Itinerary
Open table
Open Table: an open table, a new perspective on the lagoon, with the cuisine of Riccardo Canella
For us, the lagoon is not merely a backdrop, but a living organism that calls for attentive listening while offering a unique experience of environmental and cultural immersion.
Our approach to gastronomy—deeply connected to the lagoon ecosystem and shared with the chefs we work with daily on board—is rooted in a philosophy of radical seasonality, recovery, and the enhancement of ingredients that are truly native to the territory.
The Open Table experience was born from the desire to open Edipo to more people. And here it is fulfilled through a shared, communal table, where food becomes conviviality, collective discovery of a place, and dialogue. The true protagonist will be the lagoon itself, together with the intuitive and surprising cuisine of Riccardo Canella.
Riccardo Canella - BIO
Born in Mestrino, in the province of Padua, in 1985, Riccardo Canella is a chef of rare intuition, capable of translating abstract ideas into tangible experiences, using food as a universal language.
He has travelled extensively and cooked in Denmark, Japan, Australia, and Mexico. He worked alongside Gualtiero Marchesi at Albereta, Massimiliano Alajmo, and René Redzepi at Noma.
In 2022, he led the kitchens of Hotel Cipriani and Oro, and in 2024 collaborated with Ciccio Sultano on a research programme exploring the roots of Sicilian cuisine.
Having returned to Venice, he continues to develop projects that combine a passion for culinary traditions with constant innovation. His philosophy is expressed through a pursuit of depth via taste, creating tension between ingredients in order to achieve lightness, balance, and fluidity.
