An History of excellence
2004 Chef Corrado Fasolato arrives at the Met Restaurant. His experimental Cuisine
is new, but attentive to tradition and is known as Fusion. It became a great hit
in Venice, winning favor with both food critics and the general public.
2005 For the first time in its history, the Met Restaurant is awarded with a
2008 The location is enhanced by a major restyling, transforming the Met into
a place of rare elegance. Murano glass chandeliers, 17th century paintings and
the fireplace to warm the atmosphere.
2009 In recognition of its constant innovation and drive to push back to frontiers,
the Met Restaurant is awarded Tre Forchette of the Gambero Rosso and with the
second Michelin Star.
2012 Chef Luca Veritti starts his career at the Met Restaurant, proposing a new
culinary concept in line with a path of excellence. He calls it “Tracontemporary
2013 After just 18 months since the launch of the new gastronomic concept, the
Met is again awarded with a Michelin star.
2017 The Met Restaurant gives a twist to its concept and location, expressing
the encounter between food and fashion thanks to the unconventional touch signed
by the sartorial Atelier Raptus&Rose. The Cuisine becomes lighter and more
nature-oriented, experimenting with many cooking techniques aimed at maintaining
the essence of each dish.
On this occasion, the Rose Room by Raptus & Rose has come to light, an oriental-inspired
corner where to sip a selection of exclusive cocktails and taste small dishes
with a floral aesthetic.
2020 Chef Luca Veritti's path to excellence at the Met Restaurant ends, waiting
to find out what the future holds.