Enjoy a glass of wine
while you chat with friends
Find true bacaro culture
aimed at the sophisticated diner
Barababao is an Italian restaurant modelled in the style of a bacaro, a type of wine bar unique to Venice. Situated in a building looking over Ginza’s Chuo Dori, even the entrance is designed to resemble an old family establishment.
Pots hang from the ceiling and antipastos cover the counter bar. Further in, the dining area opens up into a bright space, allowing diners to look over Ginza as they enjoy an elegant meal.
Each section is designed to meet the needs of different diners.
The chefs, trained in Venetian bacaros, also offer a broad selection of side dishes called “cicchetti.”
One of Venice’s most famous dishes is salted cod paste, and here you can try it atop polenta, a traditional Northern Italian dish made with corn meal.
Its creamy, moist texture is made possible by the great amount of preparation and hard work that goes into making it.
It radiates a sense of flavourful nostalgia.
Another regional dish is the bigoli in anchovy and onion sauce. The hand-crafted bigoli pasta is made with whole wheat flour using a Torchio hand-press pasta maker - a device invented over 200 years ago.
The rough-cut texture allows the sauce to better coat the pasta.
The sauce brings out the saltiness of the anchovy and the sweetness of the onion to produce a unique, lively flavour.
Sweets include nicolotta, a treat that has been popular in Venice for generations. This simple, traditional dessert is made by dipping bread in milk and then thoroughly baking it at a low temperature.
The mellow texture of the nicolotta, partnered with the dried grappa-soaked grapes contained within, will almost certainly inspire you to call for another glass of wine.