Refettorio Majer

A sponsor of art exhibitions, Majer is a bakery and patisserie brand with ten outlets deeply rooted in their respective Venetian sestieri, whose names they bear, and two dining venues: Giudecca and Il Refettorio. Majer has long been a familiar name in Venice for its pastries, traditional biscuits and whole-bean coffee. The historic name has also been retained by its new owner, Fabrizio De Nardis.

The power of colour
Il Refettorio is a small gem of minimalist design, created by Milanese architect Giuseppe Tortato, who has worked with the Majer brand for over a decade. His meticulous exploration of materials and craftsmanship is evident in the blue flooring and red brickwork, colours that recall Venice’s historic palazzi. The terracotta floor tiles, moreover, come from De Martino, a small kiln that still uses a traditional technique.

There is a disciplined yet subtly dynamic quality reminiscent of master architect Carlo Scarpa, visible in details such as the concrete staircase in the second room. Contemporary lines shape materials designed to age gracefully: the central counter in pewter and ebony, the aged timber ceiling boards, and the pale oak tables and chairs custom-designed for the restaurant. The dark-toned walls belong to a former hardware shop near the Basilica di Santa Maria Gloriosa dei Frari, the church housing the tombs of Antonio Canova and Titian, close to Campiello San Rocco and just behind the Scuola Grande di San Rocco.

At the table, understated originality
At the table, alongside an extensive selection of breads made with organic flours and heritage grains, seafood meets meat, including prized certified Japanese Miyabi Wagyu beef. Charcoal grilling is a house speciality, thanks to the Josper oven, creating a dialogue between East and West that evokes the glorious days of the Venetian Republic. To start, guests might choose Sant’Ilario prosciutto crudo, aged for 40–45 months, with crisp focaccia and sweet-and-sour garden vegetables, or grilled baby octopus with young chicory and bagna cauda. Handmade pasta dishes include tagliolini with smoked butter and seasonal truffle, or egg paccheri with plankton and seafood ragù. From the grill come a fillet of meagre or Adriatic catch of the day, served with sweetcorn cream, peanut butter, layered potatoes and a fresh sauce; or a tasting of mini burgers made with Chianina beef from Macelleria Fracassi and Fassona beef selected by Cazzamali, accompanied by plantain chips and kaffir lime mayonnaise. To finish, a semifreddo with caramelised peanuts, lemon cream, and milk-and-lemon ice cream. The distinctive, intriguing wine list looks eastwards. A tasting menu, also available in a vegetarian version, is offered at lunchtime.

Sestiere San Polo, 3138 – Campiello San Rocco – Venezia
tel. 041 9347366 – ilrefettorio@majer.it
www.majer.it

Cinquesensi

Cinquesensi Editore explores the connection between culture, art and taste through editorial projects that interpret the contemporary world from an original perspective. With the volume "A Tavola con l’Arte. Italia", it investigates the dialogue between fine dining, cultural venues and the new patronage of wine, creating a journey through territories, wineries, museums and places of hospitality.

A journey through Italy celebrating beauty and taste. Ilaria Guidantoni and Antonio Paolini have mapped more than 300 extraordinary destinations across all 20 Italian regions, from major cities to the most hidden villages, following three different paths: “Cuisine in Places of Art”, where museums and historic villas open their doors to dining; “Art at the Table”, featuring trattorias and restaurants that have embraced the language of art in both their cuisine and interiors; and “Art in the Glass”, exploring wineries designed by leading architects and vineyards in dialogue with art installations. A practical, richly illustrated guide for those who seek out and appreciate the many expressions of Italian creativity and style.

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