A tale of two chefs
Developed by Executive Chef Dario Ossola, who has brought his expertise in Mediterranean cuisine to some of the finest kitchens in London and Italy, the Arva menu has been enhanced by the culinary imagination of consultant chef Norbert Niederkolfer. Known for his ‘Cook the Mountain’ philosophy of making the best of locally grown ingredients, Chef Norbert has earned Restaurant St. Hubertus of the Rosa Alpina Hotel three Michelin stars.
Seasonal, sustainable and locally sourced
The Arva menu is rooted in the cucina semplice culinary tradition of rural Italy, inspired by creative cooks who concocted dishes solely from what was available in the gardens, forests and oceans surrounding them. Each day, sustainable, seasonal produce, and fresh fish and organic meats are brought from the Rialto market, the Venetian lagoon and its islands to enrich the Arva menu.
Heritage cooking, with a bespoke twist
Arva’s chefs pay homage to the classic dishes and flavour combinations of traditional Italian cuisine with a creative contemporary touch, offering guests inventive takes on familiar flavours.
A culinary community
Chefs Dario and Norbert work with local farmers, fishermen, market traders and niche suppliers to secure the freshest Adriatic fish, single-source olive oils from Tuscany and Liguria, artisanal pasta, and market produce. The result is a considered selection of pastas, risottos, prime meats and seafood, generous sharing dishes, delectable gelati and sorbetti, as well as – in homage to Venice’s globally beloved cicchetti heritage – a wide range of small plates.