There’s an undeniable magic to Venetian cuisine, an intersection of sea and earth woven with centuries-old culinary lore. At LPV Ristorante of Londra Palace, this heritage is not just preserved but elevated, thanks to the artistry of Executive Chef Daniele Galliazzo. A Venetian native with a culinary pedigree honed from Treviso to the elite kitchens of Costa Smeralda and Tuscany, Chef Daniele returns to Venice with a mission: to tell the story of the lagoon, mainland, and sky through every dish he creates.
LPV Ristorante, perched above the enchanting Riva degli Schiavoni, offers a dining experience that’s as much about place as it is about flavor. Here, Chef Daniele’s menu reflects Venice’s rich natural palette, divided into the evocative themes of *water*, *earth*, and *air*. The “water” courses bring to life the bounty of the Venetian lagoons, with dishes like Risotto di Gò—a local favorite transformed with subtle additions of fennel and licorice, showcasing the chef’s delicate touch. Moving to “earth,” diners encounter robust dishes such as Spaghetti with Veal Ragout, its black truffle and saffron notes a tribute to the rich agricultural traditions of the Veneto hinterlands. Finally, “air” celebrates the region’s fertile fields, exemplified by dishes like the Potato Millefoglie—a modern twist on a classic Venetian ingredient.
But it’s not only ingredients and flavors that make LPV Ristorante remarkable; it’s the balance of innovation with tradition that Chef Daniele achieves. His signature dishes, like the Veal and Truffle Spaghetti and Sea Bass Tartare with samphire and grapefruit, demonstrate both technical expertise and a deep reverence for the region’s culinary identity.
With the holiday season approaching, LPV’s special prix-fixe menus for Christmas and New Year’s Eve invite guests to indulge in Chef Daniele’s interpretation of haute Venetian cuisine, a perfect blend of sophistication and regional authenticity.
In the hands of Chef Daniele, each meal at LPV Ristorante becomes an invitation to taste, experience, and savor Venice itself.