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A contemporary restaurant in the Padova province that grew out of a gastro pub and kept growing, which explains the wine list's unusual passion for international sparkling wines. The menu runs meat and fish with a leaning toward luxury ingredients, Wagyu and foie gras doing most of the talking. Lunch skews lighter, but the à la carte is where the kitchen shows off. Cocktails are on at midday too, which is either civilized or a warning.
The awards strongest first
- Michelin Guide Selected Restaurant
One number, weighted & current 69
How we scoreThe dishes from the writeups
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Foie gras
“The best dishes are showcased on the à la carte and are often made using luxury ingredients such as foie gras, scampi and Wagyu beef.”
Michelin Guide -
Scampi
“The best dishes are showcased on the à la carte and are often made using luxury ingredients such as foie gras, scampi and Wagyu beef.”
Michelin Guide -
Wagyu beef
“The best dishes are showcased on the à la carte and are often made using luxury ingredients such as foie gras, scampi and Wagyu beef.”
Michelin Guide
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The neighbors closest first
- Boccadoro Venetian Eat · 69
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