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About Marriott Bonvoy
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JW Marriott Venice Resort & Spa
Isola delle Rose, Laguna di San Marco, Venice 30133 Italy
+39 041 852 1300
- Phone:+39 041 852 1300 +39 041 852 1300
- Fax:+39 041 852 1377
- Freephone reservation centre:+39 041 852 1331
- Freephone reservations worldwide
https://www.marriott.co.uk/hotels/maps/travel/vcejw-jw-marriott-venice-resort-and-spa/?directPageRequest=true
45.405217 12.319539
Fiola at Dopolavoro Venezia
Hours of Operation
Monday:
07:30 PM–10:30 PM
Tuesday:
07:30 PM–10:30 PM
Wednesday:
07:30 PM–10:30 PM
Thursday:
07:30 PM–10:30 PM
Friday:
07:30 PM–10:30 PM
Saturday:
07:30 PM–10:30 PM
Sunday:
07:30 PM–10:30 PM
Cuisine
Italian
Dress code
Shirt/Slacks Req.
Phone
+39 041 852 1300
Appointment required
Indulge in the finest Venetian cuisine and a superb selection of wines at our fine dining restaurant. Dine in our historic building or enjoy views of the grounds at our acclaimed fine dining restaurant with the cuisine by Chef Fabio Trabocchi.
Unique Dining Experience
Arriving at the Private Dock is beautifully glamorous, while the dining room showcases architect Matteo Thun’s linear chic, while continuity between interior and exterior create a calm atmosphere.
Chef Fabio Trabocchi
Chef Fabio Trabocchi hails from the Marche region on Italy’s Adriatic coast, and is widely celebrated among the world's leading restaurateurs.
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Refined Private Functions
Host twelve guests with cuisine by Trabocchi amidst designs by Matteo Thun in this private elite Venetian dining room.
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Homegrown Produce
Isola delle Rose’s soil is rich with minerals and nutrients, imparting a distinctive flavour to all our homegrown produce. We place great emphasis on sustainability, continually recycling and enriching the soil.
We have 100 olive trees and handpick, cold-press and age Isola delle Rose olive oil which is used in Fiola at Dopolavoro Venezia. Many of the vegetables and fruits on the menu are grown in our chef’s gardens.
We handpick and press our own olive oil and are committed to sustainability, with organic kitchen gardens and bountiful orchards.
We have 100 olive trees and handpick, cold-press and age Isola delle Rose olive oil which is used in Fiola at Dopolavoro Venezia. Many of the vegetables and fruits on the menu are grown in our chef’s gardens.
We handpick and press our own olive oil and are committed to sustainability, with organic kitchen gardens and bountiful orchards.
