At The St. Regis Venice, a New Menu at Gio’s Bridges Italy’s North and South

VENICE

Tucked into a quieter bend of Venice’s Grand Canal — far enough from San Marco’s frenzy but still steeped in postcard views — The St. Regis Venice has long been a haven for travellers with a taste for elegance. But its culinary ambitions have just deepened with the unveiling of a new menu at Gio’s, its signature restaurant perched along the hotel’s garden-lined waterfront terrace.

The man behind the menu is Executive Chef Giuseppe Ricci, a proud son of Puglia who’s spent over a decade calling Veneto home. That dual identity — Southern roots, Northern refinement — is the heartbeat of Gio’s new à la carte and tasting menus. They’re less a reinvention of Italian cuisine than a study in contrast and harmony: fiery, olive oil-slicked southern flavours tempered by the subtlety and structure of the north.

The inspiration, in part, comes from nearby San Giorgio Maggiore — the monastery island across the water, where spiritual calm meets artistic grandeur. That duality plays out on the plate. A delicate fish crudo, sliced with monastic precision, might be followed by a rustic troccoli pasta dyed black with cuttlefish ink and draped in walnut sauce — hearty, earthy, and unmistakably southern.

The Mezzi Paccheri are another standout — thick tubes of heritage grain pasta, tossed in a blue lobster bisque perfumed with anise. It’s a dish that speaks in whispers rather than shouts, balancing richness with restraint.

Elsewhere, charcoal-grilled octopus arrives just blistered at the edges, its smokiness offset by bursts of pickled shallot. For land lovers, the Garronese Veneta beef — sourced from the region’s prized cattle — is a showstopper: slow-cooked until butter-soft, then finished on the grill.

But it’s not all reverence and nostalgia. Ricci’s menu has its playful moments too — particularly in the dessert course. The gin-soaked brioche, topped with lemon ganache and juniper gelato, nods to Venice’s cocktail culture. And the dark chocolate soufflé with almond gelato and pear compote manages to feel both classic and quietly rebellious — like an old master painting with a streak of neon.

Guests can order à la carte for lunch or dinner, but the smart move is to opt for one of the three tasting menus (from €120), which offer a more structured voyage through Ricci’s Italy. Wine pairings — naturally — are available on request, with an emphasis on Veneto labels and small regional producers.

Gio’s itself is a lesson in atmospheric restraint: terra-cotta tones, Murano glass accents, and a garden terrace that hums gently with conversation. This isn’t a place to rush through. It’s a place to linger — with a Negroni in hand, a plate of crudo on the table, and the light of the lagoon dancing through your wine glass.

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Location: Gio’s at The St. Regis Venice, P.za San Marco, 2159, 30124 Venezia VE, Italy | Phone: +39 041 240 0001 | Email: gios@stregis.com | Instagram: @stregisvenice | Facebook: The St. Regis Venice