Belmond has presented Vania Ghedini as head chef at Hotel Cipriani's ORO, alongside a new ORO LUCE menu and Peter Marino's reimagined interiors.
Venice's lagoon is both the setting and a source of inspiration for a new chapter at ORO, the Michelin-starred restaurant at Belmond Hotel Cipriani. Head chef Vania Ghedini, appointed by Culinary Creative Director Massimo Bottura, is introducing an approach that draws on the Veneto, local ingredients and the experiences she brought back from Morocco.
A menu rooted in the lagoon
Ghedini's cooking aims to combine complex preparation with clear presentation, allowing texture and flavour to remain visible to the diner. Her new ORO LUCE à la carte offer draws on Venetian heritage and the sociable character of Italian dining.
A new room for a new season
Architect Peter Marino has reinterpreted ORO's interiors with references to La Dolce Vita and the glamour associated with Venice's mid-century art scene. The dining room retains its Giudecca waterfront setting, so the shifting light of the lagoon remains part of the experience.
A reason to cross the water
Hotel Cipriani sits a short boat journey from St Mark's Square, placing a restaurant visit within the particular geography of Venice. For visitors arriving by yacht or spending time in the city, the new culinary direction provides a fresh reason to make that crossing rather than limiting dining plans to the main island.
Source
LVMH