Top 14 Gluten-Free Italian Spots to Enjoy in Cannaregio, Venezia

Davide Triberti

Great restaurant, great choice regarding gluten free dishes which were really good. Prices a little high, but overall a good experience.

Adam Hawkes

Excellent food, has no gluten options, friendly and helpful staff

Marek Walczyszyn

Fantastic Pizza and Lasagne, also with gluten free option. Traditional taste of Italian cuisine

William B. Moorkamp

Rana was an excellent server. We appreciated the gluten free options 👍

Amanda Levy

My boyfriend and I stopped here just after we arrived in Venice to get some lunch. The views were spectacular from the balcony seating right over the water. We had a fabulous bottle of champagne and ordered the carbonara (I ordered regular my boyfriend ordered gluten free). The food was absolutely delicious and we also ordered a gluten free diavlo pizza but were too full to eat much of it (was super tasty as well). The service overall was great - they allowed us to put our luggage in a safe place while eating. The only downside was they gave me the gluten free pasta instead of my boyfriend who has an allergy and I’m very thankful we confirmed which was GF or else he would have ate the non-GF one and been sick for our trip. Aside from that slip up - I’d definitely reccomend!

Vesa K

Filling and tasty pizza in every way. Chili oil was also brought to the table, which crowned the dish 💪 The wife took the gluten-free version, which was not to her liking, but still edible. The place was along a busy pedestrian street and there were a handful of tables outside. The price level is average and this pizza was around €16

Colleen Bolger

Could not have been happier with this place, especially the food. Wide variety of dishes where you can sample all the classics of the region, with especially great seafood. The cooking is simple and well executed which lets the dish and ingredients shine. I am wary of places with a great location on the water overcharging for mediocre food - but that is not this place at all. The location is lovely to sit and admire the lagoon and listen to the waves on the stone behind you, with adequate shade from the sun. The family that run it are so friendly and work so hard, always watching the tables and making sure people are attended to. We were lucky to be staying around the corner so could treat this place as our local and returned three times during our week in Venice. Lastly, I am coeliac and could get both gluten free pizza and spaghetti (yes, spaghetti, not just penne) plus grilled seafood and salads of course. More than that, the staff proactively raised with me anything they thought might be a cross contamination risk (baked potatoes for eg that I had not clocked they said would not be safe for me) so I could feel totally safe in their hands. Great place, thanks for looking after us.

Anaelle Harymbat

Great restaurant with gluten free options! I recommend it

Chris Pontes

Gluten-free food too. Tasty gnochi! Great service and nice place!

Pamela Galasso

Taking an authentic cooking class in Italy has been my intention for at least a decade. I was thrilled to find Mama Isa’s Cooking School on the internet and signed-up with my husband for our trip to Italy. As a dietitian, I wanted to learn how to make pasta (tagliatelle) and gelato. As both my husband and I are gluten free and vegetarian —this was a necessary part of our planning criteria. It was easy to talk with Isa on What’s App to work out the details such as the menu, our dietary restrictions, pricing information, as well as the location of the cooking school. The process was easy and Isa even provided the transportation logistics to get us to her place. When we arrived for our class, we were welcomed by Isa, and her husband and sous chef, Stefano. After a brief overview of the menu—we went to work in her nicely appointed kitchen and prep area. Isa described the order of what we would be preparing and how the ingredients worked in each recipe. Incorporating food science is essential when working with gluten free recipes as these flour blends do not work the same as typical pasta flours (notably semolina) which rely the structural network of gluten in the cooking process. My husband and I then prepared the dairy free gelato first, to give the ingredients time to be chill to create a creamy texture. Next, we made the gluten free pasta. The key to this process is let the dough sit for 30 minutes before rolling it out and cutting it into the desired shape. This gave us time to sit down for a wonderful appetizer prepared by Stefano which included wine, gluten free crackers, fresh tomatoes with balsamic vinegar & olive oil, vegetable crudites, and assorted local aged cheeses—a very lovely intermission before completing the remaining meal prep operations. After fueling up, we moved on to cutting and rolling out the pasta dough. We carefully placed the pasta on a drying mat before cooking. Our final project was to prepare a porcini mushroom sauce with freshly cut herbs—infusing a fantastic medley of flavors atop the freshly cooked pasta. Isa demonstrated her pasta plating technique to create a very eye-appealing entrée—sprinkled with freshly grated cheese and ground black pepper. We were then seated to enjoy the fruits of our labor—the fresh tagliatelle with porcini mushroom sauce with another glass of wine, followed by a decadent chocolate gelato! Throughout our interactive class, Isa provided helpful cooking and preparing tips elevating our confidence to recreate these recipes at home. Isa’s intuitive instruction, her versatility with traditional pasta recipes as well as gluten free pasta creations, and her gracious hosting skills certainly amplified our cooking experience. In addition, she emailed the recipes we made in our class as well as an assortment of other recipes to help us expand our repertoire of fresh pasta dishes and gelato varieties. Five stars to our wonderful chef and entrepreneur for inspiring us to the next level in our pasta-gelato meal combinations!

Sebastián Haro

I chose this restaurant because they had gluten-free dishes on the menu, but I didn't imagine it was so expensive. I must admit that it eats very well. When I explained to the waitress that I was celiac, she understood immediately and brought me some gluten-free rolls that were delicious. The atmosphere is informal, despite all the Michelin stars advertised on the door. There was even a dog inside (which I thought was a very nice gesture). The attention was excellent. The chef even came to ask if the food looked good and if I liked it. It's a good place to eat, if you can afford it.

Nicole Janssen

Great food. Gluten-free pizza and pasta. We enjoyed the pizza. Both the gluten-free and non-gluten-free were very tasty. No separate Gluten Free menu. Just order from the menu

Jack Day

Seb Seb

This small restaurant opposite the “Locanda” hotel has become our favorite location. Although it is located right in the main street where tourists flock, you can still enjoy your food outside in peace and quiet. The restaurant offers different cuisines and departments inside. A huge aquarium with live koi fish gets you in the mood for Japanese cuisine. Right next to it there is a refrigerator with fresh cured ham, which is a reference to Italian cuisine. We've eaten here several times. The food tastes great, the price is cheap and the toilets are clean by Venetian standards. The waiters are in a good mood and try to fulfill all wishes. The gluten-free dishes are recommended and worth mentioning here. The carbonara is one of the best in all of Venice. We'll definitely be back! Thanks.