Murano by Ferraro Brings Modern Venetian Cooking to Hallandale Beach
Murano by Ferraro, the newest concept from Chef Igor Ferraro, opened in Hallandale Beach in September – and it already feels like a welcome addition to South Florida’s Italian dining landscape. The room is crisp and modern, dressed almost entirely in white with bold red accents, a visual nod to the restaurant’s Venetian inspiration without leaning into nostalgia. It’s contemporary, bright, and unmistakably designed for the kind of elevated-but-relaxed dinner Ferraro is known for.
We visited on a recent evening to celebrate a birthday, and – true to Murano’s spirit – the meal quickly turned into something far more personal. Instead of ordering, we asked Chef Ferraro to guide the night. “Let me bring you what I think you should try,” he said, and that was that.
The progression he sent out captured the intention behind Murano: seafood-forward, rooted in Northern Italy, and shaped by modern technique. The first dish – a taste of Italian caviar – set the tone: clean, minimalist, and focused on quality. It was followed by the Scampi Carpaccio Murano, a standout of the night. The langoustine was sliced thin enough to catch the light, brightened with fingerlime and just enough olive oil to keep the flavors sharp but balanced.
The Lobster Bisque arrived next, rich and aromatic, thick with Maine lobster meat. The broth felt layered and slow-built, a reminder that Ferraro’s kitchens never rush the classics.
Then came a dish directly from Venice: Croccante di Baccalà Mantecato. Here, the kitchen stays close to tradition while refining the textures – the stockfish creamy and cool, paired with crisp elements that give the dish a modern lift. It’s one of the clearest windows into Ferraro’s philosophy: respect the original, but don’t be afraid to reinterpret.
For the main course, the chef sent out Linguine alle Vongole, a deceptively simple plate done exceptionally well. The pasta was silky and perfectly coated, the clams briny and sweet, the Calabrian pepper adding just enough heat to pull everything forward.
The night ended with a gesture that illustrates why Ferraro’s restaurants have such loyal followings. Chef Ferraro returned with a tableside tiramisu, assembled with practiced ease, followed by a special birthday dessert that arrived without fanfare but landed with meaning. It’s the kind of hospitality that doesn’t need to be advertised – it’s just how the team operates.
Murano by Ferraro positions Hallandale Beach within a growing corridor of serious dining in North Miami-Dade and southern Broward. It’s polished but not formal, grounded in tradition. And if our visit was any indication, it won’t take long for Murano to become a regular stop for diners looking for thoughtful, modern Italian cooking done with precision and heart.
