This Giudecca institution facing a large canal is the right place to taste some of the strange-looking fish sold at the stalls in the Rialto's pescheria. The Altanella is a favorite among locals, although a trilingual menu makes it clear that visitors find their way here as well. Start with a salad of folpetti, followed by a creamy risotto or gnocchi with a seppie (cuttlefish) sauce. Secondi include grilled or deep-fried fish, or seppie in umido (in a stew with its black ink and a dash of tomato sauce), served with polenta. Wine is not this rustic place's strong suit.
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