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JW Marriott® Venice
Isola delle Rose,
Laguna di San Marco
P.O. Box 731
30133 Venezia, Italy
T: +39 041 8521300
E-mail info.venice@jwmarriotthotels.com

The Largest Spa in Venice - photo 1
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Friday 5 May 2015 –JW Marriott Hotels & Resorts, the distinctive sophisticated brand of Marriott International (NASDAQ:MAR) announced today a host of exciting developments for its new JW Marriott Venice Resort & Spa property.  The additions to the private island resort’s already coveted culinary, culture and well-being programs afford guests an even more enriching and restorative experience set away from the bustle of central Venice. 

Two-star Michelin chef, Giancarlo Perbellini will manage the Dopolavoro Dining Room, an Italian fine dining restaurant with its own private dock.   The team of nine cooks personally handpicked and trained by Perbellini and coordinated by Federico Bellucco, will source only the freshest local produce and a wide selection of fresh vegetables, herbs and fruit from the island’s expansive gardens.

Perbellini is known for his renowned Casa Perbellini restaurant in Verona and as an artisan cook who lives by the motto of ‘taste has no finish lines’, he is celebrated for his sense of aesthetics and his gift for refined combinations. 

Perbellini’s signature dishes at the Dopolavoro Dining Room will include:

  • Millefoglie di polenta e baccalà in insalata        

A tribute to two of Venice’s most celebrated ingredients - polenta and salted codfish - presenting a modern twist to a classic dish.             

  • Pasta e fagioli dell’ Adriatico               

A traditional dish of pasta and  beans with colours and flavours of the Adriatic Sea, including julienned calamari.

  • Guanciale di vitello brasato su puré di patate e porri fritti        

One of Perbellini’s classic dishes presents a refined combination of braised veal cheek with pureed potatoes and fried leeks

  • Millefoglie di Casa Perbellini

Perbellini’s extraordinary version of Mille-Feuille has been labelled ‘legendary’ and ‘the dish that made himfamous’. His take on ‘a thousand layers’ replaces traditional whipped cream with light and fresh Italian soft cheese.

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