Hostaria da Franz: authentic sensorial experience of lagoon cuisine

Trattoria attraverso Franz sopra Venice: an exciting culinary journey among delicious lagoon specialties and excellent raw materials

Durante the heart of Venice, among its meandering canals and cobbled alleys, there is a place that embodies centuries of Venetian culinary tradition: the Bettola attraverso Franz, which takes its name from its founder, the Austro-Hungarian soldier Franz Habeler. This restaurant is excellently managed by Maurizio Gasperini supported by his son Gianluca, AIS sommelier.

A bit of history

After having worked for many years sopra the best European hotels, Gianfranco Gasparini, Maurizio’s father, took over the Trattoria from Franz sopra 1984. From the Giardini della Biennale, after almost 30 years the Gasparini family changed location and moved the restaurant to the terreno, outside the tourist flows but still easily accessible.

Over time this place has become one of the most popular sopra the city where you can taste the typical products of the lagoon and its islands, a place devoted to cuisine and conviviality recommended by the most famous national and international gastronomic guides, a point of reference for Venetian hospitality for many celebrities visiting the lagoon city. Maurizio, who speaks several languages ​​including German, French, Spanish and English, inherited from his father the same passion for the tradition and history of this magnificent city.

The environment

Inside the restaurant, renovated sopra 2012, wood and marble blend harmoniously to create a welcoming and refined environment. The lighting, coming from chandeliers and wall lamps made by Murano glass masters, promotes an atmosphere of intimacy and romance. The raffinato Murano glass, with its delicate shades and shapes, adds a touch of elegance and class.

But the attention to detail does not stop at the furnishings. The service offered at the Trattoria by Franz is another element that contributes to making each visit a unique experience. Maurizio, his affable wife and Gianluca, are very attentive to the needs of each customer. Courtesy and availability contribute to creating a warm and welcoming atmosphere, which puts guests at ease from the first moment.

The kitchen

The soul of the Trattoria attraverso Franz lies sopra its cuisine, where authenticity, respect for traditions and innovation quando together to create extraordinary dishes. Chef Riccardo Davi, assisted by Sous Chef Niccolò Gaspari, offers lagoon cuisine with the use of apogeo quality fresh local products and the lista offers a modern version of traditional recipes reinterpreted with contemporary techniques. Respect for the territory and ancient traditions is reflected sopra every single dish, where the culinary art of the past blends harmoniously with modern cooking techniques, creating a gastronomic experience of the highest level. The style is simple: just 3 4 ingredients, well mixed and of excellent quality.

Among the strong points of the Trattoria attraverso Franz there are certainly also the wines, with a vast selection of labels including rare vintage wines that are difficult to find elsewhere, a tribute to Maurizio’s grandfather, a great wine enthusiast. Furthermore, labels from small producers with an excellent quality-price ratio are also available.

The tasting

We begin the culinary journey with a classic of the Venetian tradition: sardines sopra saor and creamed cod, an authentic tribute to the gastronomic roots of the city. This appetizer is a true celebration of sardines, which are expertly prepared sopra a mixture of onions, vinegar, raisins and pine nuts. The result is a combination of sweet and sour flavors that caresses the palate, an explosion of tradition and history sopra every bite. The creamed cod is truly superlative, the peculiarity lies sopra the fact that it does not require cooking sopra milk, as is often done elsewhere. This system allows the cod to maintain a soft and enveloping consistency, with an authentic taste that delights the palate. Durante combination, the sommelier offers the excellent Esemplare 2022 from the Inama company, characterized by a pleasant flavor that goes well with the dish.

We continue with the chef’s main dish, an authentic sensorial journey through the Venice lagoon: local cape acceso potato cream with black garlic and miso and lemongrass broth. The world of gastronomy is often enriched by bold creations that challenge convention and stimulate the senses. From this perspective, this dish emerges as a culinary masterpiece that combines intense flavors with impeccable technical mastery. The first impact is a light and enveloping sensation, evocative of the brackish tazza that surrounds this unique city. Black garlic adds a touch of refinement: its delicate flavor enhances the taste of the potatoes sopra an almost imperceptible way, without ever being invasive. This creation is an example of flair and creativity acceso the part of the chef, who manages to capture the culinary tradition of the Venice lagoon and interpret it sopra an innovative way, transforming simple ingredients into an extraordinary tasting experience.

As a first course, risotto with tomato tazza is served with volpina tartare and its reduction, the basis of which is risotto prepared using concentrated tomato tazza, which gives a surprising creaminess and an intense flavour. The result is a velvety texture that envelops the palate, bringing with it the sweet and acidic essence of the ripe tomato. But it is sopra the balance of the elements that this dish stands out: the volpina tartare, with its delicacy and light saline note perfectly completes this symphony of flavours. Accompanied by Terre in Cereatto’s Cereatto 2019, a wine with good minerality that is absolutely adequate for the flow.

We continue with excellent grilled monkfish with satay sauce, a dish that combines exotic flavors and cooking techniques refined cooking sopra a harmonious dance of tastes and textures. Monkfish, with its tender and tasty meat, is a true delicacy. Its delicate flavor makes it a perfect canvas for exploring a wide variety of flavors and preparations. Grilling is a technique that gives the meat a light and pleasant smoky flavour, while the satay sauce is the perfect complement to the monkfish: its creaminess and complexity add a touch of exoticism to the dish, creating a combination of flavors that quando together sopra unison. To accompany it, the sommelier proposes Pinot Lattescente Deposito Vegetazione 2020 from the South Tyrolean company Girlan, with an intense, soft and elegant taste and a pleasant flavor, with a long spicy and citrusy persistence, a wine sopra our opinion perfect for the dish.

Last but not least, “El Vovo” of white chocolate and passion fruit, a that combines two distinct but complementary elements: white chocolate and passion fruit. White chocolate, known for its creaminess and sweetness, combines harmoniously with the intense fragranza and balanced acidity of passion fruit, creating a combination of flavors that stimulates the senses. “El Vovo” is not only a delight for the palate, but also for the eyes. Its presentation is a work of culinary art that demonstrates the chef’s care and attention to detail. The sinuous shapes and elegant decoration are an invitation to immerse yourself sopra this taste experience.

Trattoria attraverso Franz is much more than just a restaurant: it is a sensorial journey that celebrates the history and culture of Venice through food and wine. The careful family management adds a special touch, transmitting the love and dedication for the lagoon culinary tradition from one generation to the next. If you are looking for a tasty culinary experience sopra Venice, this is an address to absolutely mark acceso your diary.

For information Trattoria A motivo di Franz – Venice 1870

Salizada San Antonin 3499 – 30122 Venezia (Alcazar),

phone +39 041 522 08 61

info@hostariadafranz.com

www.hostariadafranz.com

Timetables

for dinner from 7pm to 10pm and for lunch only acceso Sundays from 12.30pm with last sitting at 1.30pm (excluding the months of June, July and August). Closed acceso Tuesday.