Orient Express Venezia has unveiled a major new chapter in its gastronomic identity with the appointment of world‑renowned chef Heinz Beck as the creative force behind the hotel’s entire culinary program.
A towering figure in European haute cuisine and holder of three Michelin stars, Beck — together with the Beck & Maltese Consulting Team — will shape every dining experience across the historic Venetian palazzo. From the signature fine‑dining restaurant to the hotel’s lounges and more casual venues, his imprint will define a unified culinary vision rooted in the flavors and traditions of the Venetian lagoon.
Beck’s approach, celebrated internationally for its precision, purity of flavor, and pursuit of balance, will be brought to life daily by Chef in Residence Pasquale Rivetti.
A Culinary Vision Set Within a Reimagined Venetian Palazzo
The hotel’s gastronomic transformation unfolds within interiors redesigned by architect and interior designer Aline Asmar d’Amman, who has overseen the property’s complete restoration since 2018. Her work revives the grandeur of one of Venice’s storied palaces while introducing a contemporary sensibility that honors the city’s artistic heritage. The result is a setting where Beck’s cuisine and the Palazzo’s architecture speak the same refined, poetic language.
Heinz Beck Venezia: An Intimate Fine‑Dining Experience
The hotel’s flagship restaurant, Heinz Beck Venezia, offers an exclusive 20‑seat dining room dedicated to the chef’s signature philosophy — a cuisine built on harmony, lightness, and meticulous technique. Ingredients sourced from the lagoon and the broader Mediterranean shape a menu that reinterprets Italian culinary tradition through a modern lens.
Dishes such as amberjack with ash buttermilk, fresh peas, and salted lemon, or red prawn paired with carrots and lagoon seaweed, showcase Beck’s ability to elevate local products with contemporary finesse.
Set in the Palazzo’s former Orangerie, the dining room features sculptural glass lighting inspired by underwater forms — a design detail born from conversations between d’Amman and Beck about the lagoon’s edible flowers. The restaurant opens exclusively for dinner.
La Casati: A Relaxed Tribute to Venetian Tradition
For a more informal yet equally thoughtful dining experience, La Casati offers a menu rooted in the everyday flavors of Venice. Open for lunch and dinner, the restaurant highlights seasonal ingredients and classic recipes interpreted with Beck’s signature clarity.
The space, designed with textured surfaces and artisanal materials, draws inspiration from the eccentric Italian aristocrat Luisa Casati — a muse to d’Amman. During the warmer months, guests can dine in a secluded 300‑square‑meter garden, a rare green oasis in the heart of the city.
Wagon Bar: A Contemporary Nod to the Golden Age of Travel
The Wagon Bar channels the romance of historic Orient Express railcar lounges, blending Art Deco influences with the brand’s iconic design codes. Open late into the evening, it serves light savory dishes by day and transitions to classic and signature cocktails after dusk. Intimate and atmospheric, it pays homage to the heritage of luxury train travel.
Salone Vittoria: A Grand Stage for Venetian Hospitality
Once a ballroom for Venetian nobility, Salone Vittoria remains the social heart of the Palazzo. Beneath its 18th‑century chandeliers, guests enjoy an elegant breakfast service, while gala dinners and private celebrations unfold in its historic surroundings.
For every occasion, menus are crafted by Heinz Beck and the Beck & Maltese team, blending refined technique with the traditions of Venetian hospitality.
A New Era of Gastronomy at Orient Express Venezia
With Heinz Beck at the helm, Orient Express Venezia places cuisine at the center of its guest experience. The partnership unites fine dining, relaxed meals, and celebratory gatherings under a single, cohesive vision — one that marries culinary artistry with the Palazzo’s cultural legacy.
The result is a distinctly Venetian journey, interpreted through contemporary craftsmanship and guided by one of Europe’s most influential chefs.
