Our spaces and “Cipriani cuisine”

Created with the intent of being a countryside “maison d’hote”, Locanda Cipriani, in contrast with the triumphant surroundings of the churches and of her garden blooms, welcomes guests in simple rooms, where the wooden ceilings, the terracotta brick walls decorated in Venetian bas-reliefs, old copper pots and pitchers hanging anywhere dominate the environment.

ristorante-inpageAt the entrance there’s the lounge bar with its large “fogher” (a typical rustic fireplace), where a crackling fire is placed during winter.

The restaurant has two large rooms, both with wide windows overlooking the garden, to which is added the terrace during summer. From early spring throughout autumn the garden makes up the beautiful setting of the restaurant, with its blooms of daises and tulips, roses and dahlias, the golden pomegranate trees and the fiery red of the American vines.

The bakery daily offers a wide variety of pastries like cakes, Bavarois, creams, meringues, sorbets, biscuits and chocolates.

A fine selection of Italian, and particularly Friulian and Venetian, wines, handled by our Sommelier, provides the perfect accompaniment to the food.

The kitchen, headed by chef Cristian Angiolin, serves dishes created by the Cipriani family which are now considered classics, such as “carpaccio” of raw meat and Sampietro fish ‘alla Carlina’, and also a variety of fish-based dishes, vegetables, homemade pasta and rice.

“… let’s take a boat and have lunch at Cipriani, in Torcello.”
(Mordecai Richler “Barney’s version”)


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