Il New Year’s Eve designed by Alessandro Borghese it is also confirmed for 2026 as one of the most anticipated events in Italian fine dining. The chef brings his recognizable style, suspended between memory and contemporaneity, to the two restaurants AB – The luxury of simplicity of Milan and Venice, with tasting itineraries specifically designed for New Year’s Eve. Two different experiences, united by the same gastronomic vision, which transform the dinner into a story built course after course.
A Veneziathe anticipation is particularly high. The restaurant overlooking the lagoon, hosted at Ca’ Vendramin Calergi and recently selected by the Michelin Guide Italy, welcomes the 2026 with a journey with the evocative title “Being reveals the Essence”. A menu conceived as a journey through Venetian tradition, reinterpreted with a contemporary language, in which technique, raw materials and identity dialogue without overlapping.
Borghese’s Venetian New Year is not limited to a succession of dishes, but becomes an experience designed to accompany guests until the stroke of midnight, including reinterpretations of chic-chetti, lagoon flavors and rituals that mark the transition to the new year, up to the first, inevitable Cacio & Pepe of 2026.
How much does it cost to eat on New Year’s Eve 2026 Da Vittorio: menu and price of the dinner at La Cantalupa
Alessandro Borghese’s New Year’s Eve 2026 menu
This the complete menu of the 2026 New Year’s Eve dinner at Alessandro Borghese’s restaurant in Venice:
Red tuna pastrami spicy and smoked, pickled cucumbers, old-fashioned mustard
Club sandwich in one bite
Bread, yolk gel with pepper, curly lettuce, dried tomato flakes, sardine bacon
Mini hot dog
Soft milk and sesame bread, lagoon sausage, pepper ketchup and ‘nduja
Shellfish soupgrilled sweet corn cream, garlic tomato broth, oil, chilli pepper and fresh oregano
Puffed bread stuffed with warm spider crab, glazed with caramel from its coral, lagoon herbs and timut pepper vinegar gel
Gnoccho “Fresh Pasta – the luxury of simplicity”
Stuffed with black cabbage, confit cooked cod throats, hot cod foam, parsley and black lime oil
Raviolo “Fresh Pasta – the luxury of simplicity”
Filled with fermented ricotta, pomegranate and butter reduction, juniper oil, gently cooked, smoked and glazed eel
Turbot fillet cooked at a low temperature, beurre blanc with lemon, cream and spinach powder, Asetra caviar, chives
Crispy caramel wafer filled with porcini mushroom and white truffle ganache
Venetian brioche served warm, filled with eggnog cream, vanilla ice cream
Musetto and lentils
- The first “Cacio & Pepe” of 2026
Wine routea selection designed to accompany the menu, from the cellar of the “AB – the luxury of simplicity” restaurant
How much to eat at the Borghese restaurant in Venice
For New Year’s Eve 2026, the experience proposed by Alessandro Borghese in his Venetian restaurant is placed in the highest range of end-of-year catering. The tasting itinerary designed for New Year’s Eve costs 500 euro per person and includes the entire menu built by the chef to accompany guests until midnight.
To this figure it is possible to add a wine pairing studied from the restaurant’s cellar, designed to dialogue with each course of the “Being reveals the Essence” journey. An offer that reflects not only the complexity of the menu, but also the exclusive context of Ca’ Vendramin Calergi and the experiential setting of the evening.
