Inside the J44, the five-star design hotel famous for its panoramic rooftop offering a breathtaking view of the seaside, the Jolà restaurant offers a fine fusion cuisine that combines the best flavors from all over the world.
In perfect harmony with the original and refined soul of J44, Jolà, the only fine dining of Lido di Jesolo, is a journey of taste characterized by lush vertical gardens and a color palette that recalls the most beautiful sea beds.
“Emotional cuisine” is the vision that introduces us to the surprising art of Dutch chef Sander Wildenberg, an alchemist of taste famous for being able to mix local excellence and exotic flavors with great elegance.
I love the raw material that comes from the sea, from fish to algae. From my travels around the world I have learned to create connections between different elements in order to create emotional dishes.
(Sander Wildenberg, chef)
Projected by the architect Massimo Magaldi, who designed also the splendid hotel lobby, the decor is made up of precious details, such as Rubelli fabrics and colored Murano glass. Everything at Jolà is unique, designed ad hoc to create a refined atmosphere inspired by Made in Italy and sustainability. Like the original tables in Fenix, an innovative material composed of cellulose and resins, which allows surfaces to be regenerated through heat, or the spectacular suspended chandelier that spreads out through the ceiling like a fabulous marine animal.
The cuisine is a hymn to the best raw materials, treated with gentle cooking that preserves textures and flavors. Chef Wildenberger’s many trips to Asia have shaped his taste, naturally leading him to create contaminations between both the Mediterranean and Oriental cuisine.
The menu, which changes according to the seasons, offers creative recipes such as the “Riserva San Massimo” risotto with scampi, saffron and tarragon oil, or the Goutie, Chinese ravioli with shrimp, trout roe and Macao sauce. Both the short and long pasta, such as the spaghetti proposed in a veg version with peas, dried tomatoes, Cerignola olives and almonds, are by Felicetti pasta factory which uses only the best whole durum wheat.
Among the second courses, we find monkfish with grilled lemon and white asparagus, veal with chickpeas, teriyaki, black sesame and spring onion, or the typical Venetian moeche with avocado gelée sauce, spicy tomato and miso sauce. Also called “Venetian nuggets”, moeche are small crabs collected during moulting (in fact, “moeche” in Venetian means “soft”), a lagoon specialty available only at certain times of the year.
The dessert list is a hymn to the most delicious seasonal fruits, such as strawberries, raspberries and grapefruits, with unexpected flavor twists given by fennel, Tonka beans, tobacco or Sichuan pepper. Try the “A mano libera” (by freehand) tasting menu; the chef will thrill you with truly unique textures and flavors through a 6-courses itinerary.
Attention to sustainability is also central in the kitchen, as every raw material is worked in order to maximize its use and obtain zero waste. Thus, a cauliflower’s juice gives life to an excellent broth for a risotto, while a roast sauce could be transformed into a tasty sauce for a pasta dish.
The service is impeccable as guests are welcomed by the maître Bruno, who will make you feel immediately at home, whilst the passionate sommelier Francesco will suggest an excellent wine pairing.
Open only for dinner, in summer it is possible to eat al fresco in the dehor in front of the entrance, but not before having a drink at the beautiful panoramic rooftop of J44, located on the sixth floor of the hotel, offering a stunning view of the Jesolo skyline and live DJ-sets.
All plants composing the beautiful vertical gardens of the restaurant have a wifi software that promptly indicates their hydric need in order to always keep them at their aesthetic best.