Hotel Metropole is one of the hospitality jewels in Venice.It commands a fantastic position on the promenade of the “Riva degli Schiavoni”, the “Coast of the Slavs”, 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.
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. Its taste profile is more intense than the profile of prosciutto di Parma.
Speck di Alto Adige. Perfect balance of salty and sweet. The fat is sweet and flavourful.
Salame del Piave. Soppressa di Valdobbiadene. Salsiccia del Veneto (deer and pork).
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 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, asparagus, fresh oregano and dill. 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 silky and full of flavour “Veal Carpaccio (di Manzo)” completed the tasting experience.
Gastrolvios 