Time for an aperitif in Venice at Terrazza Aperol
Have you ever heard of the opening of a new place but you are not sure you want to go there, because maybe you have some preconceptions about what it should be like?
OK, that was me a few weeks ago, when I was asked by 2nightvenezia to go and try the new Terrazza Aperol in Campo Santo Stefano in Venice (you can read the Italian article here).
In my head as a Venetian food blogger, I wondered why there was a need to open another bar that would sell Spritz, right in the city that invented it and where the choice for an aperitif is certainly not lacking. And what could it possibly offer different from other bacari and osterias, which have been part of the history of Venice for decades?
Well, I can honestly say that after my visit, I dispelled all the doubts and preconceptions I had and discovered that at the brand new Terrazza Aperol, not only do they make the perfect Aperol Spritz, but you can also eat very well!
Let’s start from the beginning.
Terrazza Aperol in Venice
Terrazza Aperol is a lively and dynamic bar, with a large open seating area, which pays homage to one of the hottest drinks in recent years: Aperol Spritz.
With a location of over 200 square meters, of which 90 square meters outdoors, located in Campo Santo Stefano, a few steps from the Accademia bridge, Terrazza Aperol is furnished to accompany the popular aperitif, with an interior design with elements of tradition that are reinterpreted in a contemporary way.
So, Venetian mirrors, hanging on the walls, turn into digital monitors to share photos with other Aperol clubs around the world; the walls are decorated with hand-made stuccoes and the floors have been created in parquet, using recovered wood, obviously from the famous Venetian “bricole”, the wood poles used in the canals of Venice.
The benches, hanging from the walls, also recall the shapes and colors of the twentieth century, with classic forms combined with neutral-toned fabrics and a contemporary style.
However, the first thing that catches the eye, as soon as you enter, is the large orange counter, inspired by mid-twentieth-century bars, packed with Aperol bottles and covered with 3D printed recycled polycarbonate panels.
The venue is very bright, thanks to the LED strips that cross the ceiling and the spectacular custom-designed pendant chandeliers, made of blown Murano glass.
Practically the entire location is a tribute to the iconic color of the brand, where everything is declined in orange: from the edges of the seats to the total orange bathroom, from the shelves to the mirrors.
All that orange could give the idea of an eyesore and instead just the opposite happens: as soon as you enter you are enveloped by the sparkling essence of cocktails, a great charge of energy and a lot of joy.
This is also thanks to the strong and energetic personality of all the staff, who immediately makes the customer feel welcome and pampered.
But Terrazza Aperol is not just about the scenic effect!
To my great surprise, I discovered that the best Aperol Spritz I have ever tried is prepared here (and believe me I have tried many and in general, never loved them and that even the culinary offer is really of good quality, well beyond my expectations.
The experience at Terrazza Aperol
Part of the aperitif ritual for over 100 years, Aperol holds pride of place on the menu and the obvious choice to order is an Aperol Spritz or one of the other Aperol-based creations. But the menu also offers a wide range of cocktails and soft drinks.
As for the culinary offer, it ranges from delicious typical Venetian cicchetti to homemade brioche bread, toasted and served with sweet or savory variations, from a variety of typically Italian and Venetian first and second courses, to various desserts.
All prepared by the skilled and expert hands of chef Samuele Silvestri, a Venetian with a twenty-year career spent in the best restaurants in Venice, and by his kitchen brigade.
Upon our arrival, on a splendid sunny day in October, we were seated outside in the large terrace, with a beautiful view of Campo Santo Stefano.
Fresh water was immediately brought to us – I really like the fact that it was served with glass jugs and was obviously on tap.
We were followed throughout the lunch by Luca, defined as an Aperol Artist, and by his colleague Michele.
Luca started us off with the Aperol Spritz and a selection of Venetian cicchetti, also offered on the menu as a package to share with two or more people.
I admit I was pleasantly surprised: both by the presentation – a very generous Aperol Spritz in quantity – and by the taste. After all, where, if not at the Aperol Terrace, can you expect to drink the perfect Spritz all’Aperol?
The cicchetti were very tempting and tasty, especially the cod.
Luca then suggested that we try two versions of the pan brioche, a sweet version and a savory version.
The sweet version consisted of a Ricotta cream and a Pistachio cream, absolutely divine. Not too sweet.
The savoury Pan Brioche was prepared with egg, salmon, a generous portion of avocado and a very delicate hollandaise sauce.
For first course Luca proposed Ravioli with Ricotta, Burrata and Parmesan with tomato and basil and Maccheroni with cuttlefish “in tecia” and potato mousse.
Fresh tomato sauce with basil is the Mediterranean condiment par excellence, and if it is freshly prepared it is even tastier! So I loved the Ravioli!
The pairing of cuttlefish with potato mousse was missing of my list of dishes with cuttlefish, but I must say it was absolutely spot on! A seafood first course with a not obvious pasta format that strongly recalls the Venetian tradition of cuttlefish and potatoes.
As a second course we then tried the Chicken breast in a crust with the scent of wild thyme and the Moscardini stewed on bean cream.
I will start first with the baby octopus, which I love, and which I had never tried together with a cream of beans. Again, a strong reference to Venetian culinary tradition, but with a very modern interpretation.
It is very difficult to find chicken on the menus in Venice, where fish is trendy.
Pleasant surprise to find it here and also excellently prepared. A soft crust, more a gratin than a real crust. But delicious and very light.
We concluded this lavish lunch with a tartlet with dark chocolate and salted caramel, a very simple presentation, but with perfectly executed! A balance of flavors at the top, the sweet and crumbly cocoa shortcrust pastry blended perfectly with the softness of the creams.
Like all other dishes, all desserts are also homemade by chef Samuele and his staff.
I can honestly say that I changed my mind about Terrazza Aperol and for this I have to thank all the staff who pampered us throughout the lunch, although the place was super busy, and the chef and his team, for making me taste some really good dishes.
Aperol Terrazza is definitely a perfect meeting place to relax with friends with a few drinks, for an experience that ranges from breakfast to after dinner.
And they also offer a nice solution for brunch, having a menu specially designed for Saturday and Sunday
Will I be back? Absolutely yes!
+++Disclaimer: I was sent to this restaurant for the purposes of reviewing it by 2night Venezia. The fact I got the meal for free has not influenced the review in anyway.0
What do you think?