Hotel Metropole is one of the hospitality jewels in Venice. This I knew before my last visit to Venice. What I did not know was that for two years now they serve some real food dishes (not only sandwiches and salds) in the bar of the hotel every day of the week from 1230 to 1430. Taking into account that the famous gourmet restaurant of the hotel (with two Michelin stars) does not serve lunch except on Saturday and Sunday, the bar is a practical solution for a visitor who wants to have lunch.
The Hotel commands a fantastic position on the promenade of the “Riva degli Schiavoni”, a few meters away from St. Mark’s square.
The Bar is located on the ground floor, on the left side as you enter and before you reach the reception. It has beautiful wooden panels which are used as displays for the owner’s collection of objects.
Being in Venice, it is proper to start with the surf side of the menu.
Gamberi (prawns) “in saor” (sweet and sour). A delightful appetizer. The prawns are seared for one or two seconds, literally, and then served on a bed of cabbage and pickled red onions, with raisins and raspberries (lamponi). On top the chef placed a few finocchio leaves. The flavor combinations are incredible! And if you do not have all the rest, go and get prawns and taste them with raspberries.
The red onions are pickled and caramelized, adding the mild sweet and sour background to the taste of the prawns.
Merluzzo is “cod” of the Adriatic Sea. It was served on a bed of mashed potatoes with mustard seeds, and asparagus.
The Merluzzo was seared on the side of the skin for a couple of minutes in very strong fire, that made the skin crispy and the flesh juicy, firm, and succulent. The fish was served with fresh oregano and dill. Wonderful execution!!!
We now move to the turf side of the menu: Italian Delicacies are the first chapter.
Prosciutto crudo di Sauris is the prince of this dish of mixed cured meats. Sauris is a locality near Udine, where this tender and tasty prosciutto crudo is produced. It tasted like it has more character than the prosciutto di Parma.
Soppressa di Valdobbiadene
Salsiccia del Veneto (deer and pork)
Speck di Alto Adige. Perfect balance of salty and sweet. When the pig has had the proper food, the fat is sweet and flavorful.
Salame del Piave
The silky and full of flavour “Veal Carpaccio (di Manzo)” completed the tasting experience.
After the qualitative parts of the food, it is time to come to the value for money summary. Not only is the food of top quality, not only is the service excellent, the value for money of the Bar’s Lunch Menu is unbeatable, the best not only in Venice, but in most of Italy!!! But please please please, keep this little secret to yourselves.