The Michelin-starred chef

Philip Chronopoulos

Mediterranean roots
Born in Athens, Philip Chronopoulos trained at the Ecole Bocuse in France. His experience of working in prestigious establishments honed the qualities essential to becoming a great Chef.

A gourmet cuisine of emotion
In 2015, he became head chef of the Palais Royal Restaurant, with the challenge of writing his own culinary story. He ventured to give it a Greek twist. The mezze at the start of his menu tells the story of his homeland, a childhood memory.

Chef deux étoiles Michelin à Paris
In February 2022, he was awarded two stars in Paris, and in November 2024, just a few months after opening the restaurant, he was awarded a star in Venice.

The restaurant gastronomic 1 Michelin Star

A grandiose setting, lavish cuisine, just a stone’s throw from St. Mark’s Square

The imposing auditorium of the former Council Chamber is now home to the Palais Royal Venezia, THE grand restaurant in all its splendour. Whether inconspicuous in the alcove or dazzling in the centre of the gastronomic stage, dressed in white and red, the tables are set in the style of the 19th century.
The silverware gleams. The water glasses, created exclusively for Nolinski by master glass-maker Berengo Studio, reflect the hotel’s nautical theme. The Byzantine-style arches confirm that the culinary drama is set in Venice. Velvet banquettes and armchairs provide a warm welcome for guests, actors and spectators in the gastronomic opera that takes place every evening.Statuary and antique fountainheads add to the theatricality of the setting, while attentive waiters move amidst contemporary works of art.

menu

Excellence & Generosity

The art of French excellence
The menu showcases the richness and simplicity of Mediterranean cuisine. It reflects the very essence of the Palais Royal Restaurant: French excellence, Chef Philip Chronopoulos’s Greek touch, the finest produce sourced in Italy and the attentive service of an entire team.

A cuisine of emotions
More than just being attractive, he wants his cuisine to be delicious and to arouse the senses. It’s a cuisine that appeals straight to the heart, to leave a lasting impression and reach for the stars.

Inspirations
The menu features reinterpretations of Venetian and Italian specialities, as well as incredibly fresh seafood straight from the Venice fish market. The quality of the langoustines, lobsters and octopus is unrivalled.