The setting alone would be enough to win you over: the allure of the hotel, the unique charm of what you can see and almost touch from here, and of everything that dwells in its exquisite interiors. But then when you consider the cuisinewell traversed, continually honed and open to savory journeys of "Venetian taste"things only get better. From the black cracotte with amberjack in tartare to the exquisite "hand of Buddha" (an icon of high-profile pastry) and the not-unusual but always tasty cacio e pepe with raw prawns, everything is as it should be. The wine cellar is would you expect (markups included, naturally). There are also mixed drinks and aperitifs, with the charm of the canal doing more than any snack could.
Good
Very good
Excellent
