TAVERNA "CAORLINA"^®

Typical Caorle Restaurant

The Taverna Caorlina in found in front of the fishing port of Caorle in the entrance of the histotical centre.There is a big room in the inside with pizza service and a large space on the outside with many tables from witch the activity of the fisherman can be followed. Please come to our spaciuos and welcoming restaurant to taste the typical specialities of Caorle cuisine.

Browse our menù

Typical dishes of Caorle traditional cooking

Some of our famous specialities.

" il Moscardin "
di Caorle

Il 'Moscardin' is a kind of mollusc typical of the sea off Caorle. It is fished the whole year using trailing net, by 'brief pulls', and small tools. This fishing is used in order to give the least stress, greater qualità and sfotness to the product. More about, the taste quality of the 'Moscardin' is mostly appreciated when simply bolide and it is for this local cooking that is considered one of the specialities of the typical cuisine of Caorle.

"Sarde in Saor"
alla Caorlotta

Another typical dish, mere habit of our lagoon, is the 'Sarde in Saòr', or simply 'Saòr' that is: fried sardines left to soak in oil, with thin sliced and lightly fried onions, salt adn a drop of vinegar. It is a dish delicate and strong at the same time, the authentic meal of the pool fisherman who, in the past, in order to preserve as long as possibile the un sold sardines, fried them in half cooking and the kept them covered by the same oil used.

Pasta al
'Nero de Sepe'

The 'Pasta al nero della cucina caorlotta' is a local speciality that uses the black of the cuttlefishes both for its aromatic qualities and the color given to the cooking. Therefore the black container in the knapasack of the cuttlefishes serves not only as a protection for the mollusc to confuse the visual field to raiders, but also to give quality and special taste to the pasta.

'Broeto de pesse'
alla Caorlotta

This old Venetian recipe, although almost in disuse today, finds its was prepared by the fisherman that used only a worthless kind of fish, while the most valuable and expensive ones were sold in the fish market of the town. The 'Broeto', in the past, was prepared by using only that kind of fish called 'GO' and it was cooked in a boat, in a crock container, on charcoal.