A quartet of exceptional chefs
Four exceptional chefs take their place at the heart of the new Maison Airelles Palladio: four unique signatures, four distinct and committed personalities, making their debut in Venice for the first time, together revealing the spirit of this adventure.
Matsuhisa by Nobu
Venice shares with Chef Nobu a passion for discovery and travel.
With the opening of his first Matsuhisa restaurant in the City of Canals, traditional Japanese cuisine is infused with Nobu’s bold creativity. At dinner, signature dishes and the renowned Omakase offer a rare experience, where contemporary creativity engages in dialogue with the most refined traditions, both on the plate and in the soul of the place.
Abc kitchens Palladio by Jean-Georges Vongerichten
After New York, Tokyo, and London, the internationally renowned chef chooses Italy for his first address, at the heart of the Palladio, the new Maison Airelles. In Venice, ABC Kitchens celebrates Mediterranean flavors with a free and luminous spirit. A lively and welcoming space, designed to gather at any time of the day, from breakfast to dinner, with family or friends.
Villa Frollo by Norbert Niederkofler
Hailing from the Dolomites, the triple Michelin-starred chef brings a committed cuisine to Venice, closely connected to local producers. With Cook the Lagoon, he pays tribute to La Serenissima and its lagoon. In the romantic atmosphere of Villa Frollo, Norbert Niederkofler elevates Venetian classics during an exceptional dinner, lit by the glow of candlelight.
Desserts par Cedric Grolet
A master of contemporary indulgence, the chef arrives in Italy for the first time. In Venice, Cédric Grolet explores a new realm of expression, blending Italian inspirations with original creations alongside his iconic Fruits and Flowers. Desserts and pastries at Airelles Palladio promise moments as delicate as they are unforgettable.