The menu, explained
The five-course menu: dishes, drinks and dietary notes
What the aperitif-to-dessert sequence actually includes, how the meat/fish/vegetarian choice works, and what to flag before you book rather than at the table.
See galleon dinner tickets on GetYourGuide ↗The menu, course by course
| Course | What it is | Drinks alongside |
|---|---|---|
| Aperitif | Prosecco DOC extra dry | Poured as you board |
| Antipasto | Venetian-style starter | House red or white wine |
| Primo | A pasta course | Same bottle, shared at the table |
| Secondo | Meat, fish or vegetarian — your choice | Water throughout |
| Dolce & coffee | Dessert and coffee to finish | Coffee included; extra drinks bought separately |
A genuine five courses, not a tasting plate
The dinner runs aperitif, antipasto, primo, secondo and dolce with coffee — a full seated dinner rather than a canapé board designed to be eaten standing up. It is cooked on board by the boat's own chef and served at your table across the sailing, with each course timed roughly to a different stretch of the route.
Choosing your main when you book
The secondo — the main course — comes in meat, fish or vegetarian versions, and the choice is made at the time of booking rather than at the table. If your party wants different mains, make sure each booking specifies its own choice; changing it on the night is not something to rely on.
What's included to drink
A glass of Prosecco DOC extra dry as you board, then a shared bottle of red (Cabernet Sauvignon) or white (Chardonnay) wine at the table through the meal, plus water and coffee. Spirits and cocktails are typically available to order and paid for separately — check the current inclusions on the listing before you assume anything beyond the wine is free.
Dietary requirements: flag them at booking
Because the kitchen is prepping a fixed menu for a full boat rather than cooking to order, dietary requirements beyond the standard meat/fish/vegetarian choice — allergies, gluten-free, and so on — need to be raised when you book, not discovered at the table. The GetYourGuide listing is the right place to add a note or contact the operator directly before you pay.
Where seating affects the meal
The food and drink are identical whichever table you book. What changes is the room around it: Central Deck is bright, open and under cover; prow and stern tables are smaller, quieter and more enclosed. If a long, sociable dinner with a view matters more than privacy, Central Deck is the better booking — and vice versa.
Extra drinks and the bar
Beyond the included Prosecco and the shared bottle of wine, spirits and cocktails are typically available to buy through the evening, paid for on board rather than at booking. If you are planning to drink more than the included wine, budget for it separately rather than assuming the ticket price covers a full bar tab.
What a typical secondo looks like
The onboard chef works from Venetian and broader Italian cooking rather than an international menu, so expect the meat, fish and vegetarian options to draw on regional dishes rather than a generic hotel-banquet main. The exact dish changes with the season and the kitchen, which is normal for a set menu serving a full boat each night — the fixed part is the structure (five courses, a choice of three mains), not any single recipe.
Comparing it with a restaurant dinner
Judged purely as a meal, five courses with wine, Prosecco and coffee included sits in line with a mid-range Venice dinner out — the difference is that the setting, the service and three hours of your evening are part of what you are paying for, not just the food. Anyone weighing it against a table at a well-reviewed restaurant should factor in that a restaurant does not also move you past five lagoon islands while you eat.