Hotel Cipriani, A Belmond Hotel in Venice, proudly announces the reopening of its prestigious Oro Restaurant, now under the guidance of new Head Chef Vania Ghedini. This development signals a fresh culinary direction for the one Michelin-starred establishment, as it continues to offer an exquisite dining experience set against the stunning backdrop of the Venetian lagoon. Located on Giudecca Island, Oro is just a five-minute complimentary shuttle ride from St. Mark’s Square, making it easily accessible for both residents and visitors of Venice. The hotel’s lush Casanova Gardens and historic allure enhance the serene and luxurious ambience that guests can expect upon arrival.
Head Chef: Vania Ghedini
Vania Ghedini, born in Ferrara in 1987, brings a rich culinary background to Oro. Her passion for cooking was nurtured in her grandparents’ bakery, where she learned the value of tradition and the joy of creating from an early age. Ghedini’s formal education at the Hotel Management School and the Advanced Course in Italian Cuisine at ALMA honed her skills and deepened her appreciation for Italy’s gastronomic heritage.
Ghedini’s career includes notable stints at Rigoletto di Reggiolo, the Alajmo Group, and the Royal Mansour Marrakech’s Sesamo Restaurant. Her experiences abroad, particularly in Morocco, have significantly influenced her cooking style, adding a unique dimension to her dishes.
Culinary Vision with Massimo Bottura
Culinary director Massimo Bottura, renowned for his innovative approach and sustainability advocacy, supports Ghedini in her new role. Bottura, a celebrated figure in the culinary world, brings his expertise and vision to Oro, ensuring the restaurant maintains its Michelin-starred status while exploring new culinary frontiers.
Oro’s menu, crafted by Ghedini and Bottura, pays homage to Venetian and Italian culinary traditions while incorporating global influences. The Tasting Menu, priced at 250 euros per person, is a highlight, offering dishes that blend the past with the present.
Examples include:
• Moeche’ Egg Sauce with Guanciale and Squid Ink: Featuring rare Venetian shellfish, squid ink, and guanciale zabaione, this dish is a crossroad of flavors.
• Seafood Tortelli: Shaped like delicate rose petals, inspired by Moroccan Chebakia, this dish showcases mussels, blue crab, and shrimp.
• Risotto with Nettles and Morlacco Cheese: A tribute to Veneto’s culinary heritage, using rare Burlina cow milk cheese and nettles.
For à la carte options, diners can enjoy:
• Lobster Mechoui with Mussel Sauce
• Guinea Fowl with Rocket and Horseradish
Desserts like Zuppa Inglese, a classic from Ghedini’s childhood, and the innovative Latte 1, inspired by her newborn son, provide a sweet conclusion to the meal.
Oro is open for dinner from Tuesday to Saturday, 7.30pm to 10.30pm, welcoming both hotel residents and external guests. The Tasting Menu is complemented by optional wine pairings starting at 100 euros for four glasses or 160 euros for seven glasses.
As Hotel Cipriani continues its legacy, the reopening of Oro with Vania Ghedini at the helm marks an exciting new chapter, blending timeless elegance with innovative cuisine.
For more information and reservations, visit Hotel Cipriani.
