Ostaria Da Rioba, Venice, 2/24/18

entry
entry

Ostaria Da Rioba is in one square room with polished wood tables with beige cloth runners and matching napkins.  One wall is exposed brick and 2 others are windows to the streets surrounding it.  Wooden beams line the ceiling and a beautiful terrazzo floor in below.  Tables are small and there is light mixed style music in the background.   There was a set lunch menu or a small menu to chose from.  Service was attentive and they have an extensive after dinner drink menu.  While nothing was bad here nothing came off as outstanding or unique, it felt like it lacked soul. 

side
side
interior
interior
art and interior
art and interior
menu cover
menu cover
set lunch menu
lunch menu
menu
menu
beverages
beverages
Frankie pointed out the restaurant particulars
Frankie pointed out the restaurant particulars
table set up
table set up
bread basket
bread basket
Frankie liked the Venetian glasses
Frankie liked the Venetian glasses

 

We started with Home made potato gnocchi with crabs, chicory hearts and salted mullet roe “bottarga”.  The gnocchi were light and not gummy and mixed well with the chicory.  It was a very nice combination of flavors and textures.

Home made potatoes gnocchi with crabs, chicory hearts and salted roed "bottarga"
Home made potatoes gnocchi with crabs, chicory hearts and salted roed “bottarga”
closer
closer
wine front
wine front
wine back
wine back
Frankie admired the floor
Frankie admired the floor

 

Home made cappellacci pasta filled with fossa’s pecorino cheese and potatoes was served on cream of spinach, raisins and pine nuts.  Each pasta piece was nicely cooked and topped with a small dollop of creamy cheese that was good strong tasting cheese.  The mild spinach worked well with all the other ingredients.  The nuts and raisins added a nice textural contrast.  It was good.

Home made cappellacci pasta filled with fossa's pecorino cheese and potatoes on cream of spinach, raisins and pine nuts
Home made cappellacci pasta filled with fossa’s pecorino cheese and potatoes on cream of spinach, raisins and pine nuts
closer
closer
closer
closer
closer
closer
Frankie chilled with the wine
Frankie chilled with the wine

 

Baked monkfish with a crust of mixed nuts on raw spinach, sundried tomatoes and red onion were cheek-size nuggets on small greens with pickled onions.  The fish was nicely firm and not at all dry.  It was very nice.

Baked monkfish with crust of mix nuts on raw spinach, sundried tomatoes and red onion
Baked monkfish with crust of mix nuts on raw spinach, sundried tomatoes and red onion
closer
closer
Frankie went fishing
Frankie went fishing

 

Grilled turbot fillet served with field cooked salad, carrots and ginger cream.  The field cooked salad was mixed chard and chicory which could have used a little salt, but worked well with the fish and ginger sauce.  The ginger helped temper some of the strong taste of the fish, which was nicely cooked.  It was a fine dish but not inspired.

Grilled turbot fillet served on field cooked salad, carrots and ginger cream
Grilled turbot fillet served on field cooked salad, carrots and ginger cream
greens closer
greens closer
Frankie checked out the bottle water
Frankie checked out the bottle water

 

They had some nice sounding desserts but decided to pass on ordering any and just ordered coffee.

Frankie thought it was an interesting coffee cup
Frankie thought it was an interesting coffee cup
dessert menu cover
dessert menu cover
dessert menu
dessert menu
dessert menu 1
drink menu 1
drinks menu 2
drink menu 2
drinks menu 3
drink menu 3
service area
service area
peek in the kitchen
peek in the kitchen
Frankie found flowers
Frankie found flowers

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