Quadri ★ 4.6
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.
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.
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.
5 editor picks for Carpaccio (alla Cipriani) in Venice, ranked by editorial score. All Venice signature dishes · Carpaccio (alla Cipriani) across every city.
Bar Longhi ★ 4.4
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.
TipThe patio with the Grand Canal view runs spring through autumn. Cocktails start around €22; the Longhi Bellini variant is the move.
Locanda Cipriani ★ 4.4
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.
Bistrot de Venise ★ 4.2
Bistrot de Venise near San Marco is the 1993 room that cooks from manuscripts of the Anonimo Veneziano and Renaissance Venetian cookbooks, the only.
OrderThe historic-tasting carte, the Renaissance saor of sole, the medieval risi e bisi.
TipTwo carte: contemporary and historic. The historic side is the reason to book; their Renaissance tasting needs 48 hours' notice.
Harry's Bar ★ 4.0
Harry's Bar on Calle Vallaresso is the 1931 Cipriani family room that invented the carpaccio and the Bellini, the canonical historic-bar lunchroom in San.
OrderBellini at the ground-floor bar, beef carpaccio upstairs, risotto alla primavera.
TipDrinking at the bar costs a fraction of upstairs dining; the Bellini is the reason to stop. Book upstairs through OpenTable a fortnight ahead.
Learn to cook it, or eat it with a guide
Carpaccio (alla Cipriani) makes more sense with someone from Venice explaining it. These are the classes and tours we have checked, with booking links.
Book food experiences in Venice
Guided tour · 3 hours
Venice: The Ultimate Food Tour with Wine & Spritz
Embark on a bacaro food tour in Venice and savor Spritz, Prosecco, cicchetti, warm dishes, and gelato while discovering local culinary traditions with a guide.
from€75 Check dates
Guided tour · 2h 30m
Venice: Eat Like a Local Food Tour with Wine & Spritz
Taste your way through Venice's bacari culture, crossing the Grand Canal like a local and discovering the neighborhoods where Venetians gather for cicchetti, wine, and...
from€89 Check dates
2 hours
Venice: Pasta and Tiramisu Cooking Class at a Local's Home
Experience a pasta and tiramisu-making class in a local home in Venice. Learn the secrets of the region's most famous pasta dishes and tiramisu, and enjoy the fruits o...
from€99 Check dates