary Venetian recipes and flavours of the lagoon
My cuisine is an expression of the combination of the local traditions, my childhood memories and international flavours. The osteria menu is based on fresh, raw and cooked fish and the meat is from the Damini Macelleria & Affini selection in Arzignano; pasta is always of ancient grains, seasonal vegetables, sophisticated cheeses and wines are selected from the Italian wineries that I love most. My philosophy is to choose the best raw ingredients to always offer you an unexpected gastronomic experience that is different every day. The furnishings and the atmosphere of this Venetian osteria are very intimate and it has now become a meeting point for the social life of the community and welcomes poets, journalists, writers, directors and Venetians.
Riccardo’s menu: the pleasure of sharing
Products from the earth, the sea and the lagoon are part of a creative and spontaneous menu that re-elaborates the Venetian culinary tradition with a different essence: raw fish and meat, vegetarian carpaccio, revisited grandmother’s dishes, where the fragrance and consistency of each ingredient creates a mouth-watering explosion of flavours.
The menu reflects the personality of the Chef, Riccardo, a daring and eclectic poet in the kitchen.
We have designed Venetian, vegetarian and meat-style tasting menus, at a price ranging from 39 to 45 Euros, excluding drinks and service (4 Euros per person). Then there is an à la carte menu curated by Riccardo with first courses from 20 to 25 Euros.
As an alternative to the DA RICCARDO MENU, from 12.00pm to 7.00pm you can choose a QUICK MENU, at 18 Euros, with entrée and one dish.
Thank you to all Osteria’s high quality suppliers: Sandro Zane for the fish, Luciano Santin for the fruit and the vegetables and Enzo Casciato for the wines and the spirits.
Photo Gallery
The intimate atmosphere of the tavern makes it perfect for a romantic dinner or a banquet among friends. Every detail of each course has been thought of, from the colours to the shape of the dishes, for a whole and exciting sensory experience.
