Venice and the Spritz: On the Trail of Aperitivo Culture

Information as of 20 October 2026. This editorial selection is based on information published by the venues themselves, not on our own visits. Please check opening hours and what’s on offer directly before you go.

A walk through Venice deserves a pause. A narrow counter, a few small bites, a glass in your hand and a conversation that’s in no hurry. If you want to get to know the city not only through its canals but also through its everyday life, sooner or later you’ll end up in a bacaro.

Here, the spritz is part of a bigger culture: wine, small dishes and the habit of getting together before a meal. And not every spritz is an Aperol Spritz.

Where does the spritz come from?

The trail leads to north-eastern Italy – and to its exchange with the German-speaking world. The Italian reference work Treccani attributes the word to the Triveneto region and suggests a possible German origin: the “Spritzer”, a splash. Originally, then, the term did not refer to the orange drink many people picture today.^[1]

A popular story tells of Austrian soldiers who, during Habsburg rule, diluted Venetian wine with water. La Cucina Italiana also repeats this explanation. It is a widely told origin story – there is no exact date of invention and no single inventor.^[2]

Over time, the simple mix of wine and water gave rise to many variations. Treccani, for example, documents a 1972 newspaper reference from Tarvisio describing a dry white wine with lemon peel and seltzer as a “spriz”.^[1]

In short: the spritz belongs to the drinking culture of north-eastern Italy. Venice is not the place of a single invention, but it is one of the most beautiful places to experience this culture.

What is the difference between a spritz and an Aperol Spritz?

Spritz is the umbrella term; Aperol Spritz is one particular variation. In Venice you’ll also come across versions made with Select, Campari or Cynar – and each bitter changes the taste.^[3]

Select has a direct connection to the city: according to the producer, the Pilla brothers created the aperitif in Venice in 1920.^[4]

Good to know when ordering: ask which versions are available rather than assuming that “a spritz” means the same thing everywhere. The glass varies too: a simple tumbler is nothing unusual in a bacaro.^[3] How to reinterpret a spritz at home with orange, lemon or lime, we show you in “Aperol Spritz Alternatives”.

What is a bacaro in Venice?

A bacaro (plural: bacari) is a typical Venetian tavern or wine bar. Drinks and small dishes take centre stage, usually at the counter. Cantine del Vino già Schiavi describes the concept on its own website as a meeting place for locals and visitors who order an ombra and a cicchetto.^[5]

An ombra is a small glass of wine. So a bacaro is not a cocktail bar: wine is just as much part of the tradition as the small dishes that go with it.

Many bacari are small and informal. Some have a few seats; in others you stand briefly at the counter. So don’t count on a reserved table or a long dinner.^[3]

The charm lies in the moment itself: what’s in the display today? Which bite catches your eye? And which glass goes with it?

What are cicchetti – and what can you try?

Cicchetti, in Venetian dialect also cicheti, are small savoury bites served with a glass of wine or an aperitif. Treccani describes the Venetian cicheto as a small snack to accompany a drink.^[6]

It can be a topped slice of bread, but it doesn’t have to be – the selection depends on the place. Osteria Al Squero, for example, lists cicchetti with fish, meat or vegetables, as well as polpette and mozzarella in carrozza.^[7]

Three terms help at first glance at the display:

Term	What it is
Baccalà mantecato	Creamy whipped salt cod, classically served on bread or polenta.
Sarde in saor	Fried sardines with sweet-and-sour onions, often with raisins and pine nuts.[8]
Polpette	Small balls whose filling varies from place to place – just ask.

Our tip: start with two different bites rather than a big selection straight away. That leaves room to discover. If you have allergies or eat vegetarian, it’s worth asking about the ingredients – not every topping gives itself away at first glance.

Where can you experience Venice’s aperitivo culture?

These three addresses are different starting points for your visit.

Cantine del Vino già Schiavi: wine and cicchetti in Dorsoduro

Address: Fondamenta Nani, Dorsoduro 992

Schiavi is the right address if you’re interested in the classic combination of wine and cicchetti. The Touring Club Italiano also describes it as a typical bacaro with small dishes at the counter and wines by the glass.^[9]

For your planning: according to its website, open Monday to Saturday, closed on Sundays. As other directories list different times, please check the current opening hours directly.^[10]

Cantine del Vino già Schiavi website

Osteria Al Squero: a break opposite the gondola boatyard

Address: Dorsoduro 944

Al Squero sits opposite the historic Squero di San Trovaso, one of the few gondola boatyards still in operation. On the counter you’ll find cicchetti with a variety of toppings and small fried specialities – a culinary stop with a view of Venetian craftsmanship.^[7]

For your planning: according to its website, open Monday to Friday 10 am–9 pm, Saturday 10 am–3 pm, closed on Sundays. Note: on Saturdays, Al Squero closes in the afternoon.^[7]

Osteria Al Squero website

Al Timon: aperitivo and dinner in Cannaregio

Address: Fondamenta degli Ormesini, Cannaregio 2754

Al Timon describes itself as an eno-ostaria and steakhouse – from aperitivo to dinner. The right choice if you want to combine your break in Cannaregio with a meal afterwards.^[11]

For your planning: the website does not list fixed opening hours. Ask about the current aperitivo offer and book a table if you’d like to eat.

Al Timon website

How do you plan a relaxed bacaro visit?

Pick a starting point rather than a must-see list. Schiavi and Al Squero are both in Dorsoduro; Al Timon is the alternative in Cannaregio. You don’t have to visit all three in one day.

Mind the day of the week. A bacaro isn’t automatically open until late. At weekends, lunchtime is sometimes a better fit than the evening.

Take your cue from the counter and ask. A friendly “Quali cicchetti avete oggi?” means “Which cicchetti do you have today?” And for an alcohol-free option: “Avete un aperitivo analcolico?”

Check price and service first. Is the price per piece? Do you order at the counter or at the table? That way everything stays relaxed.

Let the city keep its everyday life. Keep doorways and narrow alleys clear, return glasses and plates, and use the venue’s own seating. The most beautiful backdrop is also a place where people live and work.

When is aperitivo time in Venice?

A visit to a bacaro works before lunch just as well as before dinner. There is no fixed time.^[3] What matters are the venue’s opening hours and your route through the city. A few cicchetti can be a short break – or, depending on your appetite, a meal. Why the aperitif comes before the meal in the first place, we explain in “What Is an Aperitif?”

A glass, two small bites and no rush: a Venetian aperitivo needs nothing more.

What can you take home from the Venetian aperitivo?

Perhaps, above all, this: choosing a few things with care. A few small bites, a thoughtfully served glass, time at the table. How to bring that home, we reveal in “Aperitif at Home: 7 Tips”.

And then your own interpretation can take shape. LOLA Orange with Sweet + Bitter, Lemon with Sweet + Sour and Lime with Fresh + Sour are three directions for rediscovering the spritz – not a copy of a Venetian recipe, but a greeting from the south. Find out which one suits you in “Which Aperitif Suits You?”

If you’d like to travel further through Italy: our aperitivo addresses with a sea view are in “Aperitivo on the Amalfi Coast”.

And if you’d rather pair your aperitif with a sunset over the sea, you’ll find our addresses on Ibiza in “Sundowners on Ibiza: 5 Special Spots for Your Aperitif”.

Discover the LOLA Spritz recipe

Sources and further reading

1. Treccani: Spritz – meaning, regional origin and 1972 reference (in Italian)
2. La Cucina Italiana: Spritz – origin story and variations
3. Euronews, Rebecca Ann Hughes, 11 August 2024: Spritz, cicchetti and dialect
4. Select: brand history
5. Cantine Schiavi: bacari, ombra and cicchetto (in Italian)
6. Treccani: Quante storie e radici dietro i nomi delle osterie (in Italian)
7. Osteria Al Squero: official website
8. La Cucina Italiana: Sarde in Saor
9. Touring Club Italiano: Cantine del Vino già Schiavi (in Italian)
10. Cantine Schiavi: contact and opening days
11. Al Timon: official website

Researched online on 20 October 2026. The venues mentioned have no business relationship with LOLA; their inclusion says nothing about whether they serve LOLA.