Glam Enrico Bartolini
Venice, Italy
⭐2 Stars
The Experience
From Michelin Guide
The discreet, partially hidden entrance to Palazzo Venart opens into what is a rarity in Venice – a small but charming garden with beautiful furniture in what is a genuine orangery. A second garden overlooks the Grand Canal and offers tables where, in summer, guests can enjoy a coffee or liqueur after their meal. Nestled between these two gardens, a magnificent hotel is home to the restaurant itself, where Michelin-starred chef Enrico Bartolini and the highly talented resident chef Donato Ascani offer guests a fine-dining experience. There are two tasting menus: “Arte, orti e laguna” which features dishes that pay tribute to Venice and its culinary traditions, and “I Classici del Glam”, showcasing iconic dishes from the chef’s long career. Every course is prepared with the chef’s natural instinct for care and passion and is full of intense and harmonious flavours. The option of arriving here by boat makes this restaurant even more exclusive.
Unique Things
From Visitor Experiences
Location in a 16th-century Venetian Palazzo with a unique garden overlooking the Grand Canal: Glam is situated in Palazzo Venart, one of only two palazzos in Venice with a garden directly on the Grand Canal, allowing guests to arrive by water taxi and enjoy an exclusive, off-the-beaten-path dining experience in a historic setting.
Set inside the orangery of the 15th-century Palazzo Venart, shaded by century-old magnolia trees: The restaurant occupies the elegant glass room that once housed the orangery, creating a unique ambiance with views of an internal courtyard under magnolia trees, blending history and nature in its atmosphere.
Only two-Michelin-starred restaurant in Venice that has never changed its head chef since opening in 2016: Glam maintains a consistent culinary vision through the partnership of Enrico Bartolini and resident chef Donato Ascani, focusing on contemporary interpretations of Venetian lagoon flavors and seasonal raw materials.
Ingredient Stars
From Visitor Experiences
- Big-scale sand smelt (Latterini): Small fish from the Venetian Lagoon, often served as a starter, eaten with the hands, and paired with delicate sauces to highlight their freshness and local provenance.
- Cuttlefish liver: Used in signature pasta dishes such as Mezzemaniche with livers and foie gras, adding a rich, briny depth that is emblematic of Venetian seafood traditions.
- Vegetables and sprouts from Sant’Erasmo and Cavallino: These lagoon island gardens supply uniquely flavored, seasonal vegetables and sprouts, which are featured prominently in both appetizers and main courses, reflecting the restaurant’s commitment to local sourcing and terroir.
- Foie gras: Occasionally paired with cuttlefish liver in pasta dishes, providing a luxurious, velvety contrast to the briny seafood.
- Myrtle: Used as a flavoring for smoked cuttlefish, a classic second course, adding a subtle aromatic complexity to the dish.
Menu & Pricing
Current Offerings & Prices
Tasting Menus
- Arte, orti e laguna: €250
- I Classici del Glam: €220
Signature Dishes
- Not specified in the provided content