A master of the rotisserie and grill, Chef Luigi Bomparola recreates the unique flavors of Venice, drawing from his extensive knowledge and repertoire of regional recipes.

Complement your meal with a variety of fresh breads baked throughout the day at Il Fornaio's nearby bakery and a bottle of wine from Canaletto's list of distinctive vintages.

The restaurant's architecture is as remarkable as its food with 16-foot ceilings rising above polished hardwood floors and a glorious exhibition kitchen. Luxurious booths envelop diners in intimate privacy.

Upstairs, five distinct private rooms, for groups as small as 6 or as large as 175 - offer breathtaking views of the Grand Canal and gondolas passing below.