Tonolo Patisserie

“Delicious fresh pasta to go with a selection of many delicious sauces. From 5 euro.”

“Very nice bar, here you can taste several croissants and fill them with your favourite jam or cream flavour. And in the afternoon you can have a typical aperitif”

“At first sight, “Nono Colussi” (literally Grandfather Colussi) shop seems like an ordinary bakery. In this historical place, biscuits and cakes are freshly baked daily since 1956. The reason to look for this spot is the typical Venetian “focaccia”. A soft and fluffy cake made with yeast base. Nono Colussi’s way to bake this sponge focaccia is the most famous in town and it’s worth the walk and the price (€ 17 for the small one) for tasting it. When I was a child, my aunt usually bought this delicious sweet focaccia for me and my sister. We used to enjoyed it, slice by slice in less than one day. While you are waiting for the package of your focaccia, you can try another amazing pastry baked by Nono Colussi. I really suggest the krapfen stuffed with cream: a real stairway to Heaven. Dorsoduro 2867a, calle lunga San Barnaba, Venice, Italy ”

“this Osteria has been a hot spot since they opened in the 80's. They are not vegetarian but cater to vegetarians with their many vegetable antipasti. ”

“"The best place around Rialto to grab something good and tasty at a great price, a must among the locals" Despite its very modest appearance and its slightly hidden location close to Rialto on the right-hand side of the Calle de la Bissa, this DELI is incredibly popular among the locals. Venetians cherish this place because of its wide range of great finger foods, fried food, “tramezzini” and proper dishes, the incredibly competitive prices, the speed of the service, and for the very efficient yet friendly staff. When we are around Rialto and want something small, good, freshly made and quick to grab, this is the place we go to. Be aware that during lunch break and at 6-7PM, the “Rosticceria Gislon” can easily compete in human density with the most crowded summer days in Saint Mark.”