Alajmo: the attention to detail is what makes the difference

Restaurants of the Alajmo Group: a new reason for food lovers to visit Venice.

The Alajmo family

Since the second post-war period, with the cheese counter under the Salon of Padua by Grandpa Vittorio, the family has dedicated itself to the world of quality gastronomy. In the 1981, Le Calandre was born from the lucky encounter of two talented young people (Erminio Alajmo and Rita Chimetto). Over the years, the children, Raf, Max and Laura, each of whom freely chooses the path that most involves him and fascinates him. In the 1994, parents decide to leave in the hands of their children, who are still very young, the work they started successfully. Today, every member of the family has a well-defined role within the Alajmo Group.


Born in Padua in the 1968’s, Raffaele (Raf) Alajmo began his career alongside his father Erminio in the service in the hall at Le Calandre as sommelier. He deepens his knowledge of the world of wine by visiting the wine-growers, the oysters and the most important Italian and French wineries. In the 1994 he took over the management of the restaurant, aiming first of all to enhance the talent of his brother Max. After managing Le Calandre for more than twenty years, he started business operations in continuous expansion, becoming the driving force of the Group at the entrepreneurial level. Today it is C.E.O. and maester des lieux of the Alajmo Group.


Born in Padua in the 1974, Maximilian (Max) Alajmo spent much of his childhood in Le Calandre, his playground, next to Mama Rita. After attending the Hotel Institute of Abano Terme and deepening his training in the kitchens of Alfredo Chiocchetti, Marc Veyrat and Michel Gu ard, in the 1994 he took over the kitchen of Le Calandre. In 2002 the Michelin Guide attributes the three stars to the restaurant: Max, only twenty-eight years old, thus becomes the youngest chef in the world to get this prestigious recognition. Today, based on Le Calandre, a creative centre as well as a culinary laboratory, it supervises and manages the kitchens of the Group’s premises.



Located at the base of Venice’s Rialto Bridge, inside the atrium of the recently-remodeled T Fondaco dei Tedeschi luxury department store, AMO offers light, healthy and colorful food intended to be enjoyed in company, including chef Max Alajmo’s steamed pizza and not-to-be-missed classics like his savory potato cappuccino.


Hostaria in Certosa, the Alajmo Group’s summer restaurant, offers both Venetians and visitors a place to escape to for the entire day, from breakfast all the way through after-dinner cocktails. Created in collaboration with Alberto Sonino, founder of the Vento di Venezia, the restaurant can seat about a hundred people outdoors and thirty indoors, plus lounges and various sitting areas. The Hostaria has a simple, yet curated design estetic based on a nautical theme. 

Located in the middle of the Venetian lagoon, Hostaria in Certosa offers simple Italian dishes, perfect for a summertime meal al fresco. Chef Silvio Giavedoni sources ingredients directly from the lagoon when possible, including clams, cuttlefish and other seafood.


At Gran Caffè Quadri, you can spend an entire day sitting in one of the most beautiful squares in the world, taking in the views of St. Mark’s Cathedral. Join us in the morning for a perfectly-pulled Italian epresso and brioche or a proper continental breakfast, then linger a bit longer for a pre-lunch aperitivo. In addition to coffee and cocktails, our menu includes a wide array of cicchetti, or Venetian-style small plates, that can be ordered as a snack, light lunch or proper meal.


Located directly above Grancaffè Quadri in a space that was orginally ocupied by Venetian governmental officials during the Serenissima, the restaurant has been open to the public since 1844. With the arrival of the Alajmo family in 2011, the restaurant gained international attention and received a Michelin star within a year. In early 2018, the dining room was completely rennovated based on the vision of Philippe Starck and the Alajmo brothers. The work was carried out by skilled Venetian artisans focused on reveal the original beauty and magic of the place.

Created by Max Alajmo and carried out by executive chefs Silvio Giavedoni and Sergio Preziosa, the Ristorante Quadri menu highlights contemporary interpretations of traditional Venetian and Italian dishes made with ingredients sourced directly from the Venetian lagoon. Guests can choose between two tasting menus as well as à la carte options.


Located in two rooms of Grancaffè Quadri, Quadrino boasts frescos from the late 1800s painted by Giuseppe Ponga. In 2018, the frescoed walls and ceiling were fully restored by skilled Venetian artisans and other design details were added by Philippe Starck.

Open for lunch and dinner, Quadrino is a casual restaurant located inside one of Venice’s oldest coffeehouses. Looking out directly onto St. Mark’s Square, guests enjoy traditional Italian dishes revisited by Max Alajmo. The menu changes regularly with simple preparations made with genuine, seasonal ingredients.

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