Hotel Restaurant

Nolinski Il Caffè

With its decor inspired by androne, as well as the art of the Gondola, Il Caffè invites you to enjoy the calm of its plant-filled courtyard. Philip Chronopoulos’s menu offers fresh, well executed, Mediterranean-inspired cuisine, with local Italian products given pride of place.

Informations & contact


Open every day / whole day dining
Breakfast: from 7am to 10:30am
Lunch menu from 12pm to 2:30pm
Dinner menu from 7pm to 10:00pm
Tel: +39 041 4062459







Crostini with smoked eggplant and mozzarella 14€

Crostini with tomato and Culatello di Zibello 20€

Fritto misto 24€

Potato croquette with lardo di Colonnata and rosemary 17€

Pizzetta with tomato, burrata and basil 14€

Beef carpaccio, salsa verde and parmesan 29€

Artichoke salad with parmesan 24€

Panzanella salad with burrata 26€

Sliced raw tuna with tomatoes and capers 27€

Yellowtail carpaccio with olive oil and confit lemon 29€

Grilled octopus with artichokes, tomatoes and ‘nduja 28€

Gnocchi cacio e pepe 32€

Cavatelli with basil, squid and zucchini 42€

Spaghetti with clams 38€

Linguine with lobster (to share) 114€

Red tuna with tomato, taggiasche olives, capers and rocket salad 40€

John Dory with potatoes, garlic and lemon 42€

Beef fillet tagliata with tomatoes, rocket salad and parmesan 48€

Milanese veal chop with caponata (to share) 82€

Polpettes in tomato sauce, ricotta salata and french fries 34€

Salt crusted sea bass, “sauce vierge” and fennel purée (to share) 90€

Home-made Tiramisu 16€

Baba au Rhum with vanilla cream and red fruits 18€

Roasted figs, yogurt ice cream and pistachios 18€

Strawberry melba 18€

Profiterole with hazelnuts ice cream and chocolate sauce 16€

Sgroppino with lemon 18€

Homemade ice creams & sorbets Pistachio, hazelnut, “fior di latte”, lemon-mascarpone, chocolate, vanilla, coffee, strawberry, cherry, peach, mango 8€*

*per unity






Philip Chronopoulos

Born in Athens, Philip Chronopoulos came to France at the age of 18, where he enrolled in the Paul Bocuse cookery school in Lyon. A series of internships led him to discover the styles of great chefs like Alain Passard and Joël Robuchon. He became a member of Robuchon’s inner circle, where he rose to become Chef of the Atelier Étoile. In 2015, at the age of 29, Chronopoulos found himself in the limelight as the head chef the new Palais Royal Restaurant in Paris. Though it was a steep learning curve and a path paved with doubt, he won his first Michelin star barely two years after the restaurant opened. The second, awarded in 2022, confirmed his instinct that his authentic, personal style of cooking drawing on his culinary roots cannot fail to touch a chord. His signature: a relentless mastery of the best French culinary techniques that allows him to opt for simplicity, while playing brilliantly with all the riches Mediterranean cuisine has to offer.