Il bacaro

Il Bacaro's kitchen draws its inspiration from two of Italy's most distinctive culinary regions: Friuli-Venezia Giulia and Veneto. These northeastern territories, with their unique position at the crossroads of Italian, Austrian, and Slavic influences, offer a cuisine that differs markedly from the more familiar dishes of Tuscany or Rome. The menu reflects this regional specificity, introducing Parisian diners to flavors and preparations that remain relatively rare in the city's Italian dining scene.\n\nThe restaurant's commitment to seasonality manifests in a monthly menu rotation. Rather than maintaining a static carte, the kitchen adapts its offerings to what's best in the market, ensuring that ingredients arrive at their peak. This approach requires both skill and confidence—the team must continually develop new dishes while maintaining the quality and consistency that regulars expect.\n\nSignature preparations showcase the kitchen's technical proficiency and respect for tradition. The tartare of red tuna demonstrates the Venetian affinity for quality seafood, prepared with precision and restraint that allows the fish's natural flavor to shine. Linguine with mussels exemplifies the region's approach to pasta and seafood—simple preparations that rely on impeccable timing and quality ingredients. The torta caprese, a flourless chocolate and almond cake, provides a rich, satisfying conclusion to the meal.\n\nOther standout dishes include the cicchetti—those small plates that define Venetian eating culture—offering an opportunity to sample multiple flavors. Gnocchi with roasted squash captures the northern Italian love of pumpkin and squash in pasta dishes, while octopus with tomato showcases the Mediterranean influence on Venetian cooking. The risotto with saffron and linguine with squid ink represent classic preparations from the Veneto repertoire, each requiring careful technique to achieve the proper texture and flavor balance.\n\nThe kitchen demonstrates particular strength with seasonal vegetables, offering substantial vegetarian options that go beyond afterthought status. These dishes receive the same attention and creativity as their meat and seafood counterparts, reflecting a modern sensibility while remaining rooted in Italian culinary tradition.\n\nPasta, naturally, features prominently, all made in-house. The difference in texture and flavor between fresh, handmade pasta and dried commercial varieties becomes immediately apparent. Whether dressed simply with quality olive oil and seasonal vegetables or paired with seafood or meat, the pasta itself stands as a testament to the kitchen's commitment to doing things properly.\n\nPortion sizes strike an appropriate balance—substantial enough to satisfy without overwhelming, allowing you to comfortably enjoy multiple courses. The pricing reflects honest value, with the quality of ingredients and execution justifying the cost without venturing into luxury territory.