meat in Venice

Meat restaurant in Venice Regina Sconta

Where to eat great meat in Venice: Regina Sconta

Venice is the city by the Adriatic Sea in Italy, where, par excellence, each restaurant offers a great variety of fish.

But if sometimes, like myself, you would like to bite into something more substantial and fleshy than a plate of mussels, then Regina Sconta, just behind Rialto, is the restaurant for you – a great place to eat meat in Venice!

 

meat in Venice regina sconta

 

As usual I discovered this place thanks to 2night Venezia, who always very kindly sends me on great food research excursions around Venice. You can read the article in Italian here.

 

Not a tourist restaurant in Venice

 

Regina Sconta in Venice
Regina Sconta

 

Born a few months ago as a non-tourist restaurant thanks to Andrea, a Venetian and a chef, and Ylenia, a great wine connoisseur from Friuli, this place is quickly emerging on the Venetian gastronomic scene for its meat, game and truffle specialties.

The name comes from the street in which it is located, Calle Regina, and because it is well hidden by the crowds of hit and run tourists – “Sconta” in Venetian means hidden.

 

Regina Sconta

 

A very precise choice of the two young owners, who did not want to open another place for the tourist masses, but a quality restaurant, both for the products they choose and for the preparation of the dishes they propose.

Here you will not find tourist menus, photos of dishes hanging on the walls and spaghetti Bolognese and lasagne! (in regards you can read my article about Where and how to eat in Venice).

 

Regina Sconta

 

They are open every day, except Monday for lunch, and since there are few tables, it is always better to book, considering the limited number of seats, maximum 45.

And this too was a precise choice: this is not a fast food joint!

 

Regina Sconta

 

Regina Sconta

A true food experience for meat in Venice

Having lunch or dinner at Regina Sconta does not mean simply eating great meat in Venice.

Those who come here can expect a complete food and wine experience: from the history of the dish and the products used, to a careful choice of the paired wine – Andrea and Ylenia’s goal is to establish a relationship with their customers. Slow food in the true sense of the word.

This is a place where the mobile phone has to be put aside to concentrate on savoring the flavors and aromas of good Venetian / Friulian cuisine.

I went there for a midweek lunch: the atmosphere is modern and well-kept, quiet and bright, with an open kitchen.

The wine list is very varied and well cared for, from the Triveneto and beyond, of quality and from small producers, but at the same time suitable for various types of budgets.

I left to Andrea the choice of dishes to try and to Ylenia, who takes care of the wines and the dining room, for matching the right wine.

 

Starter at Regina Sconta
Starter at Regina Sconta

 

The first dish I tried was a Turnip Salad with Burrata d’Andria, flavored with tangerine oil, Bresaola di Grigia Alpina. The paired wine was a blend of Arneis and Chardonnay by Dante Rivetti from the LangheThe turnips were those from Chioggia, typical and very particular, thinly sliced, raw, tasty and sweet, perfect accompaniment for the Burrata, a IGP product from Puglia, which leaves a delicious aftertaste of fresh butter and hazelnut.

The wine was perfect: a bouquet of elderflower, yellow fruit and citrus fruits, which went well with the tangerine oil used to flavor the salad.

 

meat in Venice
Quail at Regina Sconta

 

Andrea then prepared a fried Quail with eggplants and marinated tomatoes, sun dried tomatoes and a delicate sesame-flavored chickpea sauce. The quail, present for centuries in the traditional Venetian game cuisine, is a very digestible meat and in the fried version is a must try.

Ylenia paired it with a Cabernet Sauvignon from Fiegl, from Friuli Venezia Giulia, a dry and fresh taste, with a fine and elegant tannin.

 

meat in venice
Best Carbonara in Venice

 

And then the Carbonara made its entrance, a generous dish of spaghetti cooked “al dente”, wrapped in a thick cream of Pecorino, Parmesan and egg yolk, covered with lots of crispy Guanciale. Mouth-watering, especially when paired with a glass of Lambrusco di Sorbara Falistra DOP!

 

meat in venice

 

The Carbonara was followed by New Zealand’s Lamb chops, laid on a cream of peas from Baone near Padua and beans of Sant’Erasmo Island. The meat is tender and tasty, the peas, a typical product of the Euganean Hills, are very sweet. They are small peas, with a rough seed, strictly hand-picked. A Primitivo by Masserie Pisari, a full and enveloping wine with soft tannins, was the wine which was paired.

 

dessert regina sconta

 

Lunch ended with a cappuccino semifreddo and a coffee liqueur.

 

great wine regina sconta
Great wines

 

Regina Sconta is the place where you can experience the flavor and traditions of the past through a genuine and generous cuisine that offers all meat and game lovers excellent dishes, created with excellent products.

But do not worry if you are not carnivorous or if you have special requests: Andrea and Ylenia have also thought of vegetarians and those who eat fish, but also those who suffer from intolerances, also offering gluten-free and lactose-free dishes.

 

gluten free in venice
Gluten free snacks

 

If you want more tips on where to eat in Venice, read here .

 

#venice #veniceblog #venicebloger #wheretoeatinvenice #reginasconta #2nightvenezia #foodblog #venicefood #foodtour #venicefood

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About The Author

Food & Travel Blogger, Culinary & Food Tour Guide, Cooking Consultant & Instructor - this is me....as well as an event organiser and overall talker - always in Venice! #aphotoofveniceaday Offering cooking lessons at http://www.cookinvenice.com As a friend once said: A Fire Cracker full of energy, writing a book on Cicchetti!

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