The setting is unique, both because it is located inside The Gritti Palace, a Luxury Collection Hotel, Venice, one of the most prestigious hotels in the world, and for the charm of The Gritti Epicurean School, the first cooking school to open inside a hotel in Venice in 1975 and the scene of legendary gastronomic rendezvous, such as the birth of the recipe for “Remedy Risotto” created for Ernest Hemingway, still hanging on its walls today.

Here, Executive Chef Alberto Fol has created the experience “Have a seat at my table, from the Dolomites to the Venice Lagoon”, which offers the exclusive opportunity to sit at the table right in front of “his” kitchen and let him tell you, between one course and another, how each of his creations is born. Starting from the scents of his childhood, through his first times at the stove, up to the intuition that leads him to the birth of a new dish, with daring combinations and new flavors.

Here I have enclosed all my experience, from the scents of wild mountain herbs to the flavours of lagoon fish to return to being simply Alberto, with his genuine pleasure in cooking.

(Alberto Fol, Executive Chef)

A gastronomic journey that interprets the Veneto of Chef Fol: the Dolomites that gave him birth to Venice, his land of choice since he began his long professional career in some of the most prestigious kitchens in the world, including the Hotel des Bains of the Lido di Venezia and the Hotel Danieli in Venice.

Mountains and lagoons are the focuses on which the unmistakable style of the chef is concentrated, that is to artfully combine the delicacies of both territories, such as game and wild herbs of the highlands with moeche and seaweed, giving life to dishes with surprising flavors.

A unique experience that opens with a welcome toast, and continues with a succession of courses that are never the same, each time structured based on the raw material of the day, often the result, like the mise en place made of stream pebbles and wild salt marsh flowers, of the collection by the chef himself during his “inspirational” walks in the middle of nature.

To open the dinner, a selection of amuse bouche that combine the different terroirs of the Veneto, from the Seaweed Tacos, Alpago lamb and fermented Jerusalem artichoke to the Gratinated Marrow with herbs, baby scallops and caviar and Dashi with mountain hay.

To continue with the various courses including, just to give a few examples, the Polenta Concia with seafood ragù and cuttlefish liver sauce, the Deer Tartare, sardine garum and winter roots, the Ravioli stuffed with guinea fowl, finanziera and Po River Delta oyster sauce, or the Dolomites Wagyu with red fruit salmi, whipped potato and prawns, to finish with the Mountain Farm Yogurt and apple and Pinsa in sauce, mulled wine and smoked pine ice cream.

Between one course and another, a real theatrical “opera” is staged in the historic kitchen, between cuts, smoking, garnishes and acrobatics between the stoves, with the possibility for guests to watch the Chef’s creations live and interact with the brigade and the sommeliers.

To underline the genuine conviviality of the moment, guests are given complete freedom to choose the wine pairing that best suits their taste.

The chef’s table at “Have a seat at my table, from the Dolomites to the Venice Lagoon”, is perfect for a romantic gift for a couple, groups of friends (up to 8 people), and even guests who meet that evening at the table, to spend a truly unforgettable evening.

The Secret

The Gritti Palace, a Luxury Collection Hotel, Venice has been celebrated by countless writers and directors, such as Woody Allen who filmed Everyone Says I Love You here and Ernest Hemingway who moved here for long periods to write the novel Across the River and Into the Trees, dedicated to Venice and its Lagoon.

Useful Info

The Gritti Epicurean School
Campo Santa Maria del Giglio 2467
30124 Venezia
Tel. +39 041 794611

“Have a seat at my table, from the Dolomites to the Venice Lagoon” can be booked for 2 to 8 people at a cost of 395 euro (drinks not included)