The protagonist of the appealing space is a monoblock kitchen of the latest generation produced by Marrone + Mesubim, equipped with the only Teppan in Venice, the Japanese grill used to make Teppanyaki. The setting is completed by a wine cellar that contains an enviable collection of vintages, including rare bottles of French Bordeaux, Burgundy and Champagne, and a Tuscan Merlot from 1995.

The walls painted by hand by the artist Matteo Bertelli with natural motifs of leaves and trees create an evocative continuum with the garden.

Cook the Lagoon is the witty name of the dinners – private and interactive events – which offer guests a chance to witness the culinary interpretations of each chef using local ingredients from the lagoon and its islands.

In line with the focus on sustainability that has always been a characteristic of Aman Venice, the Executive Chef Dario Ossola and Executive Sous Chef Dario Boschetti collaborate with farmers, fishermen and vendors at the local markets to be supplied with the freshest possible seasonal ingredients.

Along with the exclusive dinners of the two chefs, Palazzo Kitchen Table hosts a list of visiting chefs, including the Teppan master Koji Aida and Davide Oldani.

Davide Oldani has been the guide of the culinary offerings of Aman Venice, making them constantly evolve for the last four years, during which there has also been the launch of Arva, a concept based on original cooking techniques and a few simple ingredients as the protagonists, then extending to a selection of other Aman resorts around the world.

Palazzo Kitchen Table is also an ideal location for a quiet aperitif, both for guests of Aman Venice and for private events.