The Formula 1 Qatar Grand Prix 2025 will be awash with glamour, roaring engines, and champagne flutes clinking against the backdrop of desert heat, but this year, the cars won’t be stealing all the attention. No, that honour belongs to Cipriani, the Venetian dining icon that has signed on to serve its world-renowned hospitality at Premiere Hospitality Qatar during the Grand Prix.
For the uninitiated, Cipriani is no ordinary restaurant group. Born in Venice in 1931, it has become an international synonym for high-society dining, famous for recipes as timeless as its clientele. Think Carpaccio alla Cipriani and Bellinis that could make a gondolier weep. Now picture that legacy being transplanted to Lusail International Circuit, where Ferrari, Mercedes, and Red Bull engines will howl in harmony with the ice-clink in a perfectly mixed Negroni.
A Venetian Classic on the Desert Circuit
LIC Formula 1-2025 – Cipriani
In the words of Cipriani’s founders, hospitality should feel like “an extension of your own home.” That’s a tall order in a desert paddock filled with horsepower, mechanics, and tyre smoke, but Cipriani seems confident. Guests at the F1 Qatar Grand Prix will be treated to an atmosphere blending old-world Italian elegance with the sheer spectacle of Formula 1, a juxtaposition that feels as daring as a last-lap overtake at Turn 1.
Premiere Hospitality has positioned Cipriani as the culinary crown jewel of its offering. Forget the usual buffet-with-a-view routine; full-service fine dining is served to those who expect nothing less than linen tablecloths, impeccable timing, and perhaps a discreet top-up of vintage bubbly before the next pit stop.
Why It Matters
For Qatar, the Grand Prix is more than just a race. It’s a statement that the country intends to cement itself as the Middle East’s playground for global sport and luxury tourism. The arrival of Cipriani underlines that intent. You need more than grandstands and garages to entice Formula 1’s high-spending audience from corporate tycoons to jet-setting socialites. You need glamour, culinary theatre, and a brand like Cipriani that whispers, “This is where the world’s elite dine.”
It’s a reminder that Formula 1 has always been as much about the champagne and the catwalk as it is about the chequered flag. One can almost hear Peter Ustinov quipping that Formula 1 is “a circus with glamorous tents.” In Doha, Cipriani is about to raise one of the finest tents.
What to Expect
Guests booking into the Cipriani experience at Premiere Hospitality can expect:
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Trackside luxury: Prime views of the circuit, designed for those who prefer to see Lewis Hamilton’s overtakes while savouring lobster tagliolini.
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Signature Venetian dining: Carpaccio, risottos, and that famous Bellini — all flown in with Cipriani’s stamp of refinement.
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Unmatched service: A team trained not just to serve, but to anticipate; the sort of hospitality that makes “just another glass of champagne” feel like an art form.
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Atmosphere of exclusivity: Forget mingling with the masses; this is a ticket to dine where the world’s movers and shakers gather.
Beyond the Paddock
For Qatar, this partnership is more than gastronomy. It’s branding. Aligning the Lusail International Circuit with an institution like Cipriani broadcasts a message well beyond the desert: this is no provincial Grand Prix. This global event is choreographed to appeal to those who jet between Monte Carlo, Singapore, and Abu Dhabi.
For Cipriani, meanwhile, it’s another feather in an already lavish cap. The brand has long courted motorsport’s glamorous crowd — Monaco and Miami are regular stomping grounds, but Qatar adds a fresh chapter to the Venetian story.
The Takeaway
As the 2025 Formula 1 Qatar Grand Prix approaches, Cipriani at Premiere Hospitality’s promise is clear: this will be more than a race weekend. It will be a theatre of speed, style, and sophistication, where engines scream and forks clink, where old Venice meets new Doha, and where hospitality becomes the real winner on track.
Because in Formula 1, the spectacle has always been half about racing and lifestyle. And when Cipriani steps in, you can be assured — both halves are taken care of in glorious, Venetian fashion.
Sidebar: Cipriani – From Venice to the World
If Venice had given the world gondolas and masked balls, it would have also given us something more useful: Cipriani. Founded in 1931 by Giuseppe Cipriani, the Venetian institution began life in the famed Harry’s Bar, a haunt for writers, royals, and anyone who could afford a silk tie in the middle of the Depression.
LIC Formula 1 – 2025 Cipriani
It was here that Cipriani gifted civilisation two culinary icons: the Bellini, a spritz of prosecco married with fresh white peach purée, and the Carpaccio alla Cipriani, named after the Renaissance painter for its delicate, painterly slices of raw beef. Both are now international shorthand for sophisticated dining.
Over the decades, Cipriani has expanded far beyond its Venetian canals, setting up shop in New York, Miami, Hong Kong, Monte Carlo, and now, rather spectacularly, at Qatar’s Formula 1 Grand Prix. Its client list has read like a gossip column for the past century: Ernest Hemingway nursed cocktails here, Katharine Hepburn adored the food, and the Duke and Duchess of Windsor turned up when they weren’t busy causing constitutional crises.
The magic of Cipriani is deceptively simple: attentive service that makes even billionaires feel at home, menus that never go out of style, and an atmosphere that elevates dining into theatre. As Qatar prepares to roar with F1 engines, Cipriani’s Venetian glamour will remind everyone that food, like racing, is best enjoyed at speed and with plenty of champagne.
Call to Action
Hospitality packages for the Formula 1 Qatar Grand Prix 2025 with Cipriani at Premiere Hospitality are limited — and exclusivity is half the point. To reserve your seat at the most glamorous table in Doha, visit Premiere Hospitality Qatar’s official site and reserve before the grid fills.
Because once the lights go out and the race begins, you’ll want to be sipping a Bellini, not wishing you’d booked one.
By Susan Ng
