Hostaria da Franz

The story

Hostaria da Franz, Venice – A Historic Venetian Osteria with Michelin Recognition

From Rope Factory to Venetian Table

In the Castello sestiere, a former rope factory from the late 1800s became a meeting place for tasting the typical products of the lagoon and its islands. That is how Hostaria da Franz was born, named after its founder, Austro-Hungarian soldier Franz Habeler. Over the decades, the osteria has remained a reference point for Venetian hospitality, a place devoted to cooking and conviviality.

Modern Cuisine Rooted in the Lagoon

The menu is a mix of past and future, tradition and innovation. Chef-driven Venetian cuisine takes shape through study and research of new elements, while fish, fruit and vegetables arrive daily from the city’s markets, strictly following seasonality and the rhythm of the lagoon. This approach to modern cuisine and seafood has earned Hostaria da Franz a Michelin Recommended distinction – a recognition of its thoughtful, contemporary take on classic Venetian flavours.

Atmosphere and Craft

The interior, renovated in 2012, expresses Italian artisan style with carefully chosen wood and marble. Soft lighting comes from chandeliers and sconces handcrafted by Murano glass masters, creating a romantic setting ideal for a special evening. Professional service aims to fulfil every request, making the night an experience to remember.