Historic Venetian flourmill becomes the new Hilton Molino Stucky
At the end of the Giudecca island a massive brick structure, looking almost Germanic, presides over the wide canal looking north towards the tourist heart of Venice. In these remains of one of Europe’s largest flourmills, electricity was introduced to Italy, the first Italian elevators began operation and Venice’s largest hotel and convention venue stands.
The brick, neo-Gothic, 9 story high, 13-building complex was constructed at the turn of the 20th Century when the Swiss/Italian industrialist sought the perfect situation for his mill that could easily ship the milled flour by sea and receive the grains from Italy’s interior via the inland Veneto canal systems.
The audacity of Giovanni Stucky’s vision is evident by the imposing vertical nature of the building itself. The bulky buildings towered over other lower, spread-out warehouses and factories that also occupied Giudecca. Only, next door the legendary Fortuny fabric factory spun and still sells expensive bolts of cloth that grace Europe’s upper class.
The original vaporetti (Venice’s bus boats) used to be made here. An asphalt factory steamed and distilleries produced many of the whiskies for the grand hotels across the canal. The neighborhood still clearly displays its working class roots. A walk along the Fondamenta San Biago passes a maritime gas station, warehouses, workshops and industrial space.
Being the largest building in Venice wasn’t enough for Giovanni. He eventually grew his business to be Venice’s largest employer. He brought in electricity to power his operation becoming the first place in Italy to change over from gas. Eventually, Venice became the first electrified city in Italy by tapping into the system built for this mill. And the tall buildings also demanded an elevator system that became another Veneto first.
After its majestic opening and the first glorious decade of operation the Molino Stucky began a checkered history. The founder and owner was murdered outside his palazzo in Venice, Palazzo Grassi. Then the mill went through a series of industrial actions by unions - once, 500 workers demanding more pay and benefits occupied the factory for more than a month. In 1955 the factory permanently closed.
For decades this massive complex of buildings remained a hulking neo-Gothic ruin until the turn of the 21st Century when construction began on the restoration of the mill complex. A partnership between the city of Venice and Hilton Hotels provided the funding to begin restoration and the metamorphosis of the old granary into a deluxe hotel and convention venue. In June 2007 the restored building began its second life as an integral part of the city’s tourism infrastructure.
The new Hilton Molino Stucky Hotel has been hailed by experts as one of the “most important restorations in the last fifty years.” Within its red brick facades, pointed turrets and characteristic windows the hotel has 380 comfortable rooms, including 100 executive and 50 suites. Its unique (in Venice) rooftop pool has spectacular views over the island of Giudecca to the east and across the canal to the main city center.
The elegant rooms and suites take advantage of the architecture and Venetian setting of the beautifully restored flourmill. Picture book windows, carefully renovated ceilings with timber beams, bedrooms adorned by precious Venetian fabrics and bathrooms with elegant marble fixtures all add unique refinement to the space.
The convention center includes 14 meeting rooms with the most modern technologies. The ballroom can host up to 1000 participants. The Hilton Molino Stucky gives Venice what it never has had, a perfect venue for conferences, congresses and galas - the largest hotel conference space in the city.
Offering a complete luxury service, the Hilton Molino Stucky claims the largest fitness & spa complex in Venice and an upscale group of bars and restaurants, including the Skyline Bar on the 8th floor, with breathtaking views of Venice and the Lagoon.
Franco Luise, a much traveled and acclaimed Venetian chef, is in charge of the culinary experience at the new hotel. He hails from executive chef posts at Chip’s Club del Palazzetto (Venice’s Cipriani Hotel) and Cipriani (Lisbon’s Lapa Palace). Chef Luise brings a passion for tradition with touch of the modern and a focus on regional cuisine.
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