Ristorante Osteria Da Fiore

"Among a labyrinth of alleys and canals, stands the trattoria Da Fiore, elegant and with a family atmosphere. The main hall warmly welcomes guests, while a romantic terrace hosts a table for two by the canal. The cuisine, true to the land, will allow you to enjoy fried moleche [soft-shell crabs] (when in season): an experience not to be missed! Last but not least, there is the wine cellar, which has a fine selection of the most sought-after French and Italian wines (about 800 labels). Equally impressive is the selection of grappas, cognacs and whiskies." - Michelin Inspector

"One of the most famous restaurants in Venice , the Michelin-starred Da Fiore occupies an understated-yet-elegant space in what was once an old Venetian tavern. The food is a modern take on traditional Venetian, with lots of fish and seafood, but the menu changes constantly based on what is fresh and locally available. Everything is wonderfully prepared with a lovely fusion of flavors and textures and comes out perfectly plated. There's also an excellent wine list. You can order à la carte or choose a six- or seven-course tasting menu at dinner."

"One of the most famous restaurants in Venice , the Michelin-starred Da Fiore occupies an understated-yet-elegant space in what was once an old Venetian tavern. The food is a modern take on traditional Venetian, with lots of fish and seafood, but the menu changes constantly based on what is fresh and locally available. Everything is wonderfully prepared with a lovely fusion of flavors and textures and comes out perfectly plated. There's also an excellent wine list. You can order à la carte or choose a six- or seven-course tasting menu at dinner."

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"Da Fiore has long held a Michelin star thanks to chef Mara Martin, whose accomplished, dependable creations are comfortingly old-fashioned, which fits the classic vibe of the houseboat-like dining room. Some dishes are legends that have drawn devotees for decades: crispy fried oysters on a bed of savoury zabaione; ultra-trad bigoli in salsa (pasta with anchovies and onions); perfectly cooked soft-shelled moeche crabs. But expect solid rather than pyrotechnic, with an emphasis on comfort." - Anne Hanley