Al Gabbiano In Venezia

13/07/2026: On a quiet piazza in residential Dorsoduro you'll find this unassuming restaurant that those in the know seek out. Sardinian-born Luigi Secchi combines his heritage with the produce and traditions of Venice in a short, regularly-changing menu that sees pane frattau (Sardinian ‘lasagne’ made with carta di musica flatbread) sit alongside excellent fegato alla Veneziana (Venetian-style liver). A complimentary vegetable broth starter (made with produce from the Osti in Orto project on Sant'Erasmo) was light and tasty and a generous serve of freshly sliced Prosciutto San Daniele was delicious. House made rustic pasta is chewy and satisfying. A dessert of gorgonzola semifreddo with pear conserve and pink peppercorns is one of the best things I’ve ever eaten. The interior is rustic with wooden tables and benches, the service cheeky (in a good way). Great value, comfortable restaurant that's off the tourist trail.

12/07/2026: We had the sardines starter which was tasty but not the best we've had in Venice. My wife had the fish of the day which she said was good. It was a white fish with some carrots. I had the mixed fried fish which was a total let down. The calamari and octopus heads were so tough and over cooked it really ruined my dish. The 2 prawns were ok and the 4 small pieces of fish were nice. Bill came to around €85 with a bottle of sparkling water. Waiter was friendly and provided good service.