Beef sliced paper-thin, served raw with a mustard-mayonnaise drizzle. Invented at Harry's Bar in 1950 by Giuseppe Cipriani for Contessa Amalia Nani Mocenigo; now a global classic.
Where to eat it: 5 restaurants across 1 city.
Carpaccio was invented at Harry's Bar on Calle Vallaresso in 1950 by Giuseppe Cipriani for the Countess Amalia Nani Mocenigo, who was on a doctor-ordered raw-meat diet. Cipriani sliced the beef paper-thin and topped it with a Worcestershire-and-mustard mayonnaise drizzle in geometric pattern. He named it after the 16th-century Venetian painter Vittore Carpaccio, whose retrospective at the Palazzo Ducale was running that same year, because of the resemblance between the red beef and the painter's signature reds. The dish is now globally codified and still served the same way at Harry's Bar.
Tours, tastings and classes from the cities on this page, bookable on GetYourGuide.
Guided tour · 2 hours
Learn to make fresh pasta like the grandmothers of Italy during a class at a cooking school inside Florence's medieval tower. Learn every step of the...
2h 30m
Discover the secrets to making authentic homemade pasta and tiramisu from a local chef. The cooking class takes place in a locally loved restaurant,...
3 hours
Roll up your sleeves and discover the flavors of Naples by making authentic pizza and creamy tiramisù with a passionate local chef. Cook, laugh, eat,...
Guided tour · 2h 30m
Experience the flavors of Venice on a guided walking tour. Visit the Rialto Market, try tapas, such as "cicchetti," and admire historical highlights...
Common allergens: Egg, Mustard
Tip from the editors. The beef must be very fresh and butcher-grade; raw meat from supermarket pre-pack is not safe for carpaccio.
Harry's Bar on Calle Vallaresso serves the canonical Cipriani-style brunch with Bellini, carpaccio and risotto, the historic-bar lunch since 1931 near San.
OrderBellini, beef carpaccio, risotto alla primavera
TipThe downstairs bar takes walk-ins and works for a Bellini at €22. The upstairs dining room needs a booking through OpenTable.
Bistrot de Venise near San Marco runs the only Renaissance-recipes lunch carte in Venice, with 14th-century Anonimo Veneziano dishes for a fascinating brunch.
OrderRenaissance saor of sole, medieval risi e bisi
TipThe historic-tasting carte needs 48 hours' notice. Lunch service runs 12:00-15:00.
Quadri in Piazza San Marco holds 1 Michelin star in the 2026 guide, the Alajmo-family room on the upper floor of the historic Grancaffe with Venetian lagoon.
Book3 weeks ahead
Bar Longhi inside The Gritti Palace on Campo Santa Maria del Giglio is the Murano-lamp bar with the Pietro Longhi 18th-century paintings, the canonical Grand.
DrinkBellini Longhi, Negroni at the Gritti
FoodBar snacks, the Gritti's afternoon tea
TipThe patio with the Grand Canal view runs spring through autumn. Cocktails start around €22; the Longhi Bellini variant is the move.
Locanda Cipriani on Torcello is the 1934-founded Cipriani-family lagoon outpost that Hemingway used for lunch, the canonical garden-restaurant on the silent.
OrderRisotto alla torcellana, carpaccio Cipriani, the daily fish baked in the garden's wood oven.
TipClosed Tuesdays and the whole of January. Ferry 12 from Fondamente Nove, 45 minutes. Book outdoor garden tables when you reserve.
More cities are in research. Want carpaccio (alla cipriani) covered somewhere specific? Tell us where you want to eat.
