Experience the quiet soul of Veneto cooking, shaped by cooler climates, fertile plains and a deep respect for craft. It’s a cuisine of slow simmering and gentle richness, flavours that are subtle and delicate – think hand-rolled pastas, silky sauces,  and braises that soften and deepen over low heat. There’s no rush here – just patient heat, simple ingredients and a reverence for flavour.

Head Chef Gigi has created this tasting menu with classic dishes from the region. He shares “I still carry the memory of my nonna, rolling dough for the whole family, flour on her hands and laughter around the table. That’s how I cook today at Mortimer House Kitchen , the kind of food that let’s a few ingredients do all the talking – enjoyed just as nature intended.”

A Veneto classic – a dish born from the region’s countryside kitchens. Thick, rustic pasta traditionally pressed and rolled to hold every spoonful of sauce. In our kitchen, duck ragù is cooked low and slow until it turns rich and silky – the meat melting into the sauce and clinging to each strand. The kind of plate made for lingering, paired with Allegrini Valpolicella and plenty of conversations.

Paired with Valpolicella Classico, Allegrini, 2024

Head Chef Gigi says “As a pasta lover, this one’s close to my heart. Bigoli is a traditional Venetian pasta – like a thicker spaghetti. We serve it with a duck ragù made using the whole bird, cooked gently for several hours with a classic soffritto, very little tomato, and finished with butter. Just a few ingredients, rich and comforting flavours.”

A Venetian Carnival classic. Paper-thin Crostoli, fried until golden and irresistibly crisp served alongside our sgroppino – a bright frothy lemon refresher. The perfect palate cleanser to finish the celebratory meal.

Paired with Grappa Di Moscato