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'.

SUNDAY BRUNCH

Whether it's an important event, special occasion or simply a quiet, relaxing day to spend with family or friends, we invite you to experience firsthand our Sunday Brunch in Milan.

The Casanova Restaurant offers a rich and tasty buffet with an extremely extensive assortment of fine Mediterranean and Italian cuisine to satisfy the most discerning palates.

A fantastic menu from all breakfast delicacies as cakes, pies, cornflakes and much more to hot and cold dishes, pasta and soups, meat and fish, desserts of all kinds and a wide selection of vegetarian and natural dishes is waiting for you.And naturally SuperfoodsRX and Jing Tea there are too.

Our Sunday Brunch is available at The Lounge Bar from 12.30pm to 4.00pm

Cost is € 40.00 per person, drinks excluded

To reserve a table for our Sunday Brunch please complete the online form here.

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.

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.

RESERVATIONS

Saturday 15th September

Book here for Restaurant Etichetta at The St. Regis Florence

Tuesday 18th September

Book here for Ritz Ballroom at The St. Regis Rome

Thursday 20th September

Book here for Restaurant Terrazza Danieli at Hotel Danieli

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.

Restaurant Fiorfiore is the dining proposal of Residenza Roccafiore and offers the best of Umbrian cuisine in an elegant modern atmosphere.

The dishes are made exclusively with ingredients cultivated either in the Roccfiore estate such as wine olive oil and vegetables, or classic Umbrian products from around the region such as salumi, cheese and truffles.

On the menu you will also find Cinta Senese cold meats which are cured from this ancient breed reared on the Roccafiore Farm.

Restaurant Fiorfiore also appears in the following prestigious food guides: Michelin Guide, Gambero Rosso, Ristoranti d’Italia by ‘Espresso’ magazine, Bibenda and Veronelli.

There a various dining rooms in the restaurant as was always the case  in old country residences.

These include two main halls named ‘sala rossa’ and ‘sala avorio’ along with the smaller green hall and hall with a fire place.

For the summer,  the panoramic terrace overlooking Todi is open and recommended.