In Venice there is the only hotel in Italy to have been entirely designed by Philippe Starck, the world-famous designer. But the records do not end there: from Palazzina Grassi Johnny Depp spent 3 months in the marvelous 100-square-meter suite on the top floor on two levels while working on The Tourist. We tell you the rest below, from the story to the catering.
The hotel
One of the features that makes this place of rare charm, in the heart of Venice, all the more exclusive is its standing out of the way, hidden and silent, even though just a stone's throw away the city's tourist flows are the heavy ones they have always been. Palazzina Grassi is located in San Samuele, a small area where galleries and artisans' workshops are concentrated, around Campo Santo Stefano, very close to the Accademia bridge.
Another relevant peculiarity of this delightful five-star hotel of limited size: it is the only one in Italy to have been entirely designed by Philippe Starck, a celebrated designer of absolute renown, who maintains that 'creation, whatever form it takes, must improve the lives of as many people as possible'. The structure, dating back to the 16th century, overlooks the Canal Grande. Since 2009, when it came into being, the place has become a hospitality hub for the most important and worldly events in the lagoon city: from the Film Festival, to the Biennale of Art and Architecture, to the Carnival.
Thanks in part to the tranquility and discretion that Palazzina Grassi guarantees, a host of big celebrities are at home here, starting with Johnny Depp, who in the marvelous 100-square-meter suite on the top floor on two levels, not coincidentally named JD, spent the three months of filming The Tourist, a movie with Angelina Jolie among the other protagonists. Beyond this dreamy room, the rooms of Palazzina Grassi, 25 including suites, junior suites and deluxe, are all very beautiful, characterized by great luminosity and the recurring symbol of the black mask on a white field, also designed by Starck.
Large backlit mirrors and inlaid Venetian “terrazzo” floors stand out in each. The communal room reveals an extreme informal elegance, as if one were in a noble abode in which Venetianism, sovereign, intersecting with touches of color and archistar gimmicks. Quite simply, this place is one of those you don't have to get used to in order to experience it and at the same time never get used to.
The drinking and dining offer
Again, the spaces of The Lounge, overlooking Canal Grande, on the ground floor of the sixteenth-century wing, the second Krug Lounge in the world; and then The Terrace, outdoors, among large ornamental plants, looking out over Venetian rooftops, is where the restaurant moves from breakfast to dinner - weather permitting - in summer.
Finally, The Restaurant, which is open to the public and beloved by Venetians, who are notoriously discerning especially when it comes to their city, is a truly welcoming place of taste. For that matter, welcoming guests is taken care of by an excellent restaurant manager like Marco Cattapan. It goes without saying that the dining room is also refined and scenic, with 19th-century columns bordering the large counters, one made of marble and the other of mirrors, the comfortable seating and tables in the center, and the open kitchen that allows you to watch the cooks at work.
It is a style that gives space to the expression of simplicity of first-rate ingredients, the one identified by Fabio Manni, executive chef who oversees all three Relegance Collection facilities and here has Alvise Franco as resident. The dishes on the menu, which changes according to the season, are direct, not very elaborate, executed with great care, intended for a clientele that does not seek extravagant flights of fancy and loves concreteness.
So you can start with a nice selection of raw fish and shellfish according to the market, or a bluefin tuna tartare served with avocado and soy beans. Perfectly al dente and with the right creaminess the Gragnano spaghetti with clams and mullet roe, while potato gnocchetti with crab are soft and tasty. It is cooked properly the sea bass filet with zucchini, artichoke 'botoli' and squash flower chips. There is no shortage of meat, with an excellent rib-eye steak with grilled vegetables.
It ends on a sweet note with the fondant brownie, vanilla ice cream and mango coulis. The wine list is also well assorted, with labels not to be taken for granted. A Venetian corner of quiet beauty, to be discovered.
Contact
Palazzina Grassi
Ramo Grassi, 3247, 30124 Venice VE
Phone: 041 528 4644
