The Art of the Venetian Cicchetto: A Guide to Venice’s Unique Social Ritual

There is a word you will hear whispered in the calli of Venice as the sun begins to dip below the horizon: “Andiamo a cibi?” (Let’s go eat some snacks?). In Venice, pre-dinner drinks are not just a happy hour; they are a centuries-old cultural ritual centered around the bacaro—the traditional Venetian tavern—and cicchetti, the local version of tapas. If you want to experience Venice like a local, you must learn the art of the "Bacaro Tour," especially around the lively alleyways that branch off from the Rialto Bridge.

​Unlike Spanish tapas, Venetian cicchetti are deeply rooted in lagoon traditions. You will find small slices of crusty bread topped with baccalà mantecato (creamy whipped cod), marinated sardines (sarde in saor), or meatballs made from secret family recipes. They are meant to be eaten standing up, often using just your fingers or a toothpick.

​You cannot have a cicchetto without an ombra. In Venetian dialect, ombra means "shadow," and it refers to a small glass of local house wine. The name comes from the ancient merchants who used to set up wine stalls at the base of the St. Mark’s Campanile, moving their carts throughout the day to stay within the shadow of the tower to keep the wine cool.

​It’s a social, fluid experience where conversations with strangers are common, and the lively atmosphere of the Grand Canal provides the perfect backdrop. To experience this ritual at its best, make Ristorante Omnibus your final stop on Riva del Vin. Grab one of our outdoor tables, pair our selection of traditional Venetian cicchetti with a chilled glass of Prosecco, and let the magic of the sunset unfold right before your eyes.