Dine in the piazza in lively St. Mark’s Square, with modern, authentic Italian fare
accompanied by live music and a lively ambiance.

A master of the rotisserie and grill, Chef Gianpaolo Putzu 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 six or as large as 175 - offer breathtaking views of the Grand Canal and gondolas passing below. Created by the founders of the Il Fornaio restaurants, Canaletto is quite simply the quintessential Venetian dining experience.

Please contact our Special Events Coordinator Kelly Mendez for more information.

Meet Our Chef

Gianpaolo Putzu


Gianpaolo Putzu grew up in a small town where sustainable cooking was the way of life. "In Onifai, Sardegna, we didn't shop at supermarkets or eat packaged foods. Our family raised sheep, pigs and chickens and grew fruits and vegetables that my mother preserved for the winter months. We ate by the seasons: at Easter, it was lamb; in the summer, we ate a lot of artichokes ­ oh man, I love artichokes! ­ and made our own sausage, cheese, cured olives and olive oil. That's just how we did it."

Pane Frattau, made with Sardinian Pane Carasau bread, is a rustic, lasagna-style tradition. Malloreddus con Polpettine di Cinghiale is one of Gianpaolo¹s favorites: ridged shell pasta and wild boar meatballs in rich tomato sauce, finished with Sardinian pecorino. "Wild boar roam freely throughout Sardegna; the flavors in this dish remind me of home." A traditional Sardinian sweet ­ "arancia alla nuorese" (candied orange peels, toasted almonds and honey) - accompanies Panna Cotta al Mirto Rivisitata. "No one in Sardegna uses refined sugar; we sweeten foods with honey or grape must. This candy is typical of central Sardegna - simple and natural."

07.22.16 - 07.22.16
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