A breathtaking opening from Italy’s most exciting chef. In 2022, Riccardo Canella returned to his homeland after seven years at Noma, taking on the Executive Chef role at Belmond’s Hotel Cipriani and promising to “add a bit of zing into the classical mix” and to “craft what I hope will be a new Italian cuisine”. Il Porticciolo, an open-air restaurant and oyster bar with priceless views of the Venetian lagoon, serves the best local produce styled with Canella’s expertise, from raw seafood platters and calamarata pasta with Adriatic red tuna, to risotto with seaweed oil, alongside a selection of vintage champagnes.
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