Just returned from Venice on Thursday. We enjoyed Il Ridotto and had the chef's menu. This is a lovely restaurant and the chef was most accommodating and caring. Think fish as there is little or no meat on the menu! We liked the "fan" of langoustine atop zucchini puree, and the homemade ravioli filled with sea bass, lightly sprinkled lemon and oil. The fee was reasonable for the quality and amount of food.
My second suggestion would be Al Covo. The evening was beautiful and we ate outside. Choices we made: Homemade buckwheat pasta with fresh anchovies and olive oil. The wonderful, thick spaghetti with spider crab sauce served “falling out” of the large peach-colored shell is a must, with excellent flavor and great eye-appeal! The rolled fillet (roulade-style) of sole and zucchini had seared edges. Don't miss their signature dessert: delicious moist dark chocolate cake with chocolate pink peppercorn sauce. The owner, Diane Benelli, (originally a Texan) was charming and gracious when we spoke with her after dinner.
Sestiere Castello,4509, Venezia , IT
Campiello della Pescaria,Castello 3968, Venice, Veneto 30122, IT
It would be worth your while to go to the upper right hand corner of this page and do a search for Fiaschetteri Toscana. You will find a good number of prior posts that speak well of the restaurant.
Here is a very recent thread with comments: http://chowhound.chow.com/topics/7985...