Trattoria Anzolo Raffaele
The Cut· research-verified, not yet visited
A husband-and-wife trattoria on a quiet Dorsoduro campo: Venetian, Friulian, and Sardinian cooking, all done at home and served outside under the church wall.
Campo dell'Angelo Raffaele, Dorsoduro 1722. Previously called "Pane Vino e San Daniele"; they reverted to the older name in the 2010s. The kitchen runs on three traditions: Venetian fish, Friulian cured meats (the San Daniele prosciutto is sliced thin enough to read through), and Sardinian touches from the owners' second home, where they make their own small-batch wine and olive oil. Outdoor tables on the campo are what you want in spring and fall; the inside dining room is warm in winter. Service is unhurried in the proper way. Reserve a few days out.
- Neighborhood — Outdoor tables
- Price — €€€
- Order — the San Daniele prosciutto + the fegato alla veneziana
- book ahead
- outdoor seating
- Dorsoduro
- Family-run
From the HALA guide, reviewed August 2026.
No member reviews yet — the first name on the record gets to set the tone.