The "cicheti", venetian traditional snacks.

To experience the true culture of Venice, you can't leave without stopping off at the Hostaria Ae Do Porte for a traditional "cicchetto". These mouth watering snacks and a glass of wine help you get through the morning or are perfect to nibble on over an afternoon "Sprizzetto" [white wine with a dash of Campari].

It's never the wrong time to visit Hostaria Ae Do Porte. Whenever you go you're bound to find a small group of old Venetians chatting and eating over their "ombreta".

The chef prepares his "cicchetti" fresh every morning and boasts he knows how to make more than a hundred different types, all of them in the finest Venetian tradition.

Menu of the day

Planning a detailed menu in advance is impossible. It all depends on what the market has to offer early that morning.
Vegetables are always in season and the fish is always local and freshly caught. How these ingredients are prepared all depends on the Ogre's creative genius that day.

And on the right day, you'll find some of Venice and this Hostaria's most unique culinary treats. Those fortunate enough to spend a few days in the city will find dishes prepared as they once used to be. And while the menu changes every day, it is always in perfect fitting with the restaurant's atmosphere.

The variety is staggering, and depending on the season you can find "folpeti" [baby octopus], "bovoeti" [snails], "polpettine" [meatballs], "sarde in saor" (see description), "spienza" [spleen], fried pumpkin flowers in batter, fried acacia flowers in batter (an exclusive), "pasta e fasoi" [pasta and beans], "poenta co la sardea" [polenta with sardines] and many, many more.

Sardele de alba in saôr. (Original recipe in Venetian dialect) Nétar e frizer 1 kg de sardele fresche de pescheria in ogio caldissimo e abondante, farle sugàr su un foglio de carta da bechèr spolverizà de sal. Intanto se prepara el saôr. Par un kg de sardele se tagia fine 1/2 kg de ségole e se le desfrize nell'ogio de oliva, a poco a poco, fin che le deventa bionde. Prima che le cambia color se ghe zonta un poco de aséo de puro vin e le se lasa bogìr per un attimo. In una terrina basseta e larga se sistema el saôr e le sardele a strati cominciando e finendo con un strato de saôr. Mario ghe zonta, come se faseva al tempo dei Dogi, uéta passa fatta rinvenir nel vin bianco, pinolie un par de ingredienti che non ghe dìse a nisùn. Le lasa amorbidir un par de giorni prima de servirle. Sepe col nero ala venexiana. (Original recipe in Venetian dialect) Netar le sepe novele e picolete, cavarghe el bèco, i oci, el bueleto el sachetin del nero e magari anca la pelesina par sora. Profumar l'ogio de oliva co do spigoli de agio che i va cavai co i xe diventai rossi. nel'ogio cusì preparà far un desfrito de segola tagiada fina e parsemolo trità. Zontarghe e sepe e mezo goto de vin bianco seco (de queo bòn) che va lassa evaporar. Meterghe mezo scugièr de conserva de pomodoro e un sacheto de nero de sepa diluio co un pocheta de acqua calda, coverciàr e lassar cusinar adagieto. Ala fine zontarghe se serve sal e un poco de pevare.