When Venice was younger, an osteria was a place for the poorer to bring their own food and buy wine.
In Italy, a simple “ristorante” will not suffice (of course). There are ciccetterie, trattorie, and osterie. And you should know the difference.
In San Marcuola, a small campo hidden from tourists groups with flag poles and matching shirts, a chef named Giacomo explained the origin of the name of his restaurant, Osteria Alice. When Venice was younger, an osteria was a place for the poorer to bring their own food and buy wine. The name is perfect for the restaurant: from ancient, simple dishes of sardines and onions to creamy seafood rissotto paired with the perfect prosecco, this osteria remains true to its Venetian history. The intimate setting and required reservations are perfect for a couple seeking to know the flavor of the sea.
Article written by Monique Hassel.
