June 27 Cipriani, A Belmond Hotel, Venice, reopened the first of its gourmet jewels, Il Porticciolo, overlooking the magnificent Venetian lagoon.

The legendary hotel celebrates the new summer season by introducing Executive Chef Riccardo Canella. The appointment of Chef Canella will reimagine each of its restaurants, beginning with Il Porticciolo.

ELEGANT SEAFOOD IN THE HEART OF VENICE

The popular, open-air restaurant and oyster bar has reopened to welcome resident and non-resident guests onto its beautifully redesigned terrace. Il Porticciolo is open daily for lunch and will soon welcome dinner reservations. Easy access by sea is available using the convenient complimentary private hotel shuttle from St. Mark's Square. In addition, a private landing jetty is available for guests arriving via their own boat.

The space, seating up to 70 guests, extends out over the Venetian lagoon with uninterrupted views over the island of San Giorgio, providing a truly memorable experience to bask in warm summer days and balmy starlit evenings.

Temptingly displayed in the entrance window of the restaurant are the fish and shellfish delivered daily direct from a fishing boat of the Adriatic Sea, hinting at the wonders of the dishes to come.

Here, Chef Riccardo has introduced a stunning new à la carte menu, featuring distinct and authentic regional flavours, melding Italian and Venetian traditions with his culinary philosophy.

The gastronomic experience at Il Porticciolo elevates the quality of the produce of the territory with the best seasonal ingredients. The dishes mirror the elegance and beauty of the restaurant's location, with its panoramic views out over the waters of the city's stunning lagoon.

"RI.SOTTO ACQUA" features a selection of regional seafood, along with a herb pesto and seaweed oil. Chef Riccardo describes this creation as "a water tension that is reversed - where the one element - plankton - that lives deeper in the sea is elevated to the surface of the dish. Served with Carnaroli rice cooked in the lightest reduced fish stock, it recalls a purity, concealing the wonders of our sea, with flavoursome layers that bring the essence of every single ingredient to the surface." Other dishes include "ADRIATIC RED TUNA CALAMARATA", which features three types of tomatoes; "INSALATA D'AMARE", a seafood salad with crusco pepper; and the 'RAW SEAFOOD PLATTER' with oysters, langoustines, red prawns, scallops and what the market has to offer. A salute to La Dolce Vita is in the dessert selection: "AMARCORD LEMON'', an Amalfi sfusato lemon hollowed out and filled with its sorbet, amazake (fermented rice) infusion, then topped with green olives salt and praline pistachios.

The wine list offers a lovingly curated collection of local wines and fine champagnes: an extensive selection of vintages from Dom Pérignon, Krug and Ruinart, including Dom Pérignon 2012 by the glass. The list also champions local wines from Veneto and the surrounding regions.

Now open daily for lunch from 12:30 to 16:00 and dinner to be confirmed. Reservations: Telephone +39 041 2408517, or click here to book online.

ENDS

Notes to the Editor

For further media information on Chef Riccardo Canella, or Il Porticciolo at Cipriani please contact Ivan Crispo at LOTUS, office@lotusinternational.net Tel +44 20 7751 5812

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For further media information on Cipriani, A Belmond Hotel, Venice, please contact GRASSI & PARTNERS Marcello Lovagnini, marcello_lovagnini@grassipartners.com Tel +39 340586 5760. Instagram grassipartners

About Chef Riccardo Canella

Italian born Riccardo Canella began his career alongside masters such as Gualtiero Marchesi and Massimiliano Alajmo. Both of them imprinted in him the obsessive attention for the raw material: “listening” to the ingredients to discover the true essence of them. Riccardo spent the last 6 years of his career working at three-Michelin-starred restaurant Noma in Copenhagen, starting with an internship, and working his way up to be one of the sous chefs of René Redzepi. He spent the final 3 years in the test kitchen, being part of the creative “beating heart” of the restaurant. Appointed as Executive Chef for Cipriani, a Belmond Hotel in March 2022, Riccardo Canella shares his wisdom and creativity leading the restaurants of the property including the Il Porticciolo restaurant.

About Belmond

Belmond has been a pioneer of exceptional luxury travel for over 46 years, building a passion for authentic escapes into a portfolio of one-of-a-kind experiences in some of the world’s most inspiring destinations. Since the acquisition of the iconic Hotel Cipriani in Venice in 1976, Belmond has continued to perpetuate the legendary art of travel, taking discerning global travellers on breathtaking journeys. Its portfolio extends across 24 countries with 45 remarkable properties that include the illustrious Venice Simplon-Orient-Express train, remote beach retreats like Cap Juluca in Anguilla, Italian hideaways such as Splendido in Portofino, or unrivalled gateways to world natural wonders such as Hotel das Cataratas inside Brazil’s Iguassu National Park. From trains to river barges, safari lodges to hotels, each unique property offers an incomparable experience with its own story to tell. The essence of the Belmond brand is built upon its heritage, craftsmanship and genuine, authentic service. Belmond sees its role as custodians of timeless heritage, dedicated to preserving its assets through sensitive ongoing restoration plans. Belmond is part of the world’s leading luxury group LVMH Moët Hennessy Louis Vuitton. www.belmond.com
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