Doges, merchants and legends between the canals.
Venice was born on a scatter of islands in the lagoon and grew into a merchant republic that ruled the eastern Mediterranean for centuries. Its calli, campi and fondamente still tell that story, right down to the nizioleti, the street names painted on the corners. Three free routes to explore it on foot, at your own pace.
Choose your free tour
All routes are free and can be combined. If it’s your first visit, start with the mixed route.
From the Rialto to the heart of Cannaregio: the German merchants' warehouse, the home of a beheaded doge, the old gateway from the mainland, the Ghetto of 1516, the confraternities and the stone merchants of Campo dei Mori.
From the "cursed" palace on the Grand Canal to the hunchback of the Rialto: executions between columns, Casanova's escape, a monstrous face and Marco Polo's homecoming, always separating what is documented from what tradition tells.
St Mark's Square and Basilica, the Bridge of Sighs, the Rialto and its market, the great Campo San Polo and Titian's church: the highlights of Venice in a single walk.
The map
The routes cross in the old town. Tap a point to see which story awaits you there.
Filled points already have a published article; the rest are in the works.
Loading the map…
Itineraries
We’ve planned it day by day for you: which routes to walk and in what order, what else to see and where to eat.
All three routes in one full day: the highlights, the history and the legends at dusk.
See the itinerary 2A gentler pace: the three routes over two days, plus extra sights and where to eat.
See the itinerary 3The city in depth: one route a day, extra museums and neighbourhoods, and a day for good food.
See the itineraryWhat to eat
The dishes you can’t leave without trying, and the classic spots that have been serving them for years.
Fried sardines marinated with onions softened in vinegar, raisins and pine nuts: a sailors' recipe designed to keep fish on long voyages. Eat them as a cicchetto at the counter of a bacaro, with an ombra of wine. Cantina Do Mori, by the Rialto market, claims to have been pouring wine since the 15th century; ideal at lunchtime.
Where to try it
Cuttlefish stewed in their own ink, thick and jet-black, served with white polenta; the same ink goes into risotto al nero. For dinner a few steps from the Rialto, try Trattoria alla Madonna, open since 1954, or Antiche Carampane, tucked away in the lanes of San Polo.
Where to try it
Thick wholewheat spaghetti in a sauce of slow-cooked onions and anchovies, with no cheese or tomato. It was the dish of fasting days and is still one of the most Venetian of all. Look for it at Vini da Gigio, a family-run trattoria in Cannaregio.
Where to try it
Calf's liver cut into thin strips and cooked with plenty of sweet onion, served with polenta. It is one of the great classics of Venetian cooking. Ca' d'Oro alla Vedova, in Cannaregio, has it on the menu alongside its famous meat polpette.
Where to try it
Carnival fritters with raisins and pine nuts, sometimes filled with custard or zabaione, which Venetians have been frying for centuries. You will mostly find them during Carnival season: the Tonolo pastry shop, near the Frari, is one of the best-loved. Out of season, swap them for a tiramisù for dessert or a spritz as the evening falls.
Where to try it
