The story
Tucked into the Cannaregio neighborhood, Camin Storto has earned a reputation as a solid bacaro with a 4.7-star rating. Creator Franchino Er Criminale, in his *Bacari criminali VENEZIA* review, highlighted the cicchetti as the draw, singling out the baccalà mantecato and sarde in saor as standouts. The fried offerings, however, disappointed. It’s a no-frills, casual spot with outdoor seating and no reservations—the kind of local favorite you wander into for a quick bite and a Spritz al Select.
The price point gives pause: 35 euros covered three spritzes, six cicchetti, a mozzarella in carrozza, and a fried item. That’s steep even for Venice, but for a focused cicchetto crawl with two excellent seafood options, Camin Storto delivers. Stop in for those specific bites, skip the fryer, and you’ll leave satisfied.
Synthesised by AI from every creator’s review. First reviewed 2023.
Most-loved dishes
AI summary of what 5 dish mentions say about the food
Reviewers praise Camin Storto’s Caponatina as a vibrant, soulful standout, capturing the rustic warmth of Southern Italian home cooking in every bite.
“The caponatina is the thing I liked the least — too soft, overcooked.”
What creators say
1 creator has covered Camin Storto. Most active: Franchino Er Criminale
A solid bacaro in Cannaregio with good cicchetti, especially the baccalà mantecato and sarde in saor. The fried stuff was disappointing, but overall a valid spot for a cicchetto. Pricey: 35 euros for three spritzes, six cicchetti, a mozzarella in carrozza, and a fried item.
Dishes mentioned
Sarde in Saor
The sarde in saor is good, but the real showstoppers are the marinated anchovies and the baccalà mantecato. The baccalà has a beautiful texture — not too creamy, just the right fluffiness, but still substantial. That was the best thing I tasted so far. I saw them pull out a glass container with two kilos of homemade baccalà mantecato, and they put it on a slightly crunchier bread — maybe because it was the end of the batch, I don't know, but I ate it all.
Baccalà Mantecato
The baccalà mantecato is beautiful — it has a nice creaminess, not excessive, it should stay fluffy at the right point but also substantial. The best thing I tasted so far. I saw them pull out a glass container with two kilos of homemade baccalà mantecato, and they put it on a slightly crunchier bread — maybe because it was the end of the batch, I don't know, but I ate it all.
Mozzarella in Carrozza con Nero di Seppia e Salmone
The mozzarella in carrozza with squid ink and salmon — I liked it. It was good. But the fried one I got later was a bit soggy, dry, you could barely taste the anchovy. It felt like a lab-made fry. I should have taken the mozzarella in carrozza instead.
Caponatina
The caponatina is the thing I liked the least — too soft, overcooked.
Spritz al Select
I had three spritzes here. The spritz with Select is the way to go.
