Bàcari in Venice Explained: The Local Ritual Most Visitors Miss

What is a bàcaro? (and why it’s not just a bar) 

A bàcaro is a traditional Venetian wine bar, deeply tied to the city’s history and everyday life. These places have existed for centuries, built around a local wine culture that dates back long before the Roman Empire. 

Some of the oldest bàcari, like Cantina Do Mori and Cantina Do Spade, have been serving wine and simple food since the Middle Ages.

In a bàcaro, you stop for an ombra, a small glass of wine whose name literally means “shadow.” The term comes from the old tradition of wine sellers moving their stalls to stay in the shade of the bell tower in St. Mark’s Square.

Prosecco, Amarone, or a classic spritz (preferably with Select) are top choices.

Originally, bàcari were rustic and unpretentious. Exposed barrels, no tables or chairs, and a crowd made up of gondoliers and working-class Venetians. These places were meant for quick stops, conversation, and a refill before moving on.

Today, the bacaro tour has become a social ritual. Locals drift from one spot to another, pairing wine with cicchetti, small bites that range from marinated seafood to creamy cod and fried snacks. 

Bàcari can be seen as the ancestors of the Italian aperitivo, however, they are not quite the same thing. While across Italy the aperitivo evolved into a more polished experience, Venetian bàcari have held on to their own identity.

How Venice’s bàcari differ from aperitivo elsewhere in Italy

A bàcaro is a Venetian institution: informal, local, and centered on wine by the glass (or a quick spritz!) paired with cicchetti. 

Aperitivo is a broader concept. It refers to a drink enjoyed before dinner, alcoholic or not, often accompanied by complimentary snacks.

In a bàcaro, things work differently. Nothing is included by default. You choose your cicchetti directly from the counter, one by one, and you pay for each of them. You eat what catches your eye, not what comes with the glass.

While aperitivo food is often simple and secondary, cicchetti are the real focus in bàcari.  If this sounds “less appealing,” keep in mind that the cicchetti are usually better food than the snacks served with aperitivo.

In short, an aperitivo is a pre-dinner ritual with included food, while a bàcaro is an informal wine stop where drinks and cicchetti are ordered separately. Also, you can stop by at the bàcaro any time of the day.

Why Venetians prefer bàcari over restaurants

The word bàcaro is thought to come either from Bacco (Roman god of wine) or from the Venetian expression fare bacara, meaning “to party.” Both origins point to the same idea: wine, informality, and social life.

Bàcari have always been open to everyone. For Venetians, stopping at a bàcaro is a habit learned early on, it’s where you meet friends, talk, and spend time together without formality.

Unlike restaurants, which are often saved for special occasions, bàcari fit into everyday life. They serve simple, affordable, and unpretentious food from the afternoon into the evening, with no need for reservations or long meals.

There’s also flexibility. You can stay for hours in the same spot or move from one bàcaro to another on a casual bàcari tour, choosing drinks and cicchetti along the way.

Cicchetti explained: small bites made for wandering

Venetian cicchetti (chi-ké-tti) are small snacks prepared to be eaten alongside a drink. They are appetizers or miniature dishes designed to be eaten standing up, often at the counter. They are often compared to Spanish tapas.

Among the most classic cicchetti is baccalà mantecato, a creamy stockfish spread served on toasted bread or white polenta. Sarde in saor are another staple: fried sardines marinated with onions, raisins, and pine nuts, balancing sweet and sour flavors.

You’ll also commonly find fried meat or tuna meatballs, mozzarella in carrozza (fried mozzarella, sometimes with anchovies or ham), and hard-boiled eggs topped with anchovies, a long-standing bàcaro favorite. Cold cuts and cheeses are equally common.

One of the most local and seasonal options is polenta with schie, tiny lagoon shrimp. Simple and deeply Venetian, it’s a cicchetto you’ll rarely find outside the city.

A short list of bàcari worth visiting in Venice

Osteria Al Squero is probably the most well-known bàcaro in Venice. Locals appreciate its traditional atmosphere, while visitors are drawn by the view of the squero, where gondolas are repaired. Despite its popularity, it’s still used by Venetians.

Just a few steps away is Cantine del Vino già Schiavi. For locals, this stop is almost too obvious to mention, but many visitors focus on Al Squero and miss it. It’s a historic bàcaro with a long-standing cicchetti tradition and a lively feel.

Closer to St. Mark’s Square, Ai Stagneri offers a more local experience than its location might suggest. The selection of Veneto wines is solid, the snacks are well executed, and the atmosphere remains informal and authentic.

Osteria al Ponte was one of my favorite bàcari in Venice. The cicchetti were freshly prepared and consistently excellent, and the place felt genuinely local. It would be impossible to pick a favorite snack, but the codfish and their croquettes are an absolute must-try.

Finally, Bacaro aeà Pescaria stands out for both its food and its wine selection, which extends beyond Veneto to the rest of Italy. Given its proximity to the fish market, seafood is the focus, especially the oysters.

Where to find the most authentic bàcari

Unlike restaurants, which near major attractions often cater mainly to tourists, bàcari follow a different logic. They are part of everyday Venetian life, and for this reason, they can be found all over the city, including close to the main sights.

Because bàcari were created for quick, informal stops, they never relied on location prestige. A bàcaro near a popular landmark often serves the same menu as one in a residential area, but the crowd might be different.

This makes bàcari easy to include in any itinerary. You don’t need to plan around them or avoid central areas to find an authentic experience. If the place is small, busy, counter-focused, and filled with people standing and ordering in turns, it’s likely a real bàcaro.

Here’s how Venetians do it

Despite their reputation, the best bàcari in Venice are often the least polished. If a bacaro feels too polished, with cute chairs and matching tables, it was probably not designed for locals.

When it comes to drinks, keep it simple. Wine by the glass or a spritz is the standard. If you want to drink like a Venetian, skip the Aperol Spritz. Aperol comes from Padua and is often seen locally as more marketing than substance. 

Instead, go for a Select Spritz, made in Castello with Select, or try a Cynar Spritz if you enjoy more bitter flavors and want something distinctly Italian.

With food, don’t overthink it. While classic Venetian cicchetti are always a good choice, locals don’t limit themselves to tradition. Arancini, focaccia, and other simple snacks are common and worth trying.