The story
Hidden in a narrow Venetian alley, Osteria al Chicheto is exactly the kind of place that rewards the curious. Sentieri Golosi calls it “well hidden from mass tourism,” a small restaurant that demands advance booking. The wine list is a standout—“decidedly non-trivial proposals” with many natural wines—and the kitchen turns out Venetian classics done right. Good coffee rounds out the experience.
The menu leans on seafood tradition, with a baccalà mantecato that’s creamy and rich, sarde in saor balancing sweet and sour, and a crisp fritto misto. It’s intimate, local, and unapologetically traditional—the sort of spot that makes you feel like you’ve found Venice’s real table.
Synthesised by AI from every creator’s review. First reviewed 2024.
Most-loved dishes
AI summary of what 3 dish mentions say about the food
“Classic Italian frying with batter. The baby octopus is a little savourier, the cod is a little savourier. Good, well done. The breaded one is crunchy, not battered. The head with innards gives that extra gear, cooked very well, not hard, not mushy, still has a bit of chewiness but it's light. The yellow pumpkins left with the peel, which has the most important properties. The courgette flower filled with anchovies and ricotta is pure pleasure. The fried cod is very good. The sardine is nice and crunchy. The sage is good. The bigoli in sauce are wholemeal, nice firm pasta, al dente, with a drizzle of oil. The small fish called crognoli or lattarini are very good. The squid is a bit big but very tender, fried very well.”
What creators say
1 creator has covered Osteria al Chicheto. Most active: Sentieri Golosi
A hidden tavern in one of the narrow streets of Venice, well hidden from mass tourism, with Venetian cuisine done well, a beautiful wine list with decidedly non-trivial proposals, many natural wines, and good coffee. The restaurant is small, so book in advance.
Dishes mentioned
Baccalà Mantecato
The creamed cod is good, compared to the previous one it's certainly less creamy, it seems a bit more traditional to me. Very good.
Sarde in Saor
Sardines in Saor, super great, classic Venice, very good, marinated very well.
Fritto Misto
Classic Italian frying with batter. The baby octopus is a little savourier, the cod is a little savourier. Good, well done. The breaded one is crunchy, not battered. The head with innards gives that extra gear, cooked very well, not hard, not mushy, still has a bit of chewiness but it's light. The yellow pumpkins left with the peel, which has the most important properties. The courgette flower filled with anchovies and ricotta is pure pleasure. The fried cod is very good. The sardine is nice and crunchy. The sage is good. The bigoli in sauce are wholemeal, nice firm pasta, al dente, with a drizzle of oil. The small fish called crognoli or lattarini are very good. The squid is a bit big but very tender, fried very well.
