The new Hotel Gabrielli, part of Starhotels Collezione and opening summer 2025, is a beacon for lagoon hospitality, reimagined to suit 21st century travellers, while respecting its past.
The hotel was once an important stop on the Grand Tour, and later a popular retreat for Orient Express travellers due to its close proximity to the Biennale Gardens.
The reopening is imminent Hotel Gabrielli The lagoon has been restored to its former glory. Starhotels The new Venetian restaurant offers a culinary concept that balances authenticity with exploration.
Hotel Gabrielli, now part of Starhotels Collezione, embraces the culinary philosophy of the group, promoting local culinary traditions with a modern sensitivity, while respecting territorial identity. Quality is achieved by sourcing ingredients from local supply chain following the Km Veneto ethic. This value becomes an essential expression of the link between origin and innovation.
The vision of this project is to lead the way in transforming our world. Executive Chef Mirko Pistorello, born in Venetian in 1973. He has Michelin-starred international experience. Pistorello, the chef at Gabrielli tells a story about a cuisine that is rooted in memories, and nourished with regional products, measured gestures and the rhythms of the seasons.
The open, fluid dining areas of Hotel Gabrielli have been designed for an all-day dining experience. Restaurant Felice al Gabrielli and K Lounge Bar are dedicated to Franz Kafka. He was an illustrious hotel guest.
Felice al GabrielliIt is a refined, intimate setting, which opens up to a quiet courtyard, enhanced with jute fabrics and native plants. This evokes a discreet atmosphere, similar to a winter garden. In a refined setting, the culinary experience brings back the tastes of the past.
The restaurant’s à la carte menu showcases signature dishes by Chef Pistorello, such as Risi e Bisi with Bassano asparagus and pea peel powder, where raw ingredients are crafted across multiple textures and levels – an ode to sustainability and complete ingredient valorisation, with raw and cooked asparagus from Bassano del Grappa combining divinely with the dish.
Some of the highlights include: Millefoglie di gambero in Saor Parsley gel and pine-nut mayonnaise are the two unexpectedly reimagined ingredients. Tira-misù, Transformed in both texture and form.
K Lounge Bar, with its warm tones and natural materials, forms the heart of Gabrielli, where the food & beverage offering draws inspiration from the flavours of the lagoon.
The hotel’s most picturesque soul is revealed on the sixth-floor, with its breathtaking views. Terrazza Gabrielli: The 150 square metres of space offers a panoramic view over the lagoon and San Giorgio Island. The vibrant, yet understated, atmosphere is the ideal setting for enjoying traditional Venetian Cicchetti as well as signature cocktails crafted by Bar Manager Diego Filippone. Sunsets over San Marco can be seen and the Lido can be glimpsed.
Gabrielli’s culinary offerings are more than just services for hotel guests. They are designed to provide a refined experience for visitors who want to enjoy Venice. The cuisine reflects the hotel’s broader vision of elegance, hospitality and reverence for the region.
Hotel Gabrielli
Riva degli Schiavoni, 4110
Venezia, 30122
Italy
+39 041 84491
