Menu

Book
Hotel Restaurant
Book
Hotel Restaurant

Palais Royal Restaurant

Il Caffè Palais Royal Restaurant

Within the majestic setting of the former auditorium, the Palais Royal Restaurant Venezia one star in the Michelin Guide, is conducted like a grand gastronomic opera. The stunning tableware and the classical and contemporary works of art harmonize with the melody of sheer pleasure. The magnificent room, with décor designed by LeCoadicScotto, draws this music up towards the stars. The exceptional service is never rushed, its tempo matched to the emotions that Chef Philip Chronopoulos strives to conjure. His extraordinary dishes combine French culinary technique with inspiration from the cuisines of Italy and his native Greece.

Book

Informations & contact

 

OPENING HOURS
Wednesday to Sunday – Dinner only
from 7.30pm to 9.30pm.

Correct dress is required (no shorts).
The restaurant reserves the right to refuse entry.

Tel: +39 041 4062459
contact@palaisroyalrestaurantvenezia.com

Menu

Palais Royal - €285

From Athens to Venice - €305

New Year's Eve - €720

Feta | Tarama | Egg | Herbs

Broccoli | Lemon | Lemon Balm | Caviar

Lobster | Green Beans | Lemongrass

Veal | Rhubarb | Onion | Mustard

Lemon | Grapefruit | Tagete

Rasberry | Chocolate | Nuts

Yogurt | Honey | Cinnamon

Feta | Tarama | Egg | Herbs

Broccoli | Lemon | Lemon Balm | Caviar

Dublin Bay Prawn | Yellow Zucchini | Basil | Zucchini Blossoms

Lobster | Green Beans | Lemongrass

John Dory | Saffron | Broad Bean | Kaffir

Milk Fed Lamb | Artichoke | Oregano | Chickpea

Lemon | Grapefruit | Tagete

Strawberry | Elderflower | Vanilla

Yogurt | Honey | Cinnamon

Caviar | Feta | Herbs | Tarama | Egg

Sea Scallops | Radicchio | Banyuls
Paul Blanck, Riesling Grand Cru « Furstentum », 2019

Chestnut | Comté | White truffle
Bonneau du Martray, Corton-Charlemagne Grand Cru, 2004

Spiny lobster | Pumpkin | Honey
Hatzidakis, Santorin Assyrtiko « Skitali », 2019

Dover Sole | Fennel | Lemon | Kakavia
De Courcel, Pommard 1er Cru « Grand Clos des Epenots », 2011

Capon | Foie gras | Xérès | Black Truffle
Château Rayas, Châteauneuf-du-Pape « Réservé », 2013

Kumquat | Tagete | Shiso
Domaine du Clos Naudin, Vouvray Demi-Sec, 2018

Lemon | Melomakarono | Vanilla
Domaine Chavost, Ratafia Champenois NM

Yogurt | Cinnamon | Chocolate | Ginger
Roots, Liqueur de Mastic

Wine pairing €295

The chef Philip Chronopoulos

Born in Athens, Philip Chronopoulos trained at the Ecole Bocuse in France. His experience of working in prestigious establishments honed the qualities essential to becoming a great Chef.

In 2015, he became head chef of the Palais Royal Restaurant, with the challenge of writing his own culinary story. He ventured to give it a Greek twist. The mezze at the start of his menu tells the story of his homeland, a childhood memory.

Philip Chronopoulos doesn’t aim to impress, he aims to stir the emotions and leave a lasting impression with his soulful cuisine. This is how, in February 2022, he achieved the two-star rating, which he hopes will illuminate the Byzantine domes of the Palais Royal Venezia.