Airelles Palladio culinary lineup to include Nobu and Cedric Grolet

Airelles has unveiled its culinary line-up for Airelles Palladio in Venice, the brand’s first property outside of France.

Internationally acclaimed chefs Nobu Matsuhisa, Jean-Georges Vongerichten, Norbert Niederkofler and Cedric Grolet will join forces for the first time, each presiding over one of the hotel’s distinct dining venues.

Matsuhisa by Nobu Venice embraces curiosity and a love of travel, values shared by chef Nobu Matsuhisa. The opening of the first Nobu restaurant in Venice offers a distinct culinary experience in the city of canals. Matsuhisa blends traditional Japanese cuisine with his signature style and guests can enjoy both the chef’s popular dishes and omakase during dinner.

Following New York, Tokyo and London, internationally renowned chef Jean-Georges Vongerichten makes his Italian debut at Airelles, set within the historic Palladio building, the vibrant heart of the new Airelles Maison. Abc kitchens Palladio celebrates Venice and local Mediterranean flavours through a concept inspired by the city’s heritage. Vibrant and relaxed, it offers a welcoming space to gather at any time of day, from breakfast through dinner.

Originally from the Dolomites, three-Michelin-starred chef Norbert Niederkofler remains deeply committed to local producers. His Cook the Lagoon menu at Villa Frollo draws inspiration from Venice and its surrounding waters. Here the chef reinterprets Venetian specialties, creating an elevated dining experience to be savoured under candlelight.

Cedric Grolet, the pastry chef who is said to have redefined modern dessert, also arrives in Italy for the first time. Venice and its rich Italian sweet traditions provide a playground for this master of illusion and indulgence. Alongside his well-known Fruits et Fleurs creations, Grolet will introduce original pastries and viennoiseries, crafting the signature desserts at Airelles Palladio.