Fodor's Travel

"Don't leave without tasting the delicious baccalà mantecato, with or without garlic and parsley."

Lorne Blyth

"Its rustic charm makes it a popular place for Venetian and its house speciality is francobollo, a sandwich filled with sliced meats, radicchio, gorgonzola and roasted vegetables, is a must try for every food lover."

Kerin O'Keefe

"Catering to locals since 1462, this simple, inviting establishment sports copper pots that hang from the ceiling and serves traditional cicchetti (chee-KET-ee), a selection of snacks to enjoy with a glass or two of wine. Be sure to try one of its tiny sandwiches, francobolli (postage stamps), with various fillings."

Reid Bramblett

"They do fabulous tramezzini—those crustless oversized sandwiches stuffed with deli meats, cheese, veggies, or tuna."

Kate Gibbs

"Find Cantina do Mori, a bacaro that since 1462 has been famous for its ambience and legendary visits by Casanova. Sample tramezzino, a sandwich found all over Venice that encloses an infinite variety of stuffings, from truffle-laced prosciutto to grilled vegetables, often slicked with mayonnaise. Here, tramezzini are stuffed with truffles or goose breast and accompanied by a glass of ombra."

Andrea Soban

"The best bacari in Venice: Cantina Do Mori - The lights are suffused along the antique wooden counter on which you can lean to order "francobolli", small tramezzini stuffed with crabs, shrimps and more."

That's Venice

"Don’t miss out the traditional “Francobollo” a little sandwich stuffed with cold cuts, chicory and gorgonzola cheese."

2 Venice

"I recommend the francobolli, small, square single-bite sandwiches."

Stark Roaming Mad

"Make sure you try the francobollos (literally "postage stamps"), tiny white-bread sandwiches filled with an assortment of sliced meats, vegetables, seafood, and cheese; wash it all down with some local prosecco."

Bill Kevin Hallares

"The Best Places To Eat In Venice: Cantina Do Mori - Here you can purchase tramezzini, which is the local white bread sandwich sliced into triangles filled with fillings from radicchio, gorgonzola and speck to onions that are marinated and prepared with anchovies and different vegetables."