A touch of glamour, breathtaking panoramas, tantalising cuisine…That’s how can be described new restaurant at Belmond Hotel Cipriani in Venice. The iconic Italian hotel has reopened for the 2014 season with a stylish new restaurant, designed by Adam D Tihany, the renowned interior designer. He is also working on the new luxury suites which are part of the renovation of Belmond Grand Hotel Europe in St Petersburg.
The luxury restaurant overlooking the lagoon reflects the romantic atmosphere of Venice. Oro is headed-up by Davide Bisetto, the first Italian chef to be awarded two Michelin stars in France. Bisetto creates imaginative dishes inspired by Italian tradition. The highest quality, freshest ingredients are used to ensure an experience that will delight all of your senses. Signature dishes include ‘Red Prawn and Spider Crab au Naturel with Pink Grapefruit Aspic, Citrus, Sant’Erasmus Cucumber Sorbet and Bloody Mary Water’ and ‘Sea Bass Drenched in Marostica Extra Virgin Olive Oil with a Garden of Lagoon Vegetables’.
Oro means ‘gold’ in Italian and loosely translates as ‘perfect’ in colloquial Venetian dialect. The restaurants has 40 seats beneath handmade Murano glass chandeliers and a decadent golden ceiling. Admire grand Venetian stuccos and stunning lagoon views from the terrace. Intricate details include Seguso chandeliers, fine Rubelli chair fabrics, three emerald green glass sculptures by Luciano Vistosi and blown glass candelabras by Venini, as well as bronze sculptures by French artist Paulin Paris and a painting by contemporary Latin American artist Julio Larraz.
Choose from a selection of the best Italian and global wines, part of ‘Enoteca, La Via Della Sete’, which boasts a wine collection of over 1,000 select labels. The focal point of the room consists of a large bar counter decorated with intricate mosaics and a glass enclosed wine cellar.
Prices at Belmond Hotel Cipriani start from £609 ($1,030) per night, including taxes and breakfast, based on two sharing a Double Garden View Room with Balcony.
