Hotel Cipriani, A Belmond Hotel, Venice, celebrates the reopening of its Michelin-starred restaurant Oro with new Head Chef Vania Ghedini

Press release

26th June 2024 - Oro at Hotel Cipriani, A Belmond Hotel, Venice has now reopened for the season, announcing a new direction for the one Michelin-starred restaurant with menus designed by Head Chef Vania Ghedini and culinary director Massimo Bottura. 

Situated on the stunning Giudecca Island with views over the Venetian lagoon, the hotel is only a short five-minute boat journey by complimentary shuttle from St. Mark's Square and can be easily accessed via a private boat from anywhere in Venice.
Originally from Ferrara, Chef Ghedini has created a dynamic menu that celebrates the exceptional produce from the Veneto region with nods to her roots in Emilia Romagna and hints of Morocco from her culinary experiences there.

The Tasting Menu weaves the past with the present, where Chef Ghedini brings childhood memories and her experiences abroad to the heart of Venice. 'Moeche’ Egg Sauce with Guanciale and Squid Ink, for example, uses Moeche, a rare Venetian shellfish, accompanied by squid ink and guanciale zabaione creating a crossroad of flavours.
Seafood Tortelli encapsulates the rich biodiversity of the Adriatic Sea: mussels, blue crab, shrimp, within a tortello individually shaped like delicate rose petals - taking inspiration from a Moroccan dessert called Chebakia - passed down from her grandparents in the family bakery, and the traditional rose-shaped pastries, chebakia, she experienced during Ramadan in Morocco.

Risotto with Nettles and Morlacco Cheese explores Veneto's territory further with two rare ingredients that take centre stage. Semi-aged Morlacco cheese which is made from the milk of small local Burlina cows - a breed at risk of extinction - that graze on high mountain pastures, adds a creamy richness to a risotto made with nettles, inspired by Veneto’s culinary heritage.

Oro’s à la carte menu includes influences from the Venetian Lagoon with the Lobster Mechoui with Mussel Sauce and Guinea Fowl with Rocket and Horseradish. Zuppa Inglese finishes the meal as a tribute to Massimo Bottura, but also as a classic dessert from Vania's childhood.

In this menu the dish is formed by a thin layer of jelly made with Alchermes (an ancient Italian liquor) covering chocolate cream, and custard. The Latte 1 dessert is a take on panna cotta inspired by Vania’s newborn baby and his Moroccan origins featuring steamed saffron biscuits, amlou (a cream made with almonds, argan oil, honey), dates and orange blossom.

 

Oro’s Tasting Menu is priced at 250 euros per person with an optional wine pairing starting at 100 euros for four glasses or 160 euros for seven glasses.

The restaurant is open for dinner five days a week, Tuesday to Saturday, from 7.30pm to 10.30pm for residents and non-residents guests.

 

Please find images of ORO here

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