Easter Pudding by Chef Livan
“Every dish must be a careful balance of each of its ingredients.”
These words sum up what is at the heart of Chef Livan's cooking philosophy as he turns out exquisite menus rooted in traditional Venetian cuisine taken to a new level with his own personal flair and creativity.
Diners at the restaurant find themselves enjoying contemporary Venetian cuisine right on the romantic Grand Canal, seated in one of two dining rooms – one white and one red. During the day the playful reflections of the ripples of the canal bounce off of the ceiling in a play of colors, while the nighttime atmosphere sparkles with the candles of the restaurant dancing like tiny stars on the water.Antinoo's Lounge & Restaurant White The refined ambiance of this pure white room, with its geometric, color-on-color walls, creates a sophisticated frame to the large windows facing out onto the beauty of one of Venice's most famous thoroughfares. [caption id="attachment_20346" align="aligncenter" width="600"] Antinoo's lounge restaurant - white[/caption] Antinoo's Lounge & Restaurant Red The intense, classic red of the city of the Serenissima, Venice, transforms into and linear and modern room decorated with glass works by world-famous Venetian glass makers and views to the city beyond. [caption id="attachment_20354" align="aligncenter" width="600"] Antinoo's lounge restaurant - red[/caption] Every detail from the atmosphere to the service to the menu are impeccably looked after. The restaurant has received the three red forks from Michelin and has earned two forks from Gambero Rosso. [caption id="attachment_20348" align="aligncenter" width="600"] Centurion Hotel Venezia[/caption] Chef Massimo Livan Translation by Liana Bicchieri