10/03/2026: The weekend in Verona gave us some great confirmation, because one of the city's culinary offerings I'd set out to try after reading a few reviews here and there is Tapasotto.
Located in Galleria Pellicciai, the restaurant has a clear identity, halfway between a modern osteria and an international tapas bar. Service is prompt, the staff is knowledgeable, and above all, friendly and cheerful.
Despite the carefully selected selection of excellent cured meats and cheeses, our attention was drawn to the cuisine, which reinterprets the concept of "tapa." This isn't your typical Venetian "cicchetto" spot; here, there's evident technical research in the cooking and pairings.
We started with fried creamed cod with lime. After squeezing lime over these cod spheres, we appreciated the breading, thinner than tissue paper yet fragrant, a breading that, as soon as it breaks, floods the palate with cod. The heat the cod absorbs during frying gives it the consistency of cream, especially since we were told it's whipped with a stand mixer and seed oil; the result is extremely delicate and delightful.
Following the advice of our server, we ordered the castraure salad, with parmesan, mint, and herring caviar. We learned that castraure are the first cut of the artichoke shoot from the Venetian lagoon, but with a flavor and tenderness unheard of in artichokes. Because of the delicate nature of the product, they are sliced very thinly and eaten raw, leaving a slight bitter and ferrous note. The parmesan pairing adds a fatty, savory note, while the mint cleanses the palate, and the herring caviar adds a marine flavor that complements the artichoke. This demonstrates that this dish, like all the others, is a work of art, but this is truly a technical dish.
The next dish, the crispy suckling pig belly, roasted potatoes, and myrtle sauce, showcases the mastery of the cooking process. The belly skin was very thin yet glassy, creating a beautiful interplay of textures with the tender, perfectly fatty meat, thanks in part to the myrtle sauce that cuts through the fatty belly. The roasted potatoes are the perfect side dish.
We continued with grilled calamari, potato mousse, and salsa verde. What's striking is the incredible tenderness of the calamari, complemented by the sweetness of the potato mousse and the salsa verde, which provides the acidic, vegetal element that balances everything out.
Finally, a raw beef dish, rice, nori seaweed, and trout roe. This dish immediately brings to mind the Orient, and to me, Japan, where the first bite is reminiscent of onigiri
due to the presence of rice and nori seaweed. Then comes the trout roe, which has a membrane that's more difficult to break, but once broken, releases a freshwater flavor that contrasts with the fattiness of the meat.
All accompanied by Biancavigna Venetian prosecco.
Because it's a format based on small plates, the bill can quickly add up if you don't keep an eye on the portion size. It works both as a hearty appetizer and as a full dinner, as long as you enjoy sharing dishes.
What more can I say...all the dishes are carefully crafted, perfectly orchestrated, delicious, a workout for the palate, and for those who appreciate it, a real pleasure, just like writing this review, which attempts to convey the technical complexity of each individual bite.
The prices are appropriate to the complexity of the dishes and the quality of the raw materials
12/02/2026: We followed the staff's recommendations and had a wonderful time, with traditional yet innovative dishes.
The wine list is extensive, refined, and satisfying.
The atmosphere is friendly and comfortable.
The Fork
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