The truest and most authentic expression of Venice, its “calli” (narrow alleyways), canals, history, and traditions.

The VERO restaurant is a place where you can find Venice in every detail, but above all, in every dish through the authentic flavors of a region to be discovered and savored from every corner.
Flavors that have been passed down through the centuries and revisited with a modern touch to achieve a perfect balance. A cuisine featuring new and distinctive dishes created by skillful hands while respecting the raw materials used.

VERO Venetian Roots

VERO marries the classical architecture of Veneto with the unmistakable contemporary flair of Patricia Urquiola. The result is a setting that tells the story of Venice’s glorious past and strong connection to its roots, through a design concept that celebrates elegant simplicity. From the choice of the wallpaper to the glasses in precious Murano glass, right up to the Friuliane shoes worn by the dining room staff, every detail evokes a city suspended between a past and present intimately bound together by the need to share its intrinsic beauty.

VERO, in the heart of Venice with Venice in its heart.



Discover the dishes created in our kitchen under the guidance of our Executive Chef.


The food preparation and cooking techniques are specifically aimed at reducing handling and simplifying the processes, so as not to lose the true essence of the ingredients.

The sweet and sour marinade used in the classic Saor (marinated sardines), the pepper, nutmeg, cumin, anise, and cinnamon are only a few of the flavors and spices featured in traditional Venetian dishes, and which can be used in many creative ways, depending on the Chef’s own interpretation.

Everything is homemade, with passion and authenticity by our Kitchen team, under the expert guidance of our Executive Chef. From bread made with natural yeast, the use of only stone-ground organic flour produced in Veneto, to fresh pasta and pastries. The restaurant also features high-quality local products such as meats from Montello and Alpago, Veneto cheeses, produce from Sant’Erasmo, and of course, fresh fish from the Lagoon.