The best seafood restaurants in Bibione

Bibione is the ideal destination for family holidays  in the Northern Adriatic. There’s something for everyone, including long beaches where you can spend the day together basking in the sunshine or walking to the lighthouse, sand that slopes gently down into the crystal-clear sea, and a host of delights for nature lovers. There’s also an outstanding range of great food, so all visitors should find out about the best places to eat in Bibione and the best seafood restaurants in a coastal town like Bibione, which is near the mouth of the Tagliamento River.

Guide to traditional Veneto seafood dishes

Although Veneto is perhaps more famous for the mostly meat-based dishes of its inland areas, the cuisine in its coastal areas is just as rich and varied. Below is a list of the local names for some traditional Veneto seafood dishes that everyone should try:

• Baccalà mantecato: in Veneto, “baccalà” is the name given to stockfish (or dried cod), which Venetian merchants first began importing from Norway in the 13^th century because it was ideal for storing for long periods. The word “mantecato” describes the way that people “revitalize” it by boiling it in water and then beating it in seed oil to create frothy cream that’s delicious with a slice of toast or polenta.

• Bìgoi in salsa: Bìgoi is a traditional type of long, thick pasta resembling spaghetti that actually comes from the inland areas of Veneto (Bassano del Grappa, to be precise), but the sauce (or “salsa”) is based on the famous “saòr” (meaning “flavour”/“tasty”) from Venice, which is a traditional culinary delight on the Veneto coast and is made with onions and salted anchovies or sardines.

• Capesante gratinate (Scallop gratin): the tender, meaty scallops found locally are exceptional. They are often presented in their most traditional form: drizzled with oil and sprinkled with a mixture of breadcrumbs, parsley and a little garlic. Some people also like to add a cheeky knob of butter. They are then heated in the oven until they turn golden brown, to make a scallop gratin that’s as simple as it is delicious!

• Polenta e schìe: everyone knows what polenta is and “schìe” are tiny shrimp with shells that are so soft they can be cooked and eaten without removing them. They’re tossed in a frying pan with a little extra virgin olive oil, parsley and garlic until they’re golden brown, then served on a soft bed of polenta.

• Moéche fritte: The word “moéche” means “soft ones” and it’s the local name for little crabs in the Venetian Lagoon after they’ve just shed their hard shells during the moulting process. This only happens at two times of year: March-April and October-November. They’re very tender, so they’re perfect and quick to coat with breadcrumbs and fry. You don’t get the chance to try these delicacies very often, so seize the opportunity if it comes along!

Now we’d like to present a list of the six best seafood restaurants in Bibione, where you can find the specialities described above and lots of other traditional local dishes.

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