Dervla Louli

"Sip on an Aperol spritz while looking out to sea and order the two most famous dishes on the menu, the Taglioni Verdi gratinati al Prosciutto (thin green taglioni au gratin with ham) and the famous Carpaccio Cipriani (thinly sliced raw prime beef seasoned with ‘Cipriani’ sauce)."

Tony Abou-Ganim

"George headed over to Cip’s Club and ordered Carpaccio Classico Cipriani. The food was delicious, especially when washed down with a couple more Aperol Spritzes."

Alexandra Kirkman

"Cip’s Club, the hotel’s outdoor hotspot with mesmerizing views of St. Mark’s Square and the Doge’s Palace, offers inimitable ambience and innate glamour; don’t miss the carpaccio classico Cipriani."

Peter Morrell

"We both began with a classic – the famous Cipriani Carpaccio, something which many restaurants emulate, invariably without success. This was perfect, quality beef full of flavour, sliced paper thin and served with the authentic mayonnaise sauce with just a touch of lemon and a touch of Worcestershire sauce."

Stephen Bayley

"In spite of its unflattering design and lighting, its food is fresh, local and confident. We ate a perfect veal carpaccio."

Laura Stewart

"Under twinkling lights laced through the bougainvillea trees repeat guests often order the legendary Carpaccio con Salsa Cipriani - a divine plate of wafer-thin slices of raw prime beef seasoned with Cipriani’s original secret sauce and the Risotto Primavera."