Does Vini Da Arturo take reservations?
Yes, you can make a reservation by picking a date, time, and party size.
How is Vini Da Arturo rated?
Vini Da Arturo has 4.5 stars.
What days are Vini Da Arturo open?
Vini Da Arturo is open Mon, Tue, Wed, Thu, Fri, Sat.
What pasta was served with radichio in Venice?
This was our first night in Venice and so we were prepared for high prices and Arturo did not disappoint. We started off with tagliatelle with radichio, which sounds a strange combination but was great. The pasta was perfect in every way and the sauce light and flavorful, the whole dusted with a little parm.
Which city in Italy has the weakest food?
Venice has some of the weakest food in Italy... but it is still better than most of what we get in the US.
What was the star dish at the Braciola?
We shared an order of the bolognese and an order of the star dish of the restaurant, the Braciola all'Arturo. It did not disappoint! The fried pork chop definitely stole the show, and I sat there determined to finish every piece of it.
Is Osteria Oliva Nera underrated?
If you're in Venice, run, don't walk to Osteria Oliva Nera. The meal we had there was spectacular. If anything, that place is actually underrated on Yelp with a 4.5 star rating.
What is Vini da Arturo?
Vini Da Arturo was a small place of about 9 white cloth covered tables. It had a lively crowd and no fish which is unusual in Venice. It also offers some vegetarian options. Ernesto Ballarin is the chef behind many of the recipies, which he’s developed over the 23 years he’s run Vini da Arturo. He and some of his staff get flown to Los Angeles every year to cook his famous fried vinegar pork. Interestingly there never was an Arturo. Service is helpful and well paced. Tables are given a mix of breadsticks and bread. It was fine but mostly good with food.
What is the name of the pork that Ernesto Ballarin fried?
For a second plate we split Braciola all’ Arturo which was a giant fried piece of pork covered with vinegar. It is Ernesto Ballarin’s own creation and involves a double coating on the pork which is steeped in vinegar after it done frying. The pork remains wonderfully moist and tender and the vinegar permeates your nose while you eat it. It is actually pleasant and leaves your tongue with a bit of a tingle. It was tasty but huge.
