Seize the chance to dine in an Alajmo restaurant with a special deal
Cuisine to unmask the true self
Located at the base of Venice’s Rialto Bridge, inside the atrium of the recently-remodeled T Fondaco dei Tedeschi luxury department store, AMO is the fruit of a collaboration between the Alajmo brothers and Philippe Starck. The simplicity of the ingredients and the lightness of the dishes make AMO the perfect place to free your spirit and open your heart. Inside the café, guests can enjoy Italian sweet and savory delicacies throughout the day, while at lunch and dinner, the courtyard becomes an honest-to-goodness restaurant with a wider range of dishes including items fresh from the Rialto market, three styles of pizza and not-to-be-missed Alajmo classics like a savory potato cappuccino.
The AMO restaurant menus feature fresh ingredients from the Rialto market, such as vegetable tartare with crispy black rice focaccia, sea bass carpaccio with green pepper and raw hand-chopped beef with a light wood-smoked sauce. Guests will also find three types of Alajmo-style pjzza (baked, steamed, fried) and other Alajmo classics like the potato cappuccino with Bolognese meat ragu or dill tagliolini with seafood sauce. At dinner, there are more options to choose from like breaded but not cooked lobster with cuttlefish tagliatlle or the Laguna steamed pjzza topped with shrimp, cuttlefish milk, mullet bottarga. The dessert menu includes panettone of the month or cream gelato with special house toppings.
AMO, in the wake of the other Alajmo family cafés and coffeehouses, is a must visit destination for true Italian coffee lovers. The varieties of 100% Arabica beans are selected by Gianni Frasi, the soul of Laboratorio di Torrefazione Giamaica Caffè roasters based in Verona, and are prepared by baristas who trained under Frasi himself. The AMO café is open throughout the day, serving Italian-style breakfast in the morning with sweets prepared (with and without flour), as well as yellow croissants filled with turmeric cream or chocolate hazelnut muffins made extra virgin olive oil (gluten and dairy free). Later in the day, the long glass counter is filled with single-portion cakes and macaroons, as well as gourmet sandwiches, mini-pizzas and a fried Venetian snack of the day.
The AMO kitchen is led by executive chef, Silvio Giavedoni, who has worked alongside Massimiliano Alajmo for over a decade, and chef Marco Danelli. The bar is managed by Lucas Kelm, while the restaurant benefits from the elegance and professionalism of maître Michele Pozzani.