- Written by: Mona Biedrzycka
Perched on the picturesque Giudecca Island, Oro at Hotel Cipriani offers breathtaking views of the Venetian lagoon. The hotel is conveniently located, just a short five-minute boat ride from St. Mark's Square via a complimentary shuttle. For those seeking a more private entrance, the hotel is accessible by a private boat from any part of Venice.
Originally from Ferrara, Chef Ghedini has created a dynamic menu that celebrates the exceptional produce from the Veneto region. Her menu also 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 is a testament to the diverse influences that shape Chef Ghedini's culinary creations. The Lobster Mechoui with Mussel Sauce and Guinea Fowl with Rocket and Horseradish is inspired by the flavours of the Venetian Lagoon. The Zuppa Inglese, a classic dessert from Vania's childhood, is also a tribute to Massimo Bottura. The dish is a delicate balance of flavours, with 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 7.30 pm to 10.30 pm for residents and non-resident guests.
