Oro del Cipriani

With every passing year, Davide Bisetto proves to be one of the best creators in Venetian fine dining. At Hotel Belmond Cipriani, with an eye between the lagoon and San Marco, the value of his Gold grows and grows. His cuisine is attracted by a balanced compensation between research and tradition that could satisfy the needs of a cosmopolitan clientele. Bisetto mostly draws from the garden adjoining the hotel, and of course from that lagoon and that bountiful sea, that allow him to bring the best of local seafood to the table. Here is the Painted asparagus and the Green gnocchi, up until the Grilled blue lobster.

Adriano De Grandis

critico cinematografico, è stato anche giornalista sportivo per oltre 20 anni, con voglie cantautorali, passione gastronomica e viaggiatore curioso del mondo