L’Osteria di Santa Marina, Venice, 4/12/17

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Exterior

L’Osteria di Santa Marina is made up of a couple tasteful rooms of nicely spaced tables and lovely linens. It started as a bar serving Venetian cichetti but the restaurant as it is now, has been here 15 years with dual owners Chef Agostino Doria and Danilo Baldan working the front end.  The windows to the street offer some natural lighting during the day but overhead lighting is at a good level.  Even with the interestingly wood paneled walls and great tile floor the noise level is very low. They offer 2 tasting menus as well as an a la carte menu.  There is a good, reasonably priced wine list.  We weren’t ready for a full tasting menu and the waiter was most helpful in selecting fresh, good selections for that day as well as an appropriate wine.  The offerings vary slightly from the printed menu to feature what chef found fresh and looked best at the local markets.  

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one room
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another room
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interior
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cabinet closer
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nice floor
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Frankie loves flowers
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hanging copper pots
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wine storage
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cool light fixture

 

While deciding on our selections they brought out an amuse bouche made of turbot and almond.  The bonbon was hot, crispy and an excellent precursor of what was to come.  The mild tasting fish was accented with a sweet spicy sauce and I think I could have devoured a plate of them.

Turbot and almond bonbon
Turbot and almond bonbon
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closer
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Waiter Angelito Pervado and Frankie
Spring tasting menu
Spring tasting menu
traditional tasting
traditional tasting
starter menu
starter menu
pasta and soup menu
pasta and soup menu
fish and meat menu
fish and meat menu
info
restaurant info
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table set up
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Frankie liked the glassware

 

The cover charge includes the delicious housemade wheat and white breads.  They were nicely dense with a crisp crust and served on a lovely real lace doily.

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breads
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Frankie showed the inside of the bread
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decorations
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Co-owner Danilo Baldan and Frankie

 

The “Gragnano” Paccheri pasta was large tubes of pasta with scampi, squid, mussels and scallops, tomato and zucchini in a sauce of anchovies and bread.  The pasta was cooked perfectly and had enough texture that the tasty sauce adhered well.  All the seafoods were very fresh and also properly cooked. The sauce had a velvety texture that tied everything together perfectly and screamed to be wiped clean with that crusty bread. This simple dish was done really well and was wonderfully full of flavor.

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Paccheri di gragnano al frutti di mare, pomodorini, zucchine su crema de pancotto alle alici
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closer
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wine front
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wine back
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Frankie and the table flower

 

The branzino (sea bass) also had some of the creamed bread and anchovy sauce and for once it didn’t bother me at all to have some repitition.  The good sized portion of fish was served on spinach and topped with fried artichokes.  The plate was accented with cooked tomatoes,  red turnips and steamed artichokes.  A really nice combination of ingredients that all blended well together. I especially enjoyed the topping of fried artichoke that added some crunch to the plate, along with tasting great.  Another really good dish.

Branzino e carciofi
Tranci di branzino, carciofi, cicioria di campo su morbido di pancotta alle alici
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from the top
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from the side
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closer
Frankie liked the wink cork holder
Frankie liked the wine cork holder

 

We finished with a chocolate “cake” that included gianduja chocolate, coffee ice cream and a crunchy toffee like cookie. The cake was dense and nice but paled in comparison to the savory foods but the coffee ice cream was well flavored.

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Diplomatica
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from the end
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other side
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closer
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Frankie appreciated the flowers in the bathroom

 

They brought a plate of tasty cookies to go with coffee.  They included a polenta one that was sweet and fun; a chocolate with hazelnut; an almond one that was light; and an  “S” butter cookie that was a nice light buttery flavor. All were served on a lovely crocheted doily – such a nice touch.

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extra cookies
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Frankie checked out the remaining bits
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Frankie saw the restaurant details on the sugar packet
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Reception area
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Reception area
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Chef Agostino Doria and Frankie

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