Cook the Lagoon at The Blue Room

Aman Venice, Cook the Lagoon

Inspired by Aman Venice’s consultant chef Norbert Niederkofler and his Cook the Mountain philosophy, Cook the Lagoon is a unique tasting menu concept that focuses on sustainable cultivation and farming, with the utmost consideration for the local ecosystem. This fine dining experience is led by Aman Venice’s Executive Chef, who puts a robust accent on local produce, carefully considering their seasonality to create a fresh and nutritious and gastronomic experience.

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A homegrown homage 

Aman’s consultant chef, Norbert Niederkofler has earned international recognition for his three Michelin-starred cuisine at St. Hubertus and his ‘Cook the Mountain’ menu. The menu uses ingredients sourced within the restaurants’ vicinity – a sustainable practice that supports local farmers and food producers. A homage to this method, Aman Venice’s Cook the Lagoon menu, served in the Palazzo’s opulent Blue Room comprises a six or eight-course tasting menu, incorporating the highest-quality local ingredients from Italy’s Veneto region.  


Culinary imagination

Creating a menu with ingredients sourced only from the immediate region is not without its challenges - overcome only by the culinary invention and imagination of the chef. Where commonly used ingredients are unavailable, Chef Matteo and his team find innovative substitutions to balance each dish and achieve the desired flavour elements such as sweetness, saltiness or acidity. This process leads to unusual ingredient combinations that are unique yet pleasing to the palate for example, ale ice-cream, artichoke, smoked chocolate and caramel – a desert that is both delectable and eccentric.  


Wine pairing experience 

To complement the tasting menu, Aman Venice’s Food & Beverage Manager, Alessandro Cerato, is on hand to suggest the perfect wine pairing with each course, taking into consideration the personal tastes of each guest. Wines will be sourced from Aman Venice’s exemplary wine cellar – an extensive and wide-ranging collection from some of the world’s most renowned winemakers.   

Featured dining experiences

26 October 2023

An evening with Chef Norbert

Aman Venice’s Cook the Lagoon philosophy - a culinary concept paying homage to locally sourced produce – was inspired by Chef Norbert Niederkofler and his Cook the Mountain method.

With accolades including three Michelin stars, and a Michelin green star – an award for environmentally conscious cooking - Chef Norbert will visit Aman Venice on selected dates this year to host a series of specially themed dinners where guests will be invited to enjoy a six-course tasting menu with a focus on fresh produce sourced from the shores of Venice. Alongside an optional wine pairing, there will also be an opportunity to meet Chef Norbert himself and the option to extend your gastronomic experience with a two-night stay

Make a reservation

Restaurants are open to Aman guests and non-residents (subject to availability).