Vini da Gigio

A brother-sister team run this refined trattoria, where you're made to feel as if you've been personally invited to lunch or dinner. Indulge, perhaps, in rigatoni with duck sauce or arugula-stuffed ravioli, seafood risotto made to order, or sesame-encrusted tuna. Just note, though, that it's the meat dishes that steal the show: the steak with red-pepper sauce and the tagliata di agnello (sautéed lamb fillet with a light, crusty coating) are both superb, and you'll never enjoy a better fegato alla veneziana.

but few beat this long-established canalside trattoria for tried-and-tested quality, appealing ambience and – as the name suggests – a stellar wine list. It's seafood is the star turn here: the mixed fish antipasto is fantastic, and more creative forays like tagliolini with anglerfish and pesto are cooked to perfection. Service can be slow at peak times, but the canal view from the window seats helps to while away the time.

Tried to get into Vini da Gigio on a Saturday night, but was "complet." They are both owned by the same people, and are right across a canal from each other and from what I hear, Vini is also superb!!

For a sit-down meal (lunch or dinner) La Zucca (time survived recommendation), Alle Testiere (cleverly fused Venetian cuisine with popular spices from the times of the Republic. book in advance), CoVino (reservations a must and so darling, tucked away from the crowds), Vini da Gigio (an old rec, FYI), Local for Michelin star dining (recommended to me by Maria Pasquale), I have Antiche Carampane on an old list (can someone let me know if it’s still valid?) TRATTORIA DA BEPI GIÀ “54”. chef owner takes food very seriously, traditional Venetian dishes enriched with unusual ingredients. This guide on Vogue seems pretty legit for restaurants in Venice.

One of Venice’s favorite seafood specialties is seasonal – moeche, soft-shell crabs, appear only in the spring and fall and are all the more special for it. After being soaked in egg (and sometimes also Parmesan) and dipped in flour, they are fried to a crisp and often served with slabs of polenta and lemon on the side. Try them at Vini da Gigio, which is really a trattoria/ristorante rather than a wine-only establishment, alongside a glass of Prosecco (always from nearby Veneto vineyards) or a local white wine like Soave or Malvasia.

For the best, go to the atmospheric “Cantina Do Mori”—the city’s oldest bacaro or wine bar (since 1462) or “Vini da Gigio”, famous for its masorini or wild duck or “moeche” (soft-shelled crabs in spring or fall only) (Michelin plate). For local flavor, a typically Venetian evening consists of cicchetti-tasting at several spots at “Osteria ai 40 Ladroni”, “Osteria Anice Stellato” next door, and Osteria dalla Vedova, all with Michelin plates and in Cannaregio, the neighborhood near the railroad station and the ghetto, Europe’s oldest.

Vini Da Gigio is another family-run trattoria known for its classic Venetian dishes and an excellent wine selection. The restaurant’s story began in 1981, and throughout these years, the family has maintained their love for hospitality and traditional cuisine. Dishes from Venice and the Veneto region are prepared with fresh, locally sourced ingredients and are served with wines from the restaurant’s wine cellar, known as one of the most extensive in town.

Located in the Cannaregio sestiere (district) near the Santa Lucia train station, this rustic trattoria will make you feel like you’re at home with your Italian relatives. The small menu of classic Venetian dishes ensures that each plate receives the care it deserves. Address: Sestiere, Calle Stua Cannaregio, 3628A, 30121 Venezia, Italy Phone: +39 041 528 5140

Da Ignazio and Antiche Carampane are great for fish and Vini da Gigio is a solid choice for Venetian classics. And as a bonus, they can typically accommodate day-of reservations and have a fabulous wine list. The antipasti and tagliolini al granseola (pasta with spider crab) at Bepi Antico are delicious.

A cozy trattoria known for its warm atmosphere and excellent wine selection, Vini da Gigio also excels in pasta dishes. Their Ravioli stuffed with ricotta and spinach, served in a butter and sage sauce, is a testament to the timeless appeal of Italian pasta, offering a taste of home-cooked perfection.

His choice fell on Vini da Gigio, a quite refined traditional restaurant. Paolo Lazzari, the owner, has managed this restaurant for ages and the style has remained the same. The atmosphere is old style, elegant and warm, the selection of wine and liquors extremely interesting and the food very good.

Let me tell you about a little secret I found thanks to a local friend of mine. Tucked away in the quiet Cannaregio neighborhood is a place that feels like a warm hug, serving up the kind of food that dreams are made of. This is one of the best Venetian restaurants in Venice, known as Vini da Gigio.

I guess any restaurant can have an “off” night, but we had dinner with friends at Vino da Gigio and 3 of the 4 of us were disappointed with the quality of the meal. The German couple at the next table were so upset they complained to the waiter, which led to some unpleasantness.

I vini da Gigio – Sestiere Cannaregio, 3628A, 30121 Venezia – beautiful, delicious restaurant in Cannaregio, with food that is a good step up from probably any other we have tried.