Le guide du routard,
Time Out,
Italy: spend less see more,
Fodor's Venice & the Venetian Arc,
Chow! Venice,
Venice: osterie,
My Biennale Guide,
The Daily Telegraph,
The Sydney Morning Herald,
¡Todas las guías hablan de nosotros!


chowChow! Venice:
Though they are getting rare, old-school Venetian osterie still exist, and al Garanghelo is proof of that. Located near the fish market, this is one on those places you'll still see the old-timers from the neighborhood coming around for their hourly ombra. The long bar in the front can accomodate quite a few of them. There are only a handful of tables and you will be waited on by one of the pleasant, friendly owners. Prices on the menu are all over the  place. Most everything is extremley reasonable, but there are a couple of dishes thet could move you from "moderate" into "expensive".
Sarde in Saòr are a great starter here, as is a big plate of fresh soppresata salami. A mixed vegetable antipasto will meet your daily vegetable needs, with marinated artichoke hearts, grilled tomatoes, sliced potatoes, and some lovely white beans stewed with tomatoes. Ok, maybe not your entire vegetables needs, but we like starch.
For your primi, pasta with hot pepper and shrimp is unbeatable starter. It is a simple yet very satisfying dish made - as are all pasta dishes here - with the proper style of pasta for the sauce. Spaghetti con vongole comes with plenty of fresh clams and is just sloppy enough to make one incredibly happy. If seafood is not in the cards, the lasagna has a very rich, almost chorizo-like filling, and it is delicious.
The primi are so ample that you might not need to move on to a secondo but it is definitely worth finding some room down there for a melt in your mouth fegato alla Veneziana, or a big plate of lightly battered and fried calamari. House wine is good and very reasonable, and there are few decent, if not over-the-top, bottles avaible as well.
If you decide to dine at Garanghelo, ask the owner to see his "pasta closet" or his collections of postcards sent by happy diners from all over the world. He is a true Venetian keeping a tradition alive,and for that we are grateful.


osterieVenice osterie:
Expert, polite and very likeable. That sums up Renzo in the kitchen and Annalisa at the bar, the two well-matched partners who run this popular osteria con cucina, dominated by its counter groaning under cichèti and house specialties. You can let yourself be tempted to sit down by the smiling ospitality, a rare treat in a city of generally grumpy restaurateurs. Enjoy an evening meal, perhaps starting with some pasta made on the premises and finishing off with a luscious budino del doge dessert. This is a place for regulars and the occasional curious tourist, who will quickly be adopted and given affectionate, helpful advice.




routardLe guide du routard:
Une très belle et bonne adresse pour adeptes du slow food (mais le service reste efficace!). Annalisa, la patronne, est une femme discrète soucieuse du bien-être de ses clients, et Renato, son cuisinier, un vrai pro qui respecte le produits comme les cuissons. Un lieu chaleureux, simple, bon enfant, avec juste quelques tables, des tableaux anciens au mur et de savoureuses odeurs qui s'échappent de la cusine. En entrée, goutez la polenta aux champignons, ou les crevettes in saor, avant de succomber au risotto aux gambas ou aux papardelle con secole, un plat vénitien typique.




timeoutTime Out Venice:
Good cheap food and friendly service? In venice? Doubt not: this new (but authentic) osteria-bacaro not far from the church of San Cassiano offers both of these rare commodities. The place is dominated by the long wooden bar counter, where you can perch and tuck into a cornucopia of cicheti that range from the most obvious (meatballs and tunaballs) to more refined treats like halibut in spicy tomato sauce. These are on offer from eight in the morning until ten in the evening, but at mealatimes you can  sit one of the tables that are crammed into the tiny space and order from a small range of primi and secondi that might include risotto with funghi porcini and lagostines, or a sapid fegato alla veneziana; don't miss the budino del doge, a creamy almond liqueur-flavoured dessert. Chef Renato and his front-of-house partner Annalisa practically adopt the few tourist that stumble in here.



venetian arcFodor's Venice & the Venetian Arc:
Superior quality, competitive prices, and great ambience mean this place is often packed with Venetians, especially for lunch and an after-work ombra and cichetti. The location is a few steps from the Rialto market, and chef Renato puts the fresh ingredients to a good use. He prefers cooking many dishes al vapore (steamed). The spicy fagioli al uciletto (literally beans, bird-style) has an unusual name and Tuscan origins, and is a perfect companion to a plate of fresh pasta. Don't confuse this centrally located restaurant with one of the same name on Via Garibaldi.




lessItaly: spend less see more
Owners Annalisa and Renato arrive at Osteria al Garanghelo at the crack of down to transform fresh ingredients (from the nearby Rialto market) into some of the most authentic and reasonably priced food in Venice. I'm talking sautée clams, sweet-and-sour marinated octopus, and traditional sarde in saor. There's a complete lack of pretence here, and the crowd is decidedly local. A big selection of primi dishes (most are 9€ - 12€) is complemented by excellent meat and fish options. Specialties of the house include seppie in nero (sliced cuttlefish in ink, 10 €), baccalà mantecato (14€), and straightforward but delicious lasagna (9€). Note that this restaurant closes earlier than most... maybe because the owners were up so early cooking!



bienguiMy Biennale Guide
Located near the Rialto bridge, the Ostaria Al Garanghelo is simple and warm. Its name, Garanghelo, is a word from dialect wich means to eat toghether and have fun. It is a tavern, where a few tables and the large bar give the place an air of conviviality. There are typical Venetian dishes and house specialties like sardines "in saor", cuttlefish in black sauce, risotto with prawns, or Venetian style liver. Desserts include tiramisu or "doge pudding"



The Daily Telegaph - February 1, 2012

Take line 1 to Rialto Mercato, where you’ll be plunged into the chaos of Venetian housewives getting in supplies. Don’t miss the wonderful fish market. Sample some of this fresh produce nearby at Al Garanghelo, a deep dark space with a wonderful, friendly ambience serving some great, simple seafood.


t travel
TELEGRAPH TRAVEL - April 28, 2012

This dark space with a friendly ambience serves huge plates of great, simple seafood to a stream of stallholders from the nearby Rialto markets at lunchtime, and the same fare to locals in the evening. The cook, Renato, often joins his wife, Annalisa, front-of-house to chat – recommending, explaining and adding to the convivial din (which is what garanghelo means). The seafood is always fresh: it’s worth trying it in one of Renato’s taster platters. But Venetian classics such as squid stewed in its ink, and pasta with beef strips, are also excellent, and the budino del doge, a creamy dessert, is justly famous.


t travel

TELEGRAPH TRAVEL - September 15, 2012
Dark but whit a friendly ambience, this place serves enormous plates of fresh, simple seafood to locals. The cook often joins his wife front-of-house to chat – adding to the convivial din. It’s worth trying a taster platter, but Venetian classics are also excellent.


The Sydney Morning Herald, October 13-14, 2012

High life in the low season: Anne Hanley reveals the best places to stay and eat in Venice when summer - and the tourist crush - comes to an end.
Osteria al Garanghelo has a dark but friendly ambience and serves enormous plates of fresh, simple seafood to locals. The cook often joins his wife front of house to chat, adding to the convivial din. It's worth trying a taster platter, but Venetian classics are also excellent. Two-course dinner from €26 a person, excluding wine.