Key Blogs

Venice in April – Gastronomia Venetiana

Famed Bar at Luba Baglioni

Venice has been the playground for the rich and famous for centuries, a fact reflected in it’s culinary and cocktail culture that is still alive today. From the famed Peach Bellini at Harry’s Bar to the godfather of Spritz drinks, the Select SPRITZ, this city carries more than it’s fair share of influence. Our master mixologist at the Luna Baglioni Bar shared with us his special regular George Clooney’s favorite drink. “Muddled ginger with lime, high end vodka and cranberry.” Worth a try dont you think?

Outdoor Bar at Gritti Palace on the Grand Canal

With three nights in town, we experienced three different bar setups. The first night’s reception at the St. Regis was indoors with choice of Prosecco, Aperol Spritz, or Campari. The second night (pictured above) came with red or white wine, select spritz, and Italian cranberry gin. Our final reception at the JW Marriott last night had those choices as well as a fresh raspberry Bellini. What united all three settings was the Venetian principle of aligning the evening’s energy before a meal.

Amuse bouche bites

In my view, no formal meal is perfect without some tasty appetizers. Last nights options were among the best I have ever tasted. From beet pickled quail eggs still soft in the center served with sliced green asparagus to Parmesan cups with eggplant and tomato pate and ricotta filled pasta shells, every bite was fresh and flavorful.

Octopus in lemon foam
Fish ravioli in two tone pasta dough and braised hops

The master chef at the JW Marriott created a memorable menu that matched the stunning setting for our farewell dinner. All prepared fresh in-house from local lagoon ingredients, our meal was worth a Michelin star.

Group shot at the farewell dinner

For lunch on Friday, after our boat tour through the canals, we were hosted by 2* Michelin chef Claudio Stadler whom prepared a three course tasting menu for us. Needles to say, it was a journey out of this world.

Sadler’s Lunch creation
Tuna appetizer

What makes a Michelin star experience? It’s in the details of chilled tuna over room temperature romaine lettuce and freshly fried artichoke. The taste and combination of flavors was refined and exquisite in every bite. The dish was paired with a Venetian region white wine that was crisp with the right hint of acidity and fruit.

Seafood carbonara – is it alive?

Starting off so strong meant the bar for the main dish would be high and it did not disappoint. Taste aside, the visual presentation added an element of drama that I will remember forever. Check out the short video and you will understand. All in all, it was a culinary tour de force.

Farewell to Venice as we leave

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