presents Vania Ghedini, the Head Chef of Hotel Cipriani’s Michelin-starred restaurant ORO in Venice. Appointed by ORO’s Culinary Creative Director Massimo Bottura, she offers a dining experience rooted in the unique ingredients of the lagoon, Veneto and beyond, in a space reimagined by celebrated architect Peter Marino.
At ORO, each dish is complex in its execution and simple in its presentation, through a cuisine that brings together texture and flavour. This season, Chef Ghedini also unveils ORO LUCE, a new à la carte menu drawing inspiration from the heritage of Venice and the conviviality of Italian living.
ORO also unveils a new chapter in its history, with interiors reinterpreted by celebrated New York architect Peter Marino. Blending the spirit of La Dolce Vita with the glamour of the 1950s and 1960s Art Biennales, he captures the spirit of Venice, its romance, beauty and connection to the sea. Set on the water’s edge on Giudecca Island, the restaurant offers views across the lagoon, evolving with the changing light throughout the day.
Through Vania Ghedini’s cuisine, the flavours of the Venetian lagoon are also infused with Moroccan influences, inspired by the years the Chef spent in Morocco before returning to Italy. A new dining experience at the heart of Hotel Cipriani, only a short boat ride from St. Mark’s Square.
Dining and Cooking