The food in Bibione is mostly aimed at the holiday trade — pizza, pasta and fritto misto on every corner — but the proximity to the lagoon means good fish reaches the better restaurants quickly. Look for moeche (soft-shell crabs) in spring, granseola (spider crab) all summer, and bigoli in salsa (thick spaghetti with onion and anchovy) on most osterie menus. Local white wines from the Lison-Pramaggiore DOC are the natural pairing.
For a sit-down dinner, head to one of the older trattorias on the inland side of the resort rather than the seafront chains. Inland in Lugugnana or San Michele al Tagliamento you will find places used mostly by Italian visitors.