Tastavo Restaurant menus in your language Sign in
English
Carpaccio

Carpaccio: what it is and where to eat it

Thinly sliced raw meat or fish, typically beef, served as an appetizer. It is often seasoned with olive oil, lemon juice, and capers.

112 restaurants on Tastavo serve it

Cuisine
Italian

Typical ingredients

  • beef
  • olive oil
  • lemon juice
  • capers
  • parmesan cheese
  • arugula

History of the dish

Italy · 1950

carpaccio
© franzconde · CC BY 2.0 · Wikimedia Commons
Origin
Italy
Dates from
1950
Named after
Vittore Carpaccio
Created by
Giuseppe Cipriani
Read more

Carpaccio is a dish of meat or fish (such as beef, veal, venison, salmon or tuna), thinly sliced or pounded thin, and served raw, typically as an appetiser. It was invented in 1950 by Giuseppe Cipriani, founder of Harry's Bar in Venice, Italy, and popularised during the second half of the twentieth century.

Excerpt from the Wikipedia article “Carpaccio” · version used · CC BY-SA 4.0

Sources: Wikidata (CC0) · Wikipedia

Where to eat it

Amsterdam · Prices in Amsterdam

Rotterdam · Prices in Rotterdam

Antwerp · Prices in Antwerp

Stockholm · Prices in Stockholm

Copenhagen · Prices in Copenhagen

Cologne

Geneva

Gothenburg · Prices in Gothenburg

Santa Cruz de Tenerife

Dresden

Leipzig

London

Hamburg

Aarhus

Düsseldorf

Basel

Frankfurt

Ghent

Brussels

Linz

Lille

Florence

Strasbourg

Zurich

Manchester

Granada

General information about this dish, not provided by the venue. Dish pictures are illustrations based on the menu description, not photos from the venue.