Chef Esposito builds a new team by focusing on young talents: Raffaele Iasevoli, Executive Chef, and Pastry Chef Raffaele Santoro. A new chapter of culinary excellence in the heart of Venice

The Nani Mocenigo Palace, a 5 star luxury hotel in the heart of Venice, is pleased to announce the arrival of Chef Gennaro Esposito for a special collaboration with the restaurant La Bauta. This project enriches the offerings of the prestigious Venetian hotel with the unmistakable creative touch of one of the most highly regarded chefs in contemporary Italian cuisine.

For the first time, Gennaro Esposito is collaborating in the Venetian lagoon, drawn by the rich food and wine traditions and artistic heritage of the area. To reimagine the La Bauta menu with an international flair, he has formed a new team, bringing in two young talents from Campania: Raffaele Iasevoli as Executive Chef and Pastry Chef Raffaele Santoro. Iasevoli trained under Esposito himself, working with him on the Evo Bistrot project for Centumbrie. He also brings significant experience from Le Meurice Hotel in Paris, where he managed the restaurant side of the Maison Ducasse. Santoro, another talented Campanian chef with an international background, has worked from Ibiza to London, passing through Milan at Armani Ristorante & Caffè and Hotel La Palma in Capri. This young yet highly professional team, under Esposito’s guidance, has refreshed the offerings at La Bauta.

With two Michelin stars and a career filled with accolades, Gennaro Esposito brings to the Nani Mocenigo in Venice a culinary philosophy rooted in Mediterranean tradition, reinterpreted with elegance, technical skill, and a contemporary sensibility. La Bauta thus becomes a place where the flavors of the Venetian lagoon meet the soul of the South, in a journey that celebrates local excellence, seasonality, and classic traditional dishes. Chef Esposito is also organizing special events at La Bauta:
The first is scheduled for October 21 at Lo Squero di San Trovaso, just steps from the hotel, in a typical Venetian boatyard where gondolas and other traditional boats are crafted and repaired and other boats typical of the lagoon tradition. More events will follow in early November to present a special edition of artisan panettoni. 

“Stepping into the heart of such a historically rich and charming place like the Nani Mocenigo Palace is a truly emotional experience,” says Chef Esposito. “My cuisine is meant to be a bridge between cultures, a harmony between tradition and innovation just like this palace.”

By his side, Raffaele Iasevoli, Executive Chef of La Bauta, adds: “The menu is inspired by Mediterranean cuisine and its influences, while also paying homage to the classic and recognizable dishes of the Venetian lagoon, to which we’ve added a unique twist suited for an international clientele. The menu features iconic and recognizable dishes by name, such as baccalà mantecato, cicchetti, or sea bream and citrus risotto, alongside bolder creations that tell stories through ultra-fresh ingredients and surprising combinations.”

Pastry Chef Raffaele Santoro explains: “My idea of pastry is rooted in Campanian tradition, but reinterpreted using modern techniques. That’s why I’ve included reimagined classics like babà and tiramisu, as well as more contemporary desserts such as a vegan almond cream, apricot confit with aromatic herbs, tonka bean chocolate mousse, raspberry mousse paired with kefir, red fruit gel, and lemon confit a nod to Campania with a modern touch.” 

Set among original 18th-century frescoes, Murano glass chandeliers, and a secret garden, La Bauta offers a complete sensory experience: intimate, refined, and deeply Venetian.

Paolo Caffi, CEO of the Nani Mocenigo Palace, comments: “We are truly proud to bring to Venice an excellence like Gennaro Esposito, who will make our restaurant truly special, creating a dialogue between different cultures and flavors. Our vision of hospitality is to engage all the senses through an exceptional food and wine offering, combined with the art of the palace and service where details make all the difference. The arrival of Esposito marks an important step toward making the Nani Mocenigo experience even more unique and unforgettable.” With this prestigious collaboration, the Nani Mocenigo Palace confirms its mission to be not only a historic and charming residence, but also a cultural and gastronomic hub in ongoing dialogue with the city.

THE NEW MENU BY GENNARO ESPOSITO, RAFFAELE IASEVOLI, AND RAFFAELE SANTORO

La Bauta presents a culinary journey blending Venetian roots with Mediterranean influences, emphasizing seasonality, research, and local sourcing.

The menu begins with classics like a generous “Seafood crudo”, and inventive variations like “Venezia”, an appetizer of sarde in saor, baccalà mantecato on fried polenta, and Venetian-style scallop. For fish, there’s a strong focus on high-quality local products.   Then come “Battuta di Fassona”, Piedmontese beef tartare with tomato gazpacho, goat cheese, and vegetable Catalan salad; “Our Parmigiana”, A twist on the traditional eggplant dish with pecorino fondue and tomato sauce, paying homage to Neapolitan roots; “La Bauta Cicchetti Selection”, A creative amuse-bouche concept using mostly recovered ingredients, aligned with sustainable cuisine.

Highlights also include: “Fried Selection”, A take on a Venetian classic; “Sea Bream and Citrus Risotto”, Made with Carnaroli rice (San Massimo reserve), sea bream, citrus, saffron, and caper powder. A citrusy, slightly acidic dish thanks to lemon juice and yuzu; “Linguine and Cuttlefish”, With Mediterranean cuttlefish ragout, spicy chard greens, and squid ink sauce, using fresh seafood from Rialto market; “Potato Gnocchi”, With monkfish sauce, marinated pulp, and green onion; “Guinea Fowl Tortelli”, Featuring organic guinea fowl, summer mushrooms, lovage, and black truffle; “Spaghetti al Pomodoro (Gennaro Esposito Selection)”, A symbolic dish of his Italian cuisine.

The second course offerings include: “Catch of the Day”, With green bean pesto, cherry tomatoes, and Mediterranean herb broth; “Venetian Fried Fish”,  Featuring local catch from Rialto market with aioli sauce and mixed greens; “Chicken Cacciatora”, Made with organic meat, slow-cooked, and served with Neapolitan-style eggplant.

Pastry Chef Raffaele Santoro, leads the dessert journey, blending memory and innovation: “Babà”, Served with vanilla cream and wild strawberries; “Our Tiramisu”, there is room for creations such as the “Cabossa”, Chocolate and tonka bean mousse, apricot confit, and almond cream, “Délice di Lampone”, Raspberry mousse with kefir, pistachio, and red fruits.