“Venice is a fish. Just look at it on a map. It’s like a vast sole stretched out against the deep…” writes Venetian poet and novelist, Tiziano Scarpa. Like Tiziano, we have been immersing ourselves in the delights of Venetian cuisine and the city’s food markets.
The Bauers central location in Venice immerses you in the real life and pulse of the city. Its views over the Canal della Giudeca and its discreet proximity to the Piazza San Marco make it very special. After a night in our hotel suite and a fabulous breakfast Bauer style (with a stunning view), our concierge, Stefano, urged us over the Rialto bridge and right towards the Campo de la Pesceria, Venice’s ancient fish, fruit and vegetable market (only a 15 minute walk from the hotel).
There is an early morning magic in Venice that can only be felt whilst wandering through the empty streets of the city as it awakes. Venice’s soul is the Pescaria. The fierce campaign for sustainability and supporting locally sourced produce is evident as you approach the market. This protest banner “Rialto – No se toca” (“leave us be”) that we spotted is a case in point. The Rialto market is located on the banks of the Grand Canal, where the mist from its waters and the energetic banter of the market sellers excites and made us ready to explore. The most vital elements of Venetian food are the fish, fruit and vegetables of the Pescaria. The colours of the fish stands, the underwater tones, the purple blues of the polpo (octopus), the silver coral shellfish and the black lace seppie (squid and cuttlefish) provide boundless recipe inspiration. Should you choose to put your culinary skills to the test; the Bauers’ chef will accompany you to the market, and then teach you how best to use the stunning produce during a cookery class.
The dark winter greens evoke thoughts of warm plates of pan-fried prawns and shredded cavolo nero and radicchio doused in chilli and garlic. The brightness of the citrus fruits and fennel bulbs inspire a salad of local fish, chargrilled fennel, orange and toasted almonds. Our jaded post-winter palates felt revived and ready to sample more of Venice’s delights.
As suggested by Stefano, our wonderful concierge at The Bauers, we headed for lunch at a superb local restaurant, “Alla Madonna” (a green lantern illuminated the street, indicating the restaurant was open and our lunch awaited). We were recommended the frutte di mare and a risotto al nero di seppia (squid ink), which was suitably fresh and delicious. From the restaurant in San Polo, we headed north west up into the backstreets around Castello and Cannaregio. Here, Venetians live all year round going quietly about their daily lives. You’ll see old men and women gossiping on benches in little squares while children run around them on scooters playing on the waterside.
Seeking to escape the chill, we retreated to Il Caffé Florian, on Piazza San Marco, for one of their deliciously warming hot chocolates and a selection of Biscotti Veneziani Florian.
After a long day of exploring, the perfect tonic for unwinding was found in the B Bar. The B Bar at the Bauer Hotel has become one of Venice’s most exciting bars and nightspots. Specialties include signature drinks such as Campari based cocktail ‘The Spritz’ and the ‘B-Sensation”. We were led from the bar to the De Pisis Restaurant for an exquisite dining experience in a restaurant possessing one of the most stunning terraces Venice has to offer. Head chef Hiraki Masakazu creates menus celebrating the best of Italian food, whilst influenced by the cuisine of East Asia. Try Foie-gras with eel tempura and fondant lotus flowers, or aubergine caviar with tomato, basil and tofu crunchy nougat. After dinner, take in the shimmering Venice night from the terrace, with spectacular views across the Grand Canal to the Salute church.
We are already planning our next trip and a cookery lesson! Reserve your place at the Bauers this Spring and Summer!