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L'Osteria di Santa Marina vs Bistrot De Venise
L'Osteria di Santa Marina and Bistrot de Venise are both highly recommended by travel writers. On balance, Bistrot de Venise is preferred by most reviewers compared to L'Osteria di Santa Marina. Bistrot de Venise comes in at 83 with accolades from 7 reviews including DK Eyewitness, Let's Go and Zagat.
L'Osteria di Santa Marina
Concierge
Zagat
Time Out
Rough Guide
Fodor's
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Campo Santa Marina 5911, Venice
From $0 /night
Concierge
"In a quiet campo near the Rialto, this upmarket osteria with its beamed ceiling and polished dark-wood bar gets all the details right."
Zagat
4.2
""A high-end dining experience without the stuffiness" can be had at this Castello Venetian serving "authentic" "home cooking" with "creative" touches."
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Time Out
"This upmarket osteria in pretty campo Santa Marina has the kind of professional service and standards that are too often lacking in Venice."
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Rough Guide
"Highly rated by most Italian food magazines, this is a very slick and very impressive modern-style operation offering imaginative variants on Venetian maritime standards."
Fodor's
"The candlelit tables on this romantic campo are inviting enough, but it's this intimate restaurant's imaginative kitchen creations that are likely to win you over."
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Bistrot De Venise
Zagat
DK Eyewitness
Rough Guide
Let's Go
Frommer's
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Calle dei Fabbri, 4685, 30124 Venice
From $72 /night
Zagat
3.7
"Paesanos with a hankering for "old, historic recipes" "cooked skillfully" frequent this Venetian "close to San Marco" where they can also sample vino from a large list."
Full review
DK Eyewitness
"This welcoming restaurant serves traditional Venetian cuisine as well as special dishes based on historic recipes."
Rough Guide
"This place is done up as a facsimile of a wood-panelled French bistrot, but the menu is based on old-style Venetian recipes, both for full meals and cicheti."
Let's Go
"To treat yourself to some of Venice’s best fine dining, come to Bistrot de Venise, where you’ll be waited on hand and foot as you feast on dishes like homemade tagliolini with lagoon scallops."
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Frommer's
"Though it looks a bit like a wood-paneled French bistro, the menu here is primarily old-school Venetian, specializing in rare wines and historical recipes from the 14th to 18th centuries"
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