Ristorante Local is a Michelin-starred restaurant located along the quaint streets of Venice, Italy. Situated among the canals, Local sits in one of the most unique locations in the world. Local opened in 2015 and serves New Venetian cuisine under the executive chef, Salvatore Sodano. In 2022, just 7 years after opening, they were awarded their first Michelin star. The restaurant boasts very unique interior design, with an open kitchen, which guests can look into. In addition, some of the glassware is Murano glass, from the island of Murano, which is just a few miles north of Venice. Ristorante Local lives up to its name, as ingredients are locally sourced, and made into gourmet dishes using local techniques and traditions.
After walking through the beautiful streets, and over the canals of Venice, you will arrive at Ristorante Local, where you will be greeted by the hostess, who will take you to your table. The table we were given was in the back of the restaurant, right next to the dry aging refrigerator, which was full of gigantic tuna, lamb, and many other assortments of meat. Above the dry ager, there were shelves of fermenting vegetables, in jars, which was very unique decor.
Once we were seated, we were given the option between the 7 and 9 course dinner. After looking at the menu, we couldn’t resist choosing the 9 courses. Soon after ordering, the first course arrived from the kitchen.
For the first course, we were served cicchetti, which are small amuse-bouche-sized portions of food, which are served with aperitifs, to avoid drinking on an empty stomach. We were not told exactly what was in them, because the chefs rotate between options based on what is fresh that day. The first cicchetti was a bright yellow square with a type of fish with caviar on top. It tasted very good, and the caviar on top added a nice saltiness to the bite. The second cicchetti was a thin green cracker filled with cheese filling. The cracker was thin but still crispy, and the cheese filling was smooth and cold. The third cicchetti was triangles that were reminiscent of Indian samosas. Although we were unclear what was in them, they were very warm and delicious and were filled with delicious spices. The final cicchetti was a gelatinous blue orb. It had an ocean-like smell and tasted like seaweed and fish. It was very savory, salty, and fresh, which was a great way to end the course. Overall, the cicchetti was a very unique and delicious start to the evening and gave us a teaser of the meal ahead.
For the second course, we were served tuna, cucumber, and nervetti. Nervetti is a cartilaginous part of a calves leg and is a traditional staple in Venetian cuisine. The tuna was freshly caught, dry-aged, and had a great flavor that wasn’t too fishy. The cucumber, which was made into the green sauce, was fresh and fragrant, Pairing very well with the meaty tuna, and the nervetti. This was a delicious, super fresh, and well thought out dish with flavors that complement each other brilliantly.
The third course of the night was bread and olive oil. The bread was fresh out of the oven and still bursting with steam. The bread was sourdough, but also had rye and spelt flour in it. The rye and spelt gave the bread a slight nuttiness, which was really unique. Even though the bread was delicious, the star of the show was the olive oil. Fresh, authentic olive oil from the Tuscan countryside. The oil was extremely high quality and had an amazing flavor that is so different from olive oil at a grocery store. Pairing the bread and olive oil created the perfect combination of warm, nutty, and salty flavors. Overall this was an amazing course and made me realize how amazing olive oil can be, especially with good bread.
For the fourth course, we were served fresh blue crab. Blue crab is an invasive species to the Adriatic Sea, off the coast of Venice, and therefore is eaten in abundance. The crab was prepared very simply, with only a few ingredients served with it. The crab was super moist and tender and had so much salty flavor. There were some green pearls on the bottom, which added some nice freshness to the dish. The crab was seasoned just enough to bring out the subtle flavors, but not be overpowering, which was a great balance. Overall this was a great dish, that was simply yet very elegant and delicious.
For the fifth course, we were served pelusiello (the pasta), with red pepper and black lemon. The pasta was arranged in a pinwheel shape, which was very unique. As we expected, the pasta was perfectly al dente, with a great bite and chew. The red pepper and black lemon sauce has a nice acidity, whilst also having hints of sweetness, which paired very well with the pasta. The sauce was very strong, but not overpowering, because of the perfect quantity of pasta on the plate, which created a nice balance of flavors. Overall, this was a very simple dish with simple ingredients, but still had a wonderful taste and was perfectly executed by the chef.
For the sixth course, we were served a seafood risotto, made of mantis shrimp and seaweed. The dish was very elegantly plated, with six mounds of sea urchin on top. The risotto was perfectly creamy and had a great seafood flavor. The seaweed and spices added a great peppery and salty flavor to the dish. the sea urchin was soft and delicate, with a nice meaty flavor. All of the seafood had many fo the same types of flavors, which helped them create a very cohesive dish. Overall this was a delicous course that had very unique flavors that worked together perfectly.
For the 7th course, we were served the catch of the day, which was a type white fish (it was not specified which type), served with a green sauce. The fish was so tender and flavorful, and the inside was so juicy that it would flake apart every time you tried to eat it. The green sauce was fresh and complimented the meatiness of the fish very well. Overall this was a very delicious dish using very simple ingredients, yet was prepared very professionally and tasted amazing.
For the 8th course, we were served lamb with onion, which was accompanied by tofu, and medlars sauces. The lamb was perfectly cooked and was tender and juicy. The ratio of fat to meat was perfect and provided a very balanced bite every time. The onion had a great crunch and paired perfectly with soft and tender lamb. Both of the sauces were delicious and complimented the meaty flavors of the lamb. Overall, the flavors and textures in this dish were extraordinary, making this by far my favorite dish of the evening.
The 9th and final course was dessert, which was Venere rice, oxidized banana, and amaro. This dessert was unlike any other I had tasted before because the banana had been oxidized. When eating everything all together it almost tasted like a mixture between a banana split, and freeze-dried banana. It was very airy and smooth, and the flavors burst in your mouth. It is very hard to give it justice by just explaining it, you must go and try it for yourself. This was one of the most unique desserts I have ever had and tasted delicious as well. Ristorante Local thoroughly impressed us with the quality and taste of the food, as well as excellent service, which made for a night that I will never forget. Ristorante Local is one of the finest restaurants in Venice, and should definitely be on your bucket list.
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