A unique immersion in the heart of the Venetian Lagoon, where history is not just a story, but a living presence that enriches the entire experience.
Just like the ingredients we carefully select—guided by a deep understanding of the lagoon’s heritage of flavors and traditions—so too the extraordinary baker Giulia Busato, whose work and bread eloquently connect the past with the present.
On board, you’ll discover the essence of this remarkable environment through a culinary encounter with Chef Giovanni Ballarin, who will guide you in a tasting of our Cajgo wine, produced from our vineyard on the island of Mazzorbo. To accompany this unique wine, the Chef will prepare a selection of traditional Venetian cicchetti.
Throughout the experience, the history of the lagoon and its centuries-old traditions will be your constant companion—subtly woven into the storytelling of the landscape and the flavors on your plate—offering you a taste of Venice that is both authentic and enriching.
This experience is available during the following time slots:
• 2:30 PM – 5:30 PM
• 5:30 PM – 8:30 PM
To make your arrival even more seamless, we offer a pick-up service:
Directly from Hotel Cipriani, using the boat designated for transfers to San Marco.
Alternatively, if you are coming from the Jesolo side by car, we can arrange pick-up at Marina di Cavallino Treporti.
Please let us know your preference at the time of booking.
In line with our commitment to using the freshest seasonal and daily ingredients, the exact selection of cicchetti may vary. However, you can expect a culinary journey similar to the following:
Seared scallops with green asparagus, halophytes, and bottarga
A delicate introduction to the richness of the lagoon.Amberjack carpaccio with wild hops, raspberries, and soy emulsion
An intriguing fusion of land and sea flavors.Crispy sandwich with whipped cod and an olive–spring herb tapenade
A Venetian classic with a fresh, herbaceous twist.Dolomitic hemp bread with lagoon honey, served with sheep’s ricotta and a warm–raw salad of seasonal herbs
A tribute to local ingredients and traditions.Risi e bisi with cuttlefish and wasabi
A creative take on a classic Venetian dish.Mascarpone mousse with citrus and basil
A light and fragrant finale.
and receive the brochure
