Zanze XVI

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Zanze XVI Venice: Modern Cuisine in an Elegant Trattoria | Michelin Recommended

Zanze XVI: Venice’s “Elegant Trattoria”

Since 2017, Zanze XVI has been rewriting the rules of Venetian dining. Founders Nicola Dinato and Nicola Possagnolo describe their concept as “Trattoria Elegante” — a place where the convivial warmth of a traditional Venetian trattoria meets the precision of high-level cooking. The kitchen is led by a young, talented brigade, and the results have earned the restaurant a Michelin Recommended distinction.

The menu is rooted in the lagoon and its surroundings. Dinato’s modern cuisine translates seasonal ingredients into dishes that feel both familiar and surprising. Cicchetti — the Venetian snack — open the meal with options like a crispy creamed cod sandwich or a deep-fried moeca (soft-shell crab). First courses include Bigoli in sauce (a summer version) and warm spaghetti with bevarasse clams. Second courses highlight the day’s catch, grilled over charcoal and served with garden tarts, or a pork belly with Venetian-style liver and babaganoush.

Tasting menus are the way to experience the full range. Three courses (€75) or five courses (€110) allow Dinato’s team to adapt to your preferences — a practice the restaurant calls “sharing,” faithful to the trattoria tradition of serving dishes for the whole table. A wine pairing is available, and the à la carte option is also priced at €35 per dish.

The dining room is calm and elegant, with attention to details like Murano glass silverware holders and kintsugi-repaired china. The service is professional and welcoming, as noted by guests who praise the staff’s ability to tailor the experience. Zanze XVI is closed Monday and Tuesday, open for lunch (12:30–14:00) and dinner (19:30–22:00). It sits on the Fondamenta dei Tolentini in the Santa Croce district, a quieter corner of Venice that suits the restaurant’s understated confidence.

For those who want to explore the city beyond the table, Zanze XVI also offers “Tour Experience” packages that combine a gondola or water-taxi ride with a tasting dinner. But the main draw remains the kitchen’s ability to make Venice taste new again — without losing its soul.