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Oro Restaurant Venezia Reviews from The Last Year
Oro… A Gold Standard Restaurant
I regularly visit the beautiful Cipriani for drinks/cocktails in the bar and by the pool almost every night while I’m in Venice and I’ve been to the Cip’s Club restaurant a couple of times, but this was my first time at Oro and was more than pleasantly surprised at how great the cuisine here is. The food served is modern but pays homage to Venice and the lagoon. We had great pasta and risotto naturally, but some other dishes were very interesting, unique and presented beautifully, such as the Venetian mask shaped cracker topped with flowers and there was also a savoury drink for a course that was presented in a glass that looked like a garden. Presentation here is truly top notch. My partner eats meat, but as a vegetarian I didn’t feel left behind whatsoever. One of the greatest pasta dishes I’ve ever eaten was here at Oro, it was a linguine with smoked tomatoes and if I remember I believe it had sultanas and pine nuts also, so it was a pasta reinterpretation of sarde in saor. This dish was equally as good as pasta I’ve had in Le Calandre and Osteria Francescana. This is a must visit restaurant for vegetarians. The wine list is great and we drank a lovely wine of Veneto, which was a Giuseppe Quintarelli Amarone. The décor of the restaurant reminds me of the 50s/60s and the “Dolce Vita” era, which is typical of the whole Cipriani hotel actually. The restaurant also has views of the calm lagoon and across to the Lido. The service was friendly and professional, especially one gentleman stands out who went out his way to chat to us for a while and got us a bag for our finished wine bottle as I like to collect bottles and put them on display. It must be said that I really cannot comprehend the negative reviews for Oro and these must be ignored as I don’t think these people know what they’re talking about. I’ve eaten in one, two and three Michelin star restaurants around the world, including Paris and some of the best in Italy and I can quite confidently say Oro should be at least two Michelin stars. Enoteca Pinchiorri is the worst three Michelin starred restaurant I’ve ever eaten in and Oro is a much better restaurant. I’d recommend taking the complimentary shuttle boat from San Marco to spend an evening eating at Oro and having pre or after dinner drinks in the bar or by the pool listening to the live music and singers. A must visit while in Venice!
Wining and Dining Magic
I suspect many guests dining at Oro will be staying at the superb Cipriani hotel so already feel like they are ten feet tall when they enter the lovely space where the restaurant is situated. If they aren’t they will probably have had the experience of feeling like a film star travelling to the restaurant in the hotel’’s iconic speed boat from San Marco. Either is a great prelude to the epicurean magic that awaits. As one would expect from a Michelin starred restaurant food and wine are superb with some dishes being admirably creative. Service is attentive, courteous and unrushed. `Overall a magical meal in a magical setting.
Breakfast at Hotel Cipriani
As expats living in Italy we wanted a quintessential Venetian experience without an exorbitant price tag. So, with great anticipation and high expectations we found ourselves in piazza San Marco at 7am boarding the Cipriani shuttle boat to take us to this iconic hotel for breakfast on the terrace at Oreo Restaurant. Every touch point of the Cipriani experience exceeded our expectations, from the warm greetings of the boat crew, staff we passed in the hotel lobby and gardens, through to the warm and unpretentious service by Melita and her team during “colazione”. As non resident visitors to this exclusive property we thought we may been treated like interlopers or wannabees, but the team at Oro were super hospitable and kind. They even doubled as professional photographers making sure we captured our experience on a still and serene Venetian morning. Make sure you ask for a glass of Prosecco. It will be delivered with a smile and included in the fixed price buffet offering.
Never go here unless you want to be nauseous
Horrible awful food. It was a set menu with the strangest dishes that smelt and tasted horribly. My friend came back to the hotel with horrible stomach pain and couldnt leave the bathroom for hours. The chef tried to make it “interesting” but failed to do so as nothing tasted good. I have been to many fine dining establishments and michelin star restaurants but this was offensive. Only our waiter was 5 stars sadly do not remember his name just tall and blonde.
Bland, uninspiring, and Disappointing Experience
I booked a table at this restaurant in the hopes of finding a beautiful place with a bevy of Italian food selections as a Venice finale/send off with my wife. Due to user error (aka my fault) I arrived to the restaurant in sandals instead of closed toed footwear. I also made the mistake of assuming that we would have access to the a la carte menu as opposed to a fixed menu. I fully accepted responsibility for these two mistakes and apologized to the restaurant manager - a crisp, seemingly no nonsense gentleman. However, after an amazing starter dish, the evening went downhill due to a few things outside of our control: 1. The rest of the food was a combination of weird and bland, where my wife and I couldn’t help but ask…why? Of all the incredible options within the Italian food selection and palette, why would you serve these dishes? I can certainly appreciate bold food options (and they definitely felt bold and unique) but being bold for the sake of being bold did not work out that night. 2. While I’m certainly no fine dining aficionado, I’m always interested in learning the reason behind setting up a menu and crafting the delicacies. When the waiters described the dishes and what they represented, I appreciated their professionalism, but once again, was weirded out by the theme and narrative that night. 3. As the night went on, we noticed that our food took quite a bit of time to come out of the kitchen and observed that other patrons who had arrived after us had already left. This leads me to one of two conclusions: Either the patrons that night would agree with me that the food was weird/bland/not appealing and left early OR we were being picked on for some reason. Perhaps the weird faces and small jokes we made? Perhaps some other nefarious reason (though I doubt it…the staff seemed way too kind and professional)? Maybe I’m reading too much into it, but by the time we finished our meal and paid, we had stayed at the restaurant for almost 4 hours. Yikes! 4. Wife and I straight up did not feel great a few hours after the dinner and the next morning. Without giving too much detail…there was definitely an impact on our digestive system. I would rate our experience 2 out of 5 stars. I can’t help but give the staff at least one additional star for their professionalism, but the rest of the night was so long, drawn out, with way too bland of a menu to truly enjoy the experience.
An adventure of flavours
An adventure of flavours. It was perfect a culinary experience for our honeymoon. We loved the Vegetum menu and the wine pairing. The service was impeccable. Location and view were beautiful. Thank you so much.
Oro Restaurant – the gem of Venice
Recently (20/6/2023), my wife and I dined at Oro, located in the historic Hotel Cipriani. The ambience is contemporary with seating limited to about 10 tables, widely spaced to ensure intimacy. Oro’s location on Giudecca affords spectacular vistas of Basilica San Marco, Campanile, and the Doge’s Palace at night. We savored the eight-course tasting menu. Highlights were a delectable trio of small dishes including fish carpaccio (sashimi grade), fish and green bell pepper prepared tempura-style entitled “unmasked”; an artful island of small, yellow/ purple/ orange/ lavender flowers seemingly floating on a sea of chilled polenta broth; stone crab in egg yolk foam topped with fragrant black truffle; mildly sweet langoustine, monkfish and sole in tagilatella pasta bathed in clam sauce, citrus (citron), vibrant green samphire, and spirulina (algae) foam; succulent turbot with white asparagus covered in a Hollandaise-like sauce with truffle oil drizzle. Kudos to maître d' Federico, hostess Margarita, waiter Francesco, sommelier Luca, and Chef Riccardo Canella, who graciously visited our table. With his creativity, mastery of flavor and cooking technique, could a 2nd Michelin star not be far behind?
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Prepaid Reservation Fee
By 👻 @CivilizedCard10, 07/06/2023 5:26 pm
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When you sell a reservation that has a prepaid fee AT takes a commission on that fee. This doesn’t really make sense because it’s an expense the seller incurs not part of the profit that is shared.
For example:
Carbone NYC fee to book table for 2 is $108.88
If you sell it for $200 on AT you get $140 from them.
Your net profit is $31 and AT collects $60 in fees.
It would make more sense not to charge commission on the upfront fee as this creates a disincentive and results in higher costs for buyers.
2 Answers
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Don't like the Answer? Add another one. |
Answer from 🥩 @FamousStation67 (07/06/2023 6:51 pm)
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Agreed. Ultimately not addressing this month after month is clearly resulting in a drop in certain venue’s rankings & sales.
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By 👻 @CivilizedCard10 (07/08/2023 3:03 pm)
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By 🍑 @BraveCloth47 (07/07/2023 9:32 am)
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By 🧿 @DefendableJump50 (08/20/2023 3:21 pm)
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By 🥩 @FamousStation67 (07/11/2023 10:39 pm)
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By 👻 @CuddlyRice61 (10/13/2023 1:15 am)
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By 👻 @EarthyCook75 (11/05/2023 1:15 pm)
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Answer from 👻 @LaudableSupport16 (10/23/2023 11:47 am)
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I agree to this!
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