The ace in Venissa’s pocket is its location on the remote Mazzorbo island—not to mention its star chef in the kitchen. Six guest rooms mix rustic elements (wooden rafters; vintage wardrobes) with Italian haute design (colorful Driade rugs; light fixtures by Artemide). There’s no mini-bar, but it’s a small price to pay when you have Paola Budel downstairs. The former executive chef of Milan’s Hotel Principe di Savoia, Budel is known among Italy’s top chefs for her experimental dishes. Try her pan-fried lagoon eel with broccoli cream made with ingredients from Venissa’s gardens.
Room to Book:
The attic rooms, Certosa and Burano, are the most spacious and have views of the Venetian lagoon or the on-site vineyard.
While you're at the hotel, reserve one of the 4,880 numbered bottles of the hotel's 2010 debut Venissa wine, made from the Dorona grape, which is a native Venetian varietal grown on site.