Most-loved dishes
AI summary of what 4 dish mentions say about the food
Reviewers rave about the risotto di go as the standout dish, praising its creamy, seafood-forward depth. The overall vibe is one of warm, authentic Venetian comfort.
“This risotto di go is so simple to look at because it's basically a monochrome dish. So good. Perfect mantecatura. Creaminess. The interesting thing about this risotto, compared to classic seafood risottos, like pescatora, where you can clearly see the seafood inside, this is a fish risotto where the fish is blended, strained, and becomes the sauce used to emulsify the risotto. There are many different schools of thought when it comes to risotto di go. Some people like a touch of acidity. In this case, a splash of lemon is used during mantecatura. Then you see the collagen here, right? The fat from the fish then binds the risotto.”
What creators say
1 creator has covered Ristorante Wildner. Most active: Cosa mangiamo oggi?
Ristorante Wildner is a super solid spot on Riva degli Schiavoni that looks like a tourist trap but is actually a really solid spot serving incredible Venetian classics like risotto di go and fegato alla veneziana, with a focus on local ingredients and tradition.
Dishes mentioned
Risotto di Go
This risotto di go is so simple to look at because it's basically a monochrome dish. So good. Perfect mantecatura. Creaminess. The interesting thing about this risotto, compared to classic seafood risottos, like pescatora, where you can clearly see the seafood inside, this is a fish risotto where the fish is blended, strained, and becomes the sauce used to emulsify the risotto. There are many different schools of thought when it comes to risotto di go. Some people like a touch of acidity. In this case, a splash of lemon is used during mantecatura. Then you see the collagen here, right? The fat from the fish then binds the risotto.
Fegato alla Veneziana
Gigi is making us fegato alla veneziana. Guys, the smell is incredible. A knob of butter. So you've got these thin slices of liver, just quickly seared in a scorching hot pan, served with onions that were cooked slowly for a long time so they turn nice and soft, a knob of butter, which never hurts, all laid over a couple of crostini. No complexity. I think the crostini are made of polenta. The liver is very delicate. And the whole combination with polenta, stewed onions, butter... Just enjoy it, period. The interesting thing is the Maillard reaction, that slight charring on the liver itself. Guys, if they don't make great fegato alla veneziana here, then honestly I wouldn't know what other place to recommend.
Sarde in Saor
Can I tell you that maybe my favorite Venetian dish is sarda in saor? I like it because it has sweetness, crunch, pine nuts, raisins, acidity. It's fried and it also has a great story behind it because sarde in saor comes from the ingenuity of needing to preserve the product back when refrigerators didn't exist. Sailors had to make long journeys, so they fried the fish and then stored it covered in acidified onions, and that allowed them to eat it many days later. Over time the acidity would increase, so they cleverly pinched a few raisins and some pine nuts in order to rebalance the bite. They pinched them because, of course, they belonged to the rich people's barrels. They were definitely beyond their reach.
Baccalà Mantecato con Carciofo e Polenta
Artichoke base with a quenelle of baccalà mantecato on top, polenta, and sarde in saor. I love the fact that baccalà mantecato is never the same. Every place you go, you'll find a very personal version of it, and this one is remarkable too. The artichoke is exceptional too. Nice and warm.
