Menu

ristorante tradizionale venezia menu

Rediscover the traditional Venetian cuisine

On the table of the Vecio Fritolin, traditional Venetian cuisine restaurant, you can find the best farm-to-table products, fresh and seasonal. Fish, meat, vegetables: we select them everyday, at the Rialto Market, one of the most ancient places of the city, only 100 m from the restaurant.

Between the main dishes that you can always taste in the menu, revisited in different ways following the season: the fritolin (mixed fried fish), the baccalà mantecato (dried cod fish) with polenta, and the sarde in saor ( typical Venetian sardines).

At the Vecio Fritolin all is fresh and mostly home made, like the sourdough bread with stone-ground flour, the crackers and the homemade desserts.

And tasty food food served in a creative and original way is not the only good thing you can find in the restaurant, that offers a wide selection of wines in its menu, with more than 130 wine labels, emphasising the indigenous vines of Veneto, Friuli Venezia Giulia and Trentino Alto Adige.

The menu of the restaurant changes with the seasons and is often revisited with new fresh monthly products and the catch of the day. If you want to taste a little bit of everything and don’t know what to choose, at lunch time you can find our tasting menu, that always accompanies our à la carte menu.

ristorante tradizionale venezia chef paolo businaro

I'm Paolo Businaro, let me introduce myself ...

Born 45 years ago in Padua, I attend the Professional Hotel Institute of Abano Terme and, after a period of work for a hotel chain in my city, driven by an irrepressible desire to learn and learn about foreign culinary cultures, I decide to leave for the United States.

Taking the first steps in San Diego and in Anchorage, where for three years I work as an accredited personal chef at the main local institutions, I begin to develop a strong aptitude for experimentation and contamination between different kitchens and cultures, in the context of a careful research of raw materials.

Returning to Italy after experiences at the Sistina restaurant in New York and at the Casa Bini in Paris, I finally arrived in Venice, where I took the helm of the Palazzina G. restaurant.

Thanks to a long series of collaborations with internationally renowned chefs such as Gualtiero Marchesi, Pierre Gagnaire, Ric Manrique and Matteo Vigotti, I improve my technique and develop my specific culinary identity, within an all-round experience, which allows me to become Executive Chef of the Bistrot of Venise in 2016 and to land, in March 2019, at the Vecio Fritolin, to start a new chapter in my professional life that promises to be full of creativity, respecting the great lagoon tradition.