New menu from Executive Chef Ivan Fargnoli launches at Hilton Molino Stucky Venice

Hilton Molino Stucky Venice, the former flour mill and iconic hotel on Giudecca island, has announced the reopening of its much-loved Aromi restaurant for the 2024 season, with a brand new menu by Executive Chef Ivan Fargnoli.

Enjoying a peaceful canal-side location with a summer terrace and spectacular city views within the grounds of the hotel, Aromi is an intimate and elegant restaurant with a range of sumptuous signature dishes.

Drawing inspiration from seasonal produce and creating a gastronomic experience to delight the senses using unusual combinations of flavours as well as Chef Ivan’s extensive international experience, the new menu is an alluring blend of the finest Italian ingredients and oriental spices. Inviting diners to indulge in an unparalleled gastronomic experience, harmonised with curated wine pairings, each dish on the menu sees a chef’s tale unfold on the plate.

Commenting on the new menu, Chef Ivan said:

We are proud to present a new selection of dishes and a new menu in celebration of a beautiful new season in Venice. I love this job because every day is different, and we can adapt our menu depending on the freshest seasonal produce. I find inspiration for my dishes and menus all around me – when I am on a walk with my son seeing the bright colours of springtime or visiting the Lido beach here in Venice, seeing the seasons change and the many tastes of the sea. Paired with research of ingredients from all over the world and extensive testing of dishes, my culinary inspiration is all reflected in the new menu at Aromi. We encourage our guests to journey through the 7-course tasting menu with wine pairings for the full experience filled with many surprises along the way.

The signature dishes on the new menu have been personally created by Chef Ivan and are a true labour of love honed over many months. Chef Ivan’s incredibly flavoursome double-boiled Asian spiced duck consommé with duck floss, has been created after years of perfecting cooking techniques and meticulous research of ingredients for a sensational dining experience. The hazelnut-fed vicciola veal served with baby corn, sautéed glasswort and hazelnut sauce is also not to be missed. This type of veal can only be sourced in the Italian Piemonte region, which Chef Ivan perfectly pairs with a specially created hazelnut sauce resulting in a unique taste with hints of nut.

Describing his signature dish of Roasted Glacier 51 codfish fillet with chorizo powder, zucchini carpaccio, spinach, bouillabaisse and chorizo sauce, Chef Ivan said: “The flavour combination in this dish is sure to surprise. We have used the sweetest of spinach from Japan to balance the flavours of spicy chorizo sausage with succulent codfish and a carpaccio of zucchini marinated in anchovies, capers and lemons. This dish is a true culinary experience for all the senses!

Additional signature dishes include a deliciously light yellow fin tuna fillet marinated with “Milano-Torino” cocktail sauce served with pan brioche and Toban Djan mayonnaise, while vegetarian offerings such as tarragon risotto with Venice Gardens Stucky gin and langoustine tartar, and black garlic ice cream served with fresh cheese, kumquat and puffed rice provide a flavour sensation for every diner.

With over 20 years of culinary experience including posts in Dubai, Milan Italy and most recently China, Chef Ivan Fargnoli joined Hilton Molino Stucky Venice in 2023. Bringing a wealth of international influences and impeccable standard to his role, Ivan oversees a brigade of 32 and is responsible for the development and execution of the hotel’s menus for its restaurants, Bacaromi, Rialto and Aromi, events held at the hotel, as well as managing the kitchen on a day-to-day basis.

Nightly rates at Hilton Molino Stucky Venice begin at €240 per night based on double occupancy with breakfast included. Molino Suites start from €590 per night. For more information, and to book your stay, please visit:

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