May 2026…// Aromi, the signature gastronomic restaurant at the iconic Hilton Molino Stucky Venice on Giudecca Island, is delighted to announce its seasonal reopening from 1st May 2026. The restaurant will welcome guests throughout spring and summer until the end of September, offering one of Venice’s most refined fine dining experiences.
Set in an intimate waterside location with both elegant indoor seating and a spectacular canalside terrace overlooking the Venetian lagoon, Aromi is designed for special occasions and truly memorable dining experiences, where culinary artistry meets unforgettable views to the accompaniment of live music during summer evenings.
The reopening marks the unveiling of a brand-new menu created by Chef Ivan Fargnoli, whose contemporary vision continues to shape the gastronomic identity of Hilton Molino Stucky Venice. Each course forms part of a Chef’s Tale, expressing memory, travel, and experiences through seasonal ingredients and carefully balanced contrasts, complemented by curated wine pairings.
Chef Ivan Fargnoli commented: “Aromi is about storytelling through flavor. Every dish reflects my experiences across cultures and my passion for combining Italian excellence with Asian influences. This new menu is designed as a journey – one that we invite guests to experience fully, especially through our tasting menu with wine pairings.”
The new menu showcases a progression of bold yet elegant flavors, beginning with starters such as squid tagliolini with ginger dashi and Kaluga caviar, Hamachi amberjack with tomato essence and basil infusion, duck tartare with oyster mayonnaise and lagoon herbs, and seared sweetbreads with Sichuan pepper. Main courses include Glacier 51 with sweet garlic and salted lemon, Wagyu with beetroot BBQ and hazelnut, glazed eel with umeboshi and rhubarb, pigeon with white asparagus and truffle, and a refined zucchini dish with vegan garum and puffed quinoa. Pasta and risotto dishes further elevate the experience, featuring sea urchin spaghetti with yuzu kosho bisque, chicken liver tortelli with Buddha’s hand citron, artichoke risotto with Cynar infusion, and cuttlefish gnocchi with beurre blanc and tuna powder.
Offering diners the option of three four-course tasting menus to choose from including ‘Eastern Depths,’ which utilises carefully selected ingredients and references to Japanese and Chinese flavors exploring the ocean’s depths. A culinary journey across Italy to Japan and the Middle East is revealed in the ‘Land Encounters’ tasting menu, where dishes such as Mafaldine with baba ganoush and succulent Wagyu are paired with Coconut ganache. The ‘Lagoon Garden’ menu is a tribute to the gardens, salt marshes and islands of the Venetian lagoon, where vegetables and seasonal product take centre stage.
The Eastern Depths and Land Encounters four-course tasting menu are priced at €120.00 per person excluding drinks. The Lagoon Garden tasting menu is priced at €100.00 per person excluding drinks.
For a longer gastronomic experience to savior, ‘The Silk Road’ tasting menu, a seven-course culinary journey that weaves together rich flavors of Chef Ivan’s culinary path between East and West. Each course is a reflection of Fargnoli’s personal journey that build to a spectacular finale – succulent Wagyu and sea urchin spaghetti with yuzo kosho bisque followed by a decadent trilogy of chocolate desserts plated to perfection to captivate every sense.
The Silk Road seven-course tasting menu is priced at €160.00 per person excluding drinks or from €240.00 per person with wine pairing.
Aromi will operate throughout the spring and summer season, offering one of Venice’s most distinctive fine dining experiences within the historic setting of Hilton Molino Stucky Venice.
Nightly rates at Hilton Molino Stucky Venice begin at €240 (£207*) per night based on double occupancy with breakfast included. Molino Suites start from €590 (£510*) per night. For more information or to book visit https://www.hilton.com/en/hotels/vcehihi-hilton-molino-stucky-venice/.
*Price in pound sterling accurate at time of publication.
