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Canaletto

Canaletto

厨师 Gianpaolo Putzu 是一位擅长烤肉和烧烤的大师,他利用丰富的专业知识和地区菜谱的保留菜单,再现了独特的威尼斯风味。 最后,您还可以前往 Il Fornaio 附近的面包店品尝各种全天烘焙的新鲜面包,并从 Canaletto 提供的独特葡萄酒酒单上点一瓶葡萄酒。

餐厅的架构和它的食物一样出彩,采用了抛光硬木地板和 16 英尺的天花板,设有精美的展示厨房。 豪华隔间可确保食客用餐时的私密性。 楼上设有五个不同的包间,可容纳最少六人、最多 175 人的团体,同时还可俯瞰大运河和途经贡多拉的震撼美景。 Canaletto 由 Il Fornaio 餐厅的创始人打造,将带给您典型的威尼斯就餐体验。

有关更多信息,请联系我们的特别活动协调员 Kelly Mendez。

Chef Gianpaolo Putzu

Gianpaolo Putzu

Gianpaolo Putzu grew up in a small town where sustainable cooking was the way of life. "In Onifai, Sardegna, we didn't shop at supermarkets or eat packaged foods. Our family raised sheep, pigs and chickens and grew fruits and vegetables that my mother preserved for the winter months. We ate by the seasons: at Easter, it was lamb; in the summer, we ate a lot of artichokes ­ oh man, I love artichokes! ­ and made our own sausage, cheese, cured olives and olive oil. That's just how we did it."

Pane Frattau, made with Sardinian Pane Carasau bread, is a rustic, lasagna-style tradition. Malloreddus con Polpettine di Cinghiale is one of Gianpaolo¹s favorites: ridged shell pasta and wild boar meatballs in rich tomato sauce, finished with Sardinian pecorino. "Wild boar roam freely throughout Sardegna; the flavors in this dish remind me of home." A traditional Sardinian sweet ­ "arancia alla nuorese" (candied orange peels, toasted almonds and honey) - accompanies Panna Cotta al Mirto Rivisitata. "No one in Sardegna uses refined sugar; we sweeten foods with honey or grape must. This candy is typical of central Sardegna - simple and natural."

OPENTABLE

一般信息

地点
大运河购物中心
靠近室内贡多拉码头
查看酒店地图 (110 号地点)


厨师
Gianpaolo Putzu


营业时间
周日至周四:
中午 11:00 - 晚上 11:00
周五至周六:
中午 11:00 - 凌晨 12:00


联系方式
电话: 702.733.0070

特别活动

活动协调员
Kelly Mendez
电话:702.733.0122
电子邮件:Kmendez@Ilfo.com