The Cipriani at the Copacabana Palace epitomizes the evolution of the legendary hotel, opened in 1923, since its purchase by the Orient-Express in 1989. The Cipriani has been one of Rio de Janeiro's top choices for fine Italian cuisine since the 1990s, when it replaced Bife de Ouro - the Golden Steak - as the hotel's main restaurant. The Copacabana also has the poolside Pérgula Restaurant, as well as two bars.
Copacabana Palace, Rio de Janeiro, Brazil
In 2011, the restaurant was fully redesigned. French architect Michel Jouannet, also responsible for work at Hotel Cipriani and the renovation of Brazil's other Orient-Express establishment - Hotel das Cataratas, at Iguaçu Falls - brought Venetian flair into the ambiance.
Luxury details include Fortuny lamps, watercolors depicting Venice scenes, ceiling lamps straight out of a Hotel Cipriani guest room and, on the ample windows overlooking the Copacabana Palace swimming pool, white drapes reminiscent of the ones at the cafes of Piazza San Marco.
The resulting ambiance, quite romantic, blends in beautifully with the overall hotel décor, which has benefited from several renovations since the early 1990s and made the most of the original design by French architect Joseph Gire - who, in turn, was inspired by stunning hotels such as Le Negresco in Nice.
Cuisine at the Cipriani:
Luca Orini has been Cipriani's new chef since late 2013. He previously worked at the Grand Hotel Timeo by Orient-Express in Taormina, Italy.
In February 2014, the chef is debuting a new menu, which will reflect his contemporary slant as well as his insight into Brazilian preferences.
Innovations include an executive lunch menu.
Dress code: Smart casual
Children under 10 are not allowed
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Avenida Atlântica 1702
Rio de Janeiro - RJ
Luxury and Epicurean Experiences in World Travel:
The Chef's Table at the Cipriani Restaurant
With only six seats, the Chef's Table at the Hotel Cipriani Restaurant places diners right by the kitchen for a meal personally prepared by chef Luca Orini. The tasting menu is paired by the restaurant's sommelier with wines from the restaurant's fine cellar.
At the end of the meal, you receive a customized menu signed by chef Finamore.
The table can be booked for one to six guests at R$500 per person, plus a 10% service tax.