The Hotel Danieli is a landmark in Venice. The original building was constructed at the end of the 14th century by the Dandolos (a noble Venetian family). In 1822, Giuseppe Dal Niel rented part of the palazzo and converted it into a hotel, renaming it after his nickname “Danieli”. The three palaces which comprise the hotel date from the 14th, 19th and 20th centuries and were combined to form the hotel we know today. The Palazzo Dandolo as noted was the home to the noble Dandolo family while the Palazzo Casa Nuova was previously the city’s treasury.
The hotel is quite something, but the jewel in the crown of the hotel is the terrace and it’s sweeping views over the Canale Grande. We also have a beautiful view of the Star Clipper as it enters the canal.
We head over for dinner and have a table of edge of the terrace with this stunning view.
Marchesi Frescobaldi Castelgiocondo Lamaione Toscana (2017).
For the evening we opt for a bottle of the Marchesi Frescobaldi Castelgiocondo Lamaione Toscana (2017). The Lamaione is a 100% Merlot which is grown on beautiful arid clays from the Castelgiocondo Estate in Montalcino. On the nose a beautiful waft of sweet preserves of cherry and plum are apparent, leave it a little and there’s hints of anise and coffee. On the palate, its dense, rich and smooth red fruits with hints of mocha, anise and earth with some pretty remarkable tannins.
The Amuse-Bouche and Champagne
We are provided an amuse-bouche of a lovely tomato gazpacho and we order some champagne to sip slowly and celebrate our honeymoon.
Semolina Gnocchi, Seafood Stew, Seared Onion, Salicornia
My wife chooses the gnocchi, and she approves. It looks like a wonderful dish!
Senatore Cappelli Spaghetti with Mountain Butter, Italian Caviar and Citrus
Senatore Cappelli (a durum wheat varietal with a beautiful light-yellow shade) forms the base of the dish with a crowning of Italian caviar. The Senatore Cappelli has beautiful supple texture, a light sweetness with a light tartness in the finish. The mountain butter is lathered through rich and luxuriously and adds a velvety touch to the dish. Then the beautiful translucent caviar flows through with its oceanic salinity the perfect melding of the sea and field in one dish.
The Main Course
Chateaubriand, Bearnaise Sauce, Grilled Vegetables and Ratta Potatoes
This is a dish of both theatrics and substance. The chateaubriand is sliced at the table and the sizzling vegetables plated quite elegantly (as shown) below with a beautiful sprinkling of salt flakes. The chateaubriand is a dream, the charred edges, the succulent, pink and tender middle with the natural flavours of the beef on full display. The char of the vegetables and crisp potatoes round out the experience.
The Petit Fours
We can’t squeeze in the dessert but enjoy some lovely petit fours as we finish the wine and savour the view.
As we leave, we stop and enjoy the hues and moments of the final light before sunset. It was a lovely dinner.
This is a venue which should be on everyone’s bucket list. Often one would argue that it’s about the view, but this restaurant is about the beautiful food, a pretty amazing wine list, amazing service and a spectacular view. I couldn’t fault any aspect of night and it was just tailored the perfect night in Venice for us.