Reaching Oro means beginning the experience before even sitting down to table: the transfer by private motorboat from Piazza San Marco to the legendary Hotel Cipriani, on the island of Giudecca, introduces guests to a context of rare elegance. The restaurant opens onto the lagoon through broad picture windows, while walls lined with mirrored panels, a dramatic gilded dome and geometric marble floors define an interior that is both refined and luminous. The cuisine of Ferrara-born chef Vania Ghedini interprets the great Italian tradition with a contemporary touch, giving life to dishes that are balanced and not overcomplicated. Numerous references celebrate Venice: the recurring use of gold, for instance, evokes not only the name of the restaurant but also the city's extraordinary artistic heritage, from Byzantine mosaics to the gold backgrounds of Venetian painting. Ingredients from the lagoon engage in dialogue with produce from Emilia-Romagna and with measured Moroccan influences, the legacy of the chef's professional journey. Among the most interesting dishes, the seaweed and herb broth risotto stands out, mantecato with butter and cheese and completed by horseradish: it captivates through the intensity of its marine aromas, the elegance of the mantecatura and the perfect equilibrium between the sweetness of the rice, the pungent note of the horseradish and the savouriness of the sea vegetables.