Oro Restaurant

Oro Restaurant Restaurant Review:

Belmond Hotel Cipriani on the island of Giudecca, just a few minutes by boat from San Marco, is a landmark property. Its Oro Restaurant, designed by Adam Tihany, is decorated with original art and glass ornaments from nearby Murano. Chef Davide Bisetto created a new concept for Oro when he joined the establishment in 2014. His signature dishes, which he conceived for this venue, utilize fresh fish from the lagoon, herbs and vegetables from the restaurant’s own garden, and meats from nearby organic farms. Although the red prawns and spider crab, pink grapefruit, cucumber sherbet and Bloody Mary water may tempt, we suggest starting with the cauliflower “gnocchetti,” Jerusalem artichoke consommé and white truffle. As a main course, the lacquered black cod with black chickpeas and wild peas with truffle sounds intriguing, but the lamb with wild flowers and herbs with a black garlic sauce is excellent if you don’t opt for seafood. Seasonal sweets dominate the dessert menu; however, don’t resist the chestnut soufflé in vin santo with sabayon ice cream and “cantucci.” The choice of wines seems unlimited, with selections sourced from all regions in Italy as well as most wine regions worldwide. Courteous staff will assist with wine pairing.