CHEF'S SPECIALTIES
Explore Our Menu
Every dish at Ristorante Da Mario alla Fava is born from a passion for Venetian cuisine and the search for
fresh, quality ingredients.
From lagoon fish to vegetarian offerings, each course is designed to provide an authentic and unforgettable experience, blending tradition and creativity.
Seasonal menu
Gluten-free menu
Half portions
Special attention for those going to theater or musical events
For those dining at Ristorante Da Mario alla Fava before a show, between 7:00 PM and 8:00 PM, a special dinner rate is available to make your cultural evening even more enjoyable.
Special-priced lunch menu.
The quality is special too.
Daily menu
Hors d'oeuvre
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1. Our raw fish appetizer: € 31,00
cold tagliolini flavored with sea water,lime, basil and ginger, with mullet fillet prawns of Mazara del Vallo, served on Bronte pistachio sauce
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2. Scallops € 26.00
on a artichoke chest, with a lemon sauce and a fresh hint of mint
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3. Tender local calamari € 26.00
lightly seared served on a bed of black bean purée, garnished with sweet chili threads and a rosemary bread crumble
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4. Farmer's salame € 21.00
with balsamic vinegar, served with stewed Treviso red radicchio and soft polenta
5. Don't Miss: the starter created just for today with the fresh products from the market
Traditional Venetian appetizers
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4. Baccalà & Baccalà: € 23.00
Salted cod mousse in bread crust flavoured with cuttlefish ink, and salted cod mousse served on a grilled polenta crostino
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5. "Cicchetti del Doge": € 28.00
Mixed steamed seafood (shellfish and molluks) served with local vegetables
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6. Farmer's salame € 21.00
with balsamic vinegar, served with stewed Treviso red radicchio and soft polenta
Daily menu
First course
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7. Gragnano's paccheri € 24.00
pasta with monkfish pieces, zucchini, and fresh datterini tomato
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8. "Champagne Risotto": € 70,00
risotto champagne topped with Siciliam red shrimps lightly seared and lemon gel; minimum for 2 person
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9. Gragnano's spaghetti € 23.00
with red mullet fillets, cherry tomatoes, enhanced by the aroma of Pernod and fresh dill
10. Il Mercato di Rialto in piatto: Today's Special First Course
Traditional Venetian first courses
Daily menu
Second course
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13. Grigliata Gourmet: € 45,00
A gourmet grill of crustaceans and the finest catch of the day
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14. Roll of sea bass and prawn € 25.00
wrapped in crispy kataifi pastry, served a vegetable stew
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15. Monkfish medallions € 27.00
with pink pepper corn, on a potato velouté with amaretti biscuit powder and sautéed chicory
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16. Tender beef cheek € 35,00
slow-braised in prized Amarone wine from Valpolicella, served on a silky pumpkin purée and glazed with its own reduction sauce
16. Directly from the day's catch, a main course that will surprise you
Tipical venetians second course
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17. Sepe in tecia coa poenta: € 22.00
Stewed cuttlefish cooked in its own ink, served with the ever-present polenta
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18. Fritto Misto: € 28.00
Our very fresh, delicate and crispy mixed Adriatic seafood fry. And why not, with the additional of vegetables from St. Erasmo
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19. Fegato di vitello alla veneziana € 24.00
Calf's liver Venetian style, with perfectly caramelised Chioggia onions and polenta
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15. Tender beef cheek € 29.00
slow-braised in prized Amarone wine from Valpolicella, served on a silky celeriac purée and glazed with its own reduction sauce
Daily menu
Sweet Temptations
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Our Tiramisu € 11.90
on a chocolate hemisphere with mascarpone flower
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After Eight € 11.90
Chocolate spaghetti with mint ice cream (Vegan and Gluten free)
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Mille-feuille € 11.90
with limoncello cream, berries and raspberry coulis (Vegan)
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Che Bon € 11.90
rum-scented ricotta cream with chocolate crumble, pistachios and oranges (Gluten free)
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Strawberries & Champagne € 12.90
hot strawberry soup with chocolate crunch, champagne sorbet and mint leaves
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Sbrisolona € 11.90
de Biscotti Zaeti with zabaione bavarian cream
Selection of artisan cheeses from
Casearia Carpendo
€22.00
Luna di miele
made from pasteurized goat milk, sweetened with honey drops, in a crust covered with a veil of beeswax
Aged Tuscan Pecorino D.O.P.
produced with pasteurized sheep milk, with a minimum aging of 6 months
Blu'61
is an exceptional blue cheese made from pasteurized cow milk, created through aging with raboso passito wine and cranberries
Capo di stato
Cheese produced with raw high-mountain cow milk, with a minimum aging of 24 months, then refined by immersion in the marc of the prestigious Capo di Stato wine