A REFINED
ITALIAN RESTAURANT
There are places that you become attached to because of the warmth of the atmosphere, as evidenced by the regularity of their customers. They endure and improve over the years, and the Trois Verres restaurant is one of them.
The attentive and discreet presence of the team, the attention to detail in the dining room by Maître d'hôtel Dario Fantauzzo, and in the kitchen ensure this consistency. Chef Daniele Piccinini infuses his personal version of Italian tradition and revisits the regions, inspired by his background.
A REFINED
ITALIAN RESTAURANT
There are places that you become attached to because of the warmth of the atmosphere, as evidenced by the regularity of their customers. They endure and improve over the years, and the Trois Verres restaurant is one of them. The attentive, unobtrusive presence of the team, the attention to detail in the dining room by Maître d'hôtel Dario Fantauzzo, and the attention to detail in the kitchen ensure this consistency. Chef Daniele Piccinini infuses his personal version of Italian tradition and revisits the regions, inspired by his background.
A FLAVORFUL
Kitchen
Chef Daniele Piccinini loves to work with good quality produce. He offers a simple cuisine that reveals itself in its meticulousness. His fresh tagliolini and risotto are tinged with the colours and aromas of the season.
Snacked, roasted, braised, cooked slowly or at low temperature, meat and seafood reveal their full flavour. And when a spice, a condiment or a hint of a foreign influence slips into the plate, it's that little extra that makes today's Italy.
head chef
DANIELE PICCININI
Chef Daniele Piccinini loves to work with good quality produce. He offers a simple cuisine that reveals itself in its meticulousness. His fresh tagliolini and risotto are tinged with the colours and aromas of the season. Snacked, roasted, braised, cooked slowly or at low temperature, meat and seafood reveal their full flavour. And when a spice, a condiment or a hint of a foreign influence slips into the plate, it's that little extra that makes today's Italy.
THE SPLENDOR
OF VENETIAN CRAFTSMANSHIP
Three Murano glass chandeliers bathe the room in precious halos. The one in the centre, a unique piece made to measure for the restaurant, has 2,000 ornaments. They were blown and spun by hand by the Barovier e Toso workshop (founded more than 700 years ago), in what is known as crystalline glass, which they created in the 15th century and is perfectly pure, free from lead and arsenic.
The art of creating Murano glass is a secret handed down from generation to generation within a family. Despite its reputation, it has become rare, with only fifteen kilns still in operation on the island.
OF VENETIAN CRAFTSMANSHIP
Three Murano glass chandeliers bathe the room in precious halos. The one in the centre, a unique piece made to measure for the restaurant, has 2,000 ornaments. They were blown and spun by hand by the Barovier e Toso workshop (founded more than 700 years ago), in what is known as crystalline glass, which they created in the 15th century, perfectly pure and free from lead and arsenic. The art of creating Murano glass is a secret handed down from generation to generation within a family. Despite its reputation, Murano glass has become rare, with only fifteen furnaces still in operation on the island.