Venice has always maintained close links with its hinterland, forging ties with many different and distant cities and that is why its culinary tradition today boasts a wide variety of dishes based on ingredients from various areas.

Venetian cooking is a culinary art which in the past was happy to absorb Central European innovations, attentive to refined French customs brought to the Veneto region by foreign cooks employed by noble Venetian families.

The factor which most shaped the city’s cuisine however, given that Venice is a city built on water, was the great imagination with which it used all its fish resources, cleverly creating fish dishes of all kinds.

Taverna San Trovaso sets great store by all these interesting factors and has brought together the best of Venetian tradition in the dishes which it is proud to offer you here, today.

HORS D’OEUVRES

-Seafood Hors d’Oeuvres

-Sardines with onions, pinenuts & vinegar

-Oven-baked Scallops

-Dried Salt Beef with rocket salad & Parmesan Cheese

-Wild mushrooms canapés with soft cheese and fries vegetables

FIRST COURSE

-Fish Soup (shrimps, mussels,

clams, etc)

-Spaghetti with Cuttle fish/Squid

(black sauce)

-Spaghetti with Clams & Garlic

-Spaghetti with Mix of Fish

(with tomato sauce)

-Gnocchi Newborg

(shrimps, cream & tomato sauce)

-Ravioli with porcini and truffle oil

-Tagliatelle with duck sauce

-Bicolour potato dumplings with scallops sauce

MAIN COURSES

-Mixed Fried Seafood

-Squid/Cuttle fish Venetian Style with black sauce & Polenta

-Salt Cod with tomato sauce

& Polenta

-Grilled Monkfish,

-grilled Eel,

-Grilled Dorado,

-grilled Sole,

-grilled Prawns,

-grilled Scampi

-grilled See Bass

-Mixed Grilled Fish