Menu à la carte
Let our Culinary Ambassadors take you on a culinary journey throughout delicious Mediterranean flavors and oriental influences.
Water And Earth Appetizers
Hunter-style seared scallops, creamed potato, wild garlic fondant, crunchy “Puccia” bread
- 42
Sea bass tartare ponzu veil, orange, fennel, capers, pistachio milk
- 38
Seared foie gras escalope, pears, “Saba” cooked must reduction, dried fig bread, mixed salad
- 44
Slightly smoked Veneto minced beef, green sauce, pine nuts, buffalo mozzarella cream, fried brittle
- 40
Cavallino zucchini au gratin with tofu, almond and hazelnuts, mountain carrot, watercress, lovage
- 32
Pasta, Rice, Soup
Clam risotto, Karbor selection, cockles ragout, spirulina seaweed
- 38
Semolina gnocchi, seafood stew, seared onion, Salicornia
- 38
Senatore Cappelli spaghetti with mountain butter, Italian caviar, citrus hint
- 46
Buffalo ricotta stuffed ravioli, baked tomato puree, olives, basil
- 36
Home-made pressed maccheroni, Alpago lamb, Sant’Erasmo island artichokes, Mount Grappa Morlacco cheese
- 38
Lamon bean soup, puffed barley, sautéed roots
- 32
Water and Earth Main Courses
Seared octopus, hits concentrated broth, Mediterranean garnish, mountain potato with pork cheek
- 66
Roasted croaker, cucumber, coriander and ginger lukewarm extract, sweet pepper
- 64
Suckling pig loin, morels, Pellestrina mussels, spring onion
- 64
Rosy pink duck breast, Trentino apple mastarda, candied orange, sautéed endive
- 66
Chateaubriand, Béarnaise sauce, grilled vegetables, ratte potatoes
- 130
- For 2 Guests –
Venetian-style veal liver, polenta in two consistencies
- 58
Azuki and Gialet bean fondant, Cavallino vegetables, vegan jus
- 32
Desserts
Tiramisù Danieli coffee sauce
- 24
Chocolate variation
- 24
Upside-down pollen shortcrust, rhubarb sorbet, strawberries, sour cream
- 24
Slightly smoked pineapple in piña colada
- 24
Griottines stuffed lemon snowball, summer vin brulé
- 24
Mango, fruit and vegetable minestrone, elderberry syrup
- 24
Lemon sorbet, apple and celery, first pressed oil, timur berries
- 24
Cover Charge Not Included
Lunch Cover Per Person
- 12
Dinner Cover Per Person
- 16
Bicentennial tasting menu
In celebration of our Bicentenary, we’re delighted to invite you to discover the unique epicurean legacy of Hotel Danieli, a Luxury Collection Hotel, Venice, accompanying us on a 7-course tasting journey through culinary trends that have enjoyed great vogue over the last 200 years.
Tasting Menu
Herring rolls à la Kaiser Wilhelm III
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1822, Homage to Hotel Royal Danieli’s first guest
Oysters with salsa “Veneziana”
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1868, From the universal treatise on gastronomy “Il Re dei cuochi” curated by Giovanni Nelli
Risotto Dandolo
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1909, From “Cucina classica e moderna” curated by Attilio Peruzzotti
Moray eel à la Bucintoro
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1910, From “L’arte culinaria in Italia” curated by Alberto Cougnet and Società dei cuochi
Citrus fruit sorbet with whipped cream and gold leaf
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1930, From “La scienza in cucina e l’arte di mangiar bene” curated by Pellegrino Artusi interpreted by Giovanni Manfredi
Turkey à la Rossini
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1952, From the magazine “La cucina italiana” published by Gosetti sisters
Flamed crêpes soufflées
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1960, From “La grande cucina” curated by Luigi Carnacina
7-course Tasting Menu | € 150 pp, beverages not included
Minimum two guests, reservation required 72h in advance.
7-Course Tasting Menu with Wine Pairings | € 210 pp
Minimum two guests, reservation required 72h in advance.
Water and Earth Tasting Menu
A refined selection of culinary creations to take you on an epicurean journey.
Water And Earth Tasting Menu
Hunter-style seared scallops, creamed potato, wild garlic fondant, crunchy “Puccia” bread
-
Semolina gnocchi, seafood stew, seared onion, glasswort
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Roasted croaker, cucumber, coriander and ginger lukewarm extract, sweet pepper
-
Suckling pig loin, morels, Pellestrina mussels, spring onion
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Mango sorbet, fruit and vegetable minestrone, elderberry syrup
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Pre Dessert
Upside-down pollen shortcrust, rhubarb sorbet, strawberries, sour cream
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6-Course Tasting Menu | 150€ Per Person
Lunch Cover Per Person
- 12
Dinner Cover Per Person
- 16
6-Course Tasting Menu With Wine Pairings | 210€ Per Person
Lunch Cover Per Person
- 12
Dinner Cover Per Person
- 16
Venice By Brunch
Every Sunday from 12:30pm to 3:00pm,
Regional cold cuts
Baked ham in wood-fired oven
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San Daniele raw ham
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Mortadella with pistachio
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Veneto soppressa and salami
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Garnish of S. Erasmo artichokes and homemade vegetable “Giardiniera”
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Summer cheese selection
Buffalo mozzarella
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Barlotti burrata
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Goat cheese
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Greek Feta
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Robiola
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Treviso Casatella
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Danieli bakery
Naturally leavened sourdough bread
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Focaccia
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Pane Carasau
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Wholemeal bread
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Appetizers
Seafood salad with crunchy vegetables
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Baccalà mantecato with polenta
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Sarde in saor
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Oyster au gratin
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Ginger-flavored tuna tartar
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Piedmont Fassona beef tartare
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Egg cooked at low temperature with Morlacco cheese cream and summer truffle
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Hummus with curry-flavored vegetable falafel
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Veal cooked at low temperature with tuna sauce
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Rialto Market Salad Bar
Rucola, mixed salad, radicchio, iceberg, carrots, lettuce, cumin-flavored purple cabbage, avocado, olives, selection of tomato varieties
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Dressings: yogurt and chives, Caesar, lemon, balsamic vinaigrette
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Greek salad, panzanella, acidulated potatoes with chives
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Freshly cooked homemade pasta
Sponosini pasta, potato gnocchi, maccheroni
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Sauces: tomato and basil, Bolognese, Genoese pesto, seafood
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Eggplant ravioli with prawns, zucchini and mullet bottarga
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Tagliolini with summer truffle
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Mains
Seabass in a salt crust
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Seared octopus with fresh tomato, capers, olives and basil
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Veal fillet with green pepper sauce
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Lukewarm roastbeef with mustard sauce
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Sides
Baked potatoes with sour cream and chives
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Grilled vegetables
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Summer vegetable caponata
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Tomatoes au gratin
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Cooking with the sun for zero environmental impact...on sunny days only
Fish soup cooked with Solar Cuisine, S. Erasmo vegetables and bread croutons
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Peppered mussels
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Stewed musky octopus
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Desserts
Caprese cake
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Fruit tarts
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Millefouille with vanilla cream
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Mountain panna cotta
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Our patisserie mignon
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Sliced fresh fruit
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Tiramisù Danieli
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Ferrari Trento 1902 bubbles
Ferrari Perlé Rosé Riserva, Trentodoc
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Ferrari Perlé, Trentodoc
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Price
€ 145 per person, Ferrari sparkling wine, vat tax and service included
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