Friday, November 10, 2006
10/2006: Venice: 'dining is expensive....'
Restaurants are overpriced and the quality of food is generally not up to the standard experienced in other Italian cities. It seems as though restaurateurs don’t have to try too hard with their food because there’s a captive audience. The general rule seems to be the closer to St Mark’s Square you are, the more expensive and less palatable the food will be. Portions in general are meagre too. A primi platti (first course) of pasta in Italy will often be substantial enough for a main meal. But here I’ve been served a tiny portion of pasta, which means I have to order a second course of meat or fish (secundo platti) – and so the bill mounts up. The cost of a first course in a basic restaurant starts at about €8 and the second course from around €10 upwards (the sky’s the limit), an antipasto (appetiser) will be about the same price, so will dessert. Even in the most humble of places, you won’t see much change from €30 if you include wine and water. Often, on top of the bill is a cover charge, a tax and a service charge. If the restaurant has tablecloths, you can double that, and as for the expensive (and VERY expensive) options – they are only for those with bottomless purses.
Restaurants are overpriced and the quality of food is generally not up to the standard experienced in other Italian cities. It seems as though restaurateurs don’t have to try too hard with their food because there’s a captive audience. The general rule seems to be the closer to St Mark’s Square you are, the more expensive and less palatable the food will be. Portions in general are meagre too. A primi platti (first course) of pasta in Italy will often be substantial enough for a main meal. But here I’ve been served a tiny portion of pasta, which means I have to order a second course of meat or fish (secundo platti) – and so the bill mounts up. The cost of a first course in a basic restaurant starts at about €8 and the second course from around €10 upwards (the sky’s the limit), an antipasto (appetiser) will be about the same price, so will dessert. Even in the most humble of places, you won’t see much change from €30 if you include wine and water. Often, on top of the bill is a cover charge, a tax and a service charge. If the restaurant has tablecloths, you can double that, and as for the expensive (and VERY expensive) options – they are only for those with bottomless purses.# posted by hotelreviewer @ 12:34 pm 
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Try going off the beaten track away from the main sights, I found a tiny restaurant (seated about 6)with gorgeous homemade food.
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