A new dining concept at the Hilton Molino Stucky Venice: the Aromi Restaurant,
Something splendidly new accompanies a spring that is already overflowing with changes at the Hilton Molino Stucky Venice, the Hilton Group’s extraordinary hotel on the island of Giudecca. This time it’s the turn of the Aromi Restaurant,the jewel in the crown of the hotel’s catering services, that now reopens totally refurbished and with a uniquely original concept.
Water, the dominant feature of the lagoon city, will be the main feature in this innovative space, filled with atmosphere and emotions and totally dominated by the colour blue. It is a uniquely special blue, defined as an intense and contemporary inky blue, with the much sought-after varnishes of the Oikos collection of special finishes. The original exposed brick walls and the floor in resin cement floor restore the emotions and sense of an extraordinary space.
The decision behind the choice of the colour and the furnishings recall the world of sailing, a yacht club style therefore that is reflected in the many different types of designer furnishings: the Autoban chairs, the Gubi tables and the exterior furnishings created by Gandia Blasco. Particular care and attention has gone into the lighting that focuses predominantly on the dining floors with the intention of placing the diner at the heart of a quality gastronomic experience in an elegant and picturesque setting.
The quality of thecuisine on offer is aimed at rediscovering and extolling the true flavours of Mediterranean cooking. The choice of simple dishes that have been prepared with raw ingredients of the highest quality, with a refined selections of meat and fish: from the fantasy of the crab from the Venetian coastline with bottarga (delicacy of salted, pressed and dried roe of either the tuna or grey mullet) and beef fillet macerated and steamed, green sauce and vegetables in millefiori wile-flower honey; and then there is also homemade tagliolini pasta noodles served with a ragout sauce made with scampi and pork tenderloin with hazelnut milk, fresh chard and pea pie, to name but a few.
Another new feature is the Wine Library,a collection of labels and wines to be read and sampled, where the undisputed centre of attention is the Prosecco. The tasting takes place around a very special table, from Riva 1920, created by reusing discarded oak posts (briccole) from the Venetian lagoon. A great deal of thought has also gone into the technology and the wines can actually be chosen using an iPad, with a highly advanced technological system.
Evidence of the restaurant’s connections with the Veneto area can be found in that section of the wine library dedicated to the sale of the region’s very best Prosecco wines.
Stefano Zanette, Chairman of the Consorzio di tutela Prosecco Doc (Consortium for the Protection of DOC Prosecco) had this to say about the choice: “The world of Prosecco wine is experiencing an enormous period of international successes. How could we possibly allow the opportunity offered to us by
the Molino Stucky to establish a Shop Window of Excellence for Presidio in the prestigious Aromi Restaurant to slip through our fingers. We are pleased that, as a result of this agreement, the Hilton’s guests are now able to choose from a vast selection of Prosecco wines, an expression of a large geographical expanse of no fewer than nine of the provinces in the regions of Veneto and Friuli Venezia Giulia, where even the most discerning and demanding of palates can enjoy recognising the sensory peculiarities that originate from the their different areas of origin.”
Precisely as a result of the quality of its services and gastronomic choices the Aromi Restaurant has been granted membership of the Chaine des Rotisseurs, one of the oldest gastronomic societies in the world that has been present in Italy since 1960, working on the promotion of culture and gastronomy through its territorial Bailliages (the local organization of the Chaîne in each region).
Enrico Spalazzi, Venice’s Bailli du Bailliage (Bailliage representative) explains the choice in this way: “The Aromi Restaurant represents a point of excellence in Venice’s gastronomic choices, offering both tradition and innovation at the same time. The Chaine de Rotisseurs chose this restaurant because it recognised the unreserved passion of the chef and his team for gastronomy and the high values of the dining table.”
Alessandro Cabella, the Hotel’s General Manager says “The Aromi restaurant, redesigned in light of this new concept aims to become an important point of reference for Venetian dining, and together with the Bacaromi, it demonstrates the greater emphasis that a hotel like the Molino Stucky intends to place on the painstaking search for traditional Mediterranean dishes in order to offer foods and wines of excellence.”