Oro Restaurant

The story

Oro Restaurant Venice: Michelin-Starred Dining by Vania Ghedini

A Homage to the Venetian Lagoon

At Oro Restaurant, set on the quiet edge of Giudecca Island, the view across the lagoon is the first course. The dining room at Hotel Cipriani faces the water, and the changing light over St. Mark’s Basin sets the scene for a meal that is both precise and deeply connected to its surroundings. Under the dimmed lights, delicate porcelain frames bold, Michelin-starred dishes that speak of the sea, the land, and the chef’s own path.

Chef Vania Ghedini and Massimo Bottura

The kitchen is led by Vania Ghedini, appointed by Culinary Creative Director Massimo Bottura. Her cooking is Italian contemporary, but with a distinct thread of Moroccan influence – a reflection of the years she spent in Morocco before returning to Italy. That fusion appears subtly, woven into the textures and spices of the lagoon’s bounty.

What to Expect

Dishes are complex in execution, simple in presentation. The seafood tortelli is a signature, as is the Sturgeon enriched with a Ferrarese caviar sauce. Every plate is designed to take you on a journey through flavour, from the Venetian coast to the spice markets of North Africa. The wine list draws from Hotel Cipriani’s deep cellar, and the in-house sommelier offers pairings that complement each course.

The Setting

Oro captures the romance and beauty of Venice without trying. The terrace borders the water, and the gentle lagoon scene is uninterrupted. It is a short boat ride from St. Mark’s Square, yet feels worlds away. Whether for a seven-course degustation or an intimate dinner, the experience is one of quiet elegance, anchored in the flavours of Italy and the memory of Morocco.