Venice is set to welcome the reopening of the one Michelin-starred restaurant, Oro located within Cipriani, A Belmond Hotel, Venice tomorrow, Tuesday, July 26th. Situated on the stunning Giudecca Island, 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.

Executive Chef Riccardo Canella and his team are delighted to relaunch Oro, introducing their new menu celebrating Venice’s produce and food culture. From the wealth of local seafood to exquisite artisanal produce from the surrounding regions, Oro offers an immersive Venetian dining experience. The elegant dining room, adorned with glass chandeliers from the island of Murano, overlooks the canal on the tranquil side of the city, where the bustle gives way to the views.

Taking the reins of the award-winning restaurant, Chef Riccardo reconnects with his ancestry, Veneto, Italy, after a period overseas. From traditional Italian three Michelin starred icons to cutting-edge Nordic innovation, his professional journey has covered some of the world’s greatest restaurants and food cities. Venice, with its long history of artistic creativity, is the perfect setting for chef Riccardo Canella’s cuisine.

Riccardo’s enthusiasm for natural, seasonal, and often overlooked ingredients delivers a sense of familiarity and context to his menu. At the same time, his aim is to heighten the flavour of each ingredient in every dish, delivering his expression of Oro, of Venice, and one of the most desirable restaurants in La Serenissima.

Together with his team, they offer two seasonal eight-course tasting menus, showcasing hyper-local and regional producers. Dishes, while complex in their execution, appear simple and elegant in their presentation, with clarity of flavour heroing the ingredients that speak of this diverse city steeped in history. Expect dishes like Ossi di seppia raw cuttlefish (from the Adriatic sea) and rose oil, and a dessert made of Woodruff ice cream with oyster sorbet, blue cheese infused cream, and tarragon oil.

Local seafood is championed on the “Divenire” tasting menu, and the second menu is a vegetable-focused menu that is equally complex. Both features produce from the hotel’s own fruit, vegetable, and herb garden.

The dishes mirror the beauty of the restaurant’s location, with its panoramic views over the waters of the city’s stunning lagoon.

The fish and seafood from the Adriatic Sea play a considerable part in the menu, and relationships with independent fishers have been forged. Chef Riccardo states: “After searching for weeks, I finally found a fish buyer that only brings his fish to a few select markets – now we have his catch in Oro. The last time I had fish this good was in Japan! ”

Chef Riccardo says: “My mantra is: ‘You can’t know where you are going if you don’t know where you are coming from.'” I’m here in Venice, my homeland, to create my new gastronomic language that speaks of my sensitivity and experiences.
I aim to design something authentic to my Venice, connecting to Cipriani’s hallowed history. ”

The curated wine selection hosts more than 800 labels and an extension of additional local wines that sit alongside vintage champagnes. Oro also showcases vintages that have been chosen by Chateau d’Yquem as one of its 30 lighthouses around the world with an invitation to discover the wine by the glass, or simply as an aperitif with a view on the laguna.