About Us


Aciugheta was founded as a "bacaro", the traditional and typical Venetian bar, in the early 1900, a few steps from Piazza San Marco in Venice.

In the 50s Aciugheta became well-known for its wines ("ómbre" in Venetian slang) and for its "cichéti" (small snacks): the most famous was a little anchovy sandwich. In the late 70s, Gianni Bonaccorsi re-opened it, keeping the traditions of good wines and anchovy sandwiches (now a small pizza with anchovies) alive. Aciugheta is composed by two different areas: the historical part has the typical venetian floor, wood beams and stonewalls whereas, the modern one, has the bar counter made of Red Persian Travertine, stainless steel and glass.


Between Classic and Modern

The Venetian "cicchetti" are small snacks served at the bar counter in the traditional Venetian bar, "bàcari. At Aciugheta's counter, you can taste both the traditional "cicchetti", such as "Sarde in saor" (sardines with onion), "Baccalà mantecato" (codfish), Meatballs, Eggs with anchovy and modern "cicchetti" that change with the season and inspiration. The most famous "cicchetto" of our restaurant, which has become our "flag", is the "Pizzetta con l'Acciuga", a tiny pizza with one anchovy fillet. Our "cicchetti" have to be accompanied by a glass of wine, to be choose from a wide selection of national and international wines selected among small producers that best express the territory in which they operate.

Pizza at Aciugheta, Venice

Our Pizza

Light and Digestible

The pizza at Aciugheta is the result of a long time research, aimed at making a light and highly digestible Pizza. For this reason, for our Pizza we use 100% Italian stone-ground wheat flour and the doughs require long fermentation, all to ensure maximum product digestibility. Ingredients are selected and for the most part they are Oragnic. In our menu you can find both "Seasonal Pizzas and the "Classic Italian Pizzas". Everyday, we bake our Bread as well, using the same flours, techniques and passion we use for our Pizza.

The Cuisine

Ingredients and Flavors

For our dishes, we select high quality Ingredients, which we use trying to keep their flavours intact.Aciugheta's kitchen is open all day and we offer both typical Venetian dishes and traditional dishes of Italian cuisine. We offer many kind of handmade Pasta, which we produce throughout the year: "tagliolini", "tagliatelle" and "tortellini". And finally the desserts, all homemade: cakes, mousse, ice cream and fruit sorbets.


Our World

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Opening Hours

Every day12.00 - 23.00

How to reach us

Aciugheta is located in the Castello district (n. 4357), in Campo SS. Filippo e Giacomo, just a few steps from Piazza San Marco and close to San Zaccaria public boat stop, which is about 5 minutes from. From here, walk down "Calle delle Rasse" and, at the end of the street, turn left: you will be in Campo SS. Filippo e Giacomo. Aciugheta is in front of you.How to reach us


T. +39 041 5224292F. +39 041 5234222info@aciugheta.comSestiere Castello 4357Campo SS. Filippo e Giacomo30122 Venezia

Sestiere Castello 4357 - Campo SS. Santi Filippo e Giacomo - 30122 Venezia

Our other brands

All located in Campo SS. Filippo e Giacomo

Il Ridotto RestaurantOne Michelin star gourmet restaurant with only 9 tablesHotel TiepoloA small and elegant 3-starred Hotel, featuring a Contemporary fusion Venetian style

Gli altri nostri locali

Tutti situati in Campo SS. Filippo e Giacomo

Il Ridotto RestaurantRistorante gourmet con una stella Michelin, con solo 9 tavoli Hotel TiepoloUn piccolo ed elegante hotel a 3 stelle, caratterizzato da uno stile fusion veneziano contemporaneo

Aciugheta, Venice