Gourmet experience.

With an exceptional location in Venice, on the tip of the island of Giudecca, directly opposite the island of San Giorgio, and only a four minute boat ride away from St Mark's Square, Hotel Cipriani offers visitors to the world's most romantic city a wonderfully luxurious and peaceful retreat.

The Golden Guest book

The hotel was founded in 1958 by Giuseppe Cipriani, owner of the legendary Harry's Bar. Over the years the elegant rooms of Hotel Cipriani have been graced by a plethora of Heads of State, Royals and Hollywood stars, whose names now fill the pages of the hotel's much revered Golden Guest book.

Gourmet getaways in Venice

A vacation at Cipriani is one you are unlikely to forget, not only because of the elegance of the rooms and faultless attention to detail, but also because of the gourmet cuisine which is served in its three restaurants.
With two, flower festooned terraces facing the lagoon, the Fortuny restaurant, the most traditional of the hotel's eateries, provides the perfect venue for a romantic dinner for two.

The elegant, yet casual, Cip's Club boasts a spectacular terrace suspended above the water and is furnished to appear like the deck of a luxury yacht. From their tables, guests are treated to a breathtaking view of St Mark's Square

From Spring until Autumn, Hotel Cipriani's Piscina Restaurant, situated on the side of Venice's only Olympic sized swimming pool, serves bathers with a delicious range of snacks and light lunches.

Piccolotto's Venetian pantry

Chef Renato Piccolotto shares hotelier Giuseppe Cipriani's desire to introduce guests to the finest Venetian cuisine; creating menus brimming with traditional flavors, exalted by the freshness of the primary ingredients, such as the of aromatic herbs and vegetables grown in the hotel's kitchen garden.

A meal at one of Hotel Cipriani's panoramic restaurants is one spent savoring the very essence of Venice. An inebriating experience, much like Giuseppe Cipriani's famous cocktails

Depending on the time of year, guests perusing Piccolotto's menus might well come across "Moeche alla Buranella", a typical Venetian dish made with soft-shelled lagoon crabs, or "Risotto mantecato Verdure e Bruscandoli alla Veneta" the bruscandoli being the tips of wild hops typically used in Venice and the surrounding area in Springtime, or the "fritoin", a typical Venetian fish dish, or the Venetian style cuttlefish served with peas grown on the islands of the lagoon.

Hotel Cipriani
Giudecca, 10
Venice
Tel: + 39 041 520 7744
www.hotelcipriani.it