Floating Feast

  • Photo by Nevio Doz
    Venissa winery (in the foreground) is located on the site of a renovated 13th-century monastery. Photo by Nevio Doz
  • Photo by Tyson Sadlo
    Citrus red prawns with cucumber sorbet at Belmond Hotel Cipriani’s Oro Restaurant. Photo by Tyson Sadlo
  • Photo by Eric Laignel
    The Belmond Hotel Cipriani’s Oro Restaurant Photo by Eric Laignel
  • Photo by Mirco Toffolo
    The gleaming workstations at JW Marriott Venice’s Sapori Cooking Academy. Photo by Mirco Toffolo
  • The modern osteria at Venissa.
  • Acquastanca Osteria serves fare made from ingredients local to the lagoon.
  • Photo by Nevio Doz
  • Photo by Tyson Sadlo
  • Photo by Eric Laignel
  • Photo by Mirco Toffolo
<< Back to Robb Report, August 2015
  • Raphael Kadushin

A new generation of chefs and winemakers is transforming the Venice Lagoon. 

On any given day, the musicians in the dueling café orchestras on Venice’s Piazza San Marco saw away at violins and pound on grand pianos, attempting to lure passersby to the tables with their strident siren calls. The atmosphere is manic, the crowds dense. The plaza bristles with selfie sticks, and plates are piled with too much of the tourist fare Venetians call plastica. A quick water-taxi ride over the Venice Lagoon, however, provides instant relief. By dusk, a hush falls upon the canals of these backwater islands, and the air is perfumed with the seductive smell of pesto, fritto misto, and olive oil. 

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