To keep the magic going during my second week in Venice, I indulge in a short, but sweet stay at Hotel Danieli. The stately hall never fails to impress and the lounge bar is an institution in itself, but for my aperitivo, I enjoy the marvelous lagoon view from the balcony of my room.
For dinner, I go up to the top floor to the recently opened The Egg Nicola Batavia @ Hotel Danieli. In this intimate venue, the egg and its perfect simplicity, as the name suggests, inspire everything. One signature dish for instance is the quail egg en palet with spinach and licorice, illustrating the bistro’s ambition to provide a fine dining experience with seemingly simple yet inspiring combinations of topnotch terroir ingredients.
The distinguished chef’s concept originated two years ago in his native Turin, and in Venice it is conducted in collaboration with Hotel Danieli’s executive chef Dario Parascandolo, who helms the kitchen of Ristorante Terrazza Danieli and that is where I head to for lunch the next day. That’s where breakfast is served and where I hastily return to for more of that breathtaking view during lunch.
Parascandolo’s menu is enchanting and his octopus to die for. He willingly guides my lunch companion and me through a memorable feast punctuated by impeccable service. When it is time to get back to the real world, I’m in love. With la dolce vita.
Live a little
Places to go when you’re tired of the crowd: the island of San Giorgio for breathtaking views from atop the church’s bell tower and a visit to the Fondazione Giorgio Cini.
Giudecca for a quick lunch with a tramezzino at the bar or pasta with artichokes outside at La Palanca. Enjoy the view by night with dinner at Ai Cacciatori.
Set sail on a true legend with Il Moro di Venezia.
For info: see http://www.esl.bewww.esl.be, http://www.spavenice.acquadiparma.comwww.spavenice.acquadiparma.com and danielihotelvenice.com.
