Oro Restaurant

Housed within the Hotel Cipriani, one of Venice’s legendary hotels which is pleasantly located in a tranquil corner of Giudecca island, the round-shaped dining room at the Oro Restaurant boasts views of the lagoon and the lido. Here, chef Vania Ghedini from Ferrara serves an array of Moroccan dishes which bear witness to her professional past. Her Laguna dish is particularly striking thanks to its skilfully mixed flavours and delicate textures. The tasting menu is equally impressive and offers a good introduction to the chef’s cuisine, including dishes from the lagoon alongside a few light vegetarian options. To finish, we recommend the cherry tart (an absolute must for anyone who enjoys fruit desserts) flavoured with a dash of balsamic vinegar.

• A round dining room with lagoon and Lido views inside one of Venice’s landmark hotels, Belmond Hotel Cipriani.
• Head chef Vania Ghedini has led the kitchen since 2024, shaping a menu that folds in Moroccan dishes alongside lagoon-focused plates.
• The tasting menu is designed as the clearest entry point, moving from lagoon seafood to lighter vegetable courses and fruit-led desserts.

Signature Ingredients

• Lagoon and Adriatic seafood, including crab and oyster
• Rice, used in risotto-style courses with sea notes
• Balsamic vinegar from Modena, used as a finishing accent in desserts
• Egg and custard-style sauces, such as zabaglione, used to frame shellfish

Menu

• Fine dining inside Belmond Hotel Cipriani on Giudecca, with an a la carte menu and a seven-course tasting menu.
• The cooking mixes Veneto ingredients with Emilia-Romagna roots and a light Moroccan thread, the pacing is modern, the flavours are clean and precise.

Notes

• Expect seafood-forward dishes, plus a few lighter vegetarian plates within the tasting format.