Bistrot de Venise is a central Venice restaurant, wine bar and enoteca serving traditional Venetian dishes based on the traditional 14th and 15th century local cuisine in the heart of the city near Saint Marks Square.
In fact, the menu has been compiled with the help of historical culinary consultant Marcello Brusegan, author of "The Venetian Cuisine" 1997 and all dishes are superbly prepared by Chef Ivano Frezza and his team.
Sample dishes include 'branzin in sapor fior de ginestra', 'cavreto rosto in cisame', 'storion in sapor de ua', 'rafioli de herbe', 'cento risi co' la quajeta' and 'menestra de fenochi' together with some traditional sweets like 'fritelle da imperador' and 'cioccolato de ..culo alla cannella coi biscotini alle spezie'.
MAY 7 SPECIAL SOMMELIER DINNER
On 7 May 2013, Restaurant Casanova is hosting a dinner in collaboration with AIS (Italian Sommelier Association) at €70 per person, wine pairing included.
The 4-course dinner will include products by Lovison (Salumi from Friuli), Perla del Garda (wines from Garda Lake) and Nodari (nougat and other delicious treats).
For more information:
Selected menus from the Restaurant Doney of The Westin Excelsior Rome hotel in Via Veneto. Every Sunday in Rome at Resturant Doney is Sunday Brunch! Chef James Foglieni is pleased to present Doney’s Sunday Brunch.
Menus of the Etichetta Restaurant of the St. Regis Florence Hotel and the Restaurant SE•STO of The Westin Excelsior Florence. Below are last year's menus.
WINERY WITH KITCHEN DINNER - MAY 22
Etichetta Restaurant is hosting another Winery with Kitchen Dinner.
This time is in collaboration with Cantine Ferrari, featuring 1 Michelin Star guest chef Alfio Ghezzi from Locanda Margon Trento.
The 5-course dinner with paired wines by Ferrari is Euro 85 per person.
A Scent Dinner is the combination of two stimulating experiences, where fine dining and a master class in scent meet.
Two experiences take place at the same time: the first, an olfactory and invisible dinner, the second a culinary one where scents are translated into a tasting menu.
It's a collaboration between perfume critic and connoisseur Chandler Burr and three culinary masters, the enthusiastic and creative executive chefs from Restaurant Etichetta, Restaurant Vivendo, Restaurant Terrazza Danieli.
One scent menu interpreted by three chefs, each creating a personalized and tailored culinary experience according to his philosophy and ideas.
During each dinner, guests are invited to consume an olfactory course made of scent raw materials and les parfum gourmands used in renowned perfumes, followed by a culinary creation inspired by those perfumes and made entirely of food raw materials. The evening travels between two senses.
Saturday 15th September
Tuesday 18th September
Thursday 20th September
Scent Dinners are available by reservation only and cost Euro 120 per person (wine pairing, service and taxes included)
Please note that the dinners require full advanced prepayment at the time of booking: a credit card number will be asked by the restaurant management.
ABOUT CHANDLER BURR
Chandler Burr, the New York Times perfume critic from 2006-2010, is the Director and Curator of the Center of Olfactory Art at the Museum of Arts and Design in New York City.
Burr, who began his career as a journalist, is also the author of two books about the perfume industry, including "The Emperor of Scent: A True Story of Perfume, Obsession, and the Last Mystery of the Senses" (2003) is about a genius of biophysics and perfume.
Burr hosts interactive Scent Dinners around the world in collaboration with the world’s best chefs, such as: Simon Lau Cederholm of Aquavit in Brasília, Vito Mollica in Florence, Samuel Benne of Lapérouse, Paris, to Fabrice Guisset at Las Ventanas in Cabo, Mexico, and Nicholas Schearer in Bangkok.
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