At the table at Villa Cipriani
At Villa Cipriani the table moves from place to place over the course of the day.
The Restaurant occupies the Contarini room, the Veranda and, on milder days, the terrace overlooking the garden. From May to September Bistrot Rosmarino brings lunch and the afternoon beside the pool. The American Bar, in turn, accompanies the day from 9.00 to 22.30.
The Cipriani signature, since 1962
When Rupert Guinness entrusted the Villa to Giuseppe Cipriani in 1962, part of his culinary tradition arrived along with the name. Beef carpaccio, risotto primavera, creamed salt cod and pilaf rice with curried scampi are still on the restaurant’s menu today.
A kitchen guided by the local market
The menu changes with the ingredients available. Spring brings in white asparagus from Bassano, wild hop shoots, nettle tips and peas from Borso del Grappa; autumn brings radicchio from Treviso, honey mushrooms and porcini from the Montello.
Pastries, breakfast cakes, biscuits, fresh pasta, bread, ice creams and sorbets are prepared every day in the kitchens of the Villa.
Three places, then, but a single culinary identity: the restaurant for a fuller table, the Bistrot for the open-air season, the American Bar for cocktails and the clearest continuity with Giuseppe Cipriani.
