Every St. Regis hotel around the world has its own take on the Bloody Mary, a tradition that began in 1934 at the King Cole Bar in New York where bartender Fernand Petiot introduced the vodka-tomato cocktail to the city’s high society. He first served a version in Paris but refined it for the hotel’s well-heeled crowd, and what started as a simple hangover cure quickly became a St. Regis signature.
Arrive at The St. Regis Venice by boat taxi and the scene almost doesn’t look real. Gondolas glide past, the Basilica catches the light, and the bridges seem close enough to touch. After check-in, pass through the art-filled lobby and head to the terrace overlooking the Grand Canal. Sit at the bar and take in the view.
The menu offers everything from negronis to spritzes but the house ritual is the real standout. The Santa Maria, Venice’s take on the classic Bloody Mary, arrives clear and luminous, a visual contradiction that instantly sets it apart from the tomato-red original. You may pause before taking a sip, unsure what to expect. Then the flavor unfolds, savory and bright with a touch of heat from horseradish and a smooth grape-tinged finish from Poli Grappa. Made with clarified tomato juice, horseradish-infused vodka and a house-made spicy tincture, it feels distinctly Venetian, defined by clarity, craft and a touch of theater.
“The Santa Maria captures the city’s essence, luminous, artful and deeply rooted in place,” says Facundo Gallegos, Director of Food & Beverage at The St. Regis Venice. “It’s named for the Basilica di Santa Maria della Salute and served in a custom glass that mirrors its curves.” It’s both a nod to tradition and a reinterpretation, distilled through Venice’s lens of design and craftsmanship.
That same focus on artistry carries into the Arts Bar where cocktails draw inspiration from Venetian design and the city’s creative heritage. Each drink is served in bespoke Murano glassware made with Berengo Studio, connecting guests to the craftsmanship that defines Venice. “In Venice, art isn’t something you visit. It’s something you live with every day,” Gallegos says. The bar’s energy comes from that sense of integration, blending mixology with the rhythm of the city.
At Gio’s, Executive Chef Giuseppe Ricci explores the flavors of Veneto and Puglia with the same emphasis on seasonality and simplicity. The bar and kitchen share ingredients and ideas so the food and drinks speak the same language. Ricci’s menu moves from seafood crudo to hearty pasta dishes and the cocktails and wine pairings evolve alongside it.
On the Ginori Terrace, muted Castagna and Meringa tones frame porcelain by Ginori 1735 while guests linger over drinks as the light shifts across the canal. The pace of the city slows here. Conversations stretch out, glasses catch the last of the sunlight and dinner feels like an extension of the view. For Gallegos, that ease is central to how St. Regis approaches hospitality. “From Champagne sabering at sunset to afternoon tea with Venetian flair, each ritual celebrates heritage in a modern way,” he says. The Santa Maria fits seamlessly into that rhythm, a clear and understated cocktail that captures the beauty of Venice with every sip.