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The red house at Kaberlaba holds two restaurants, and this is the more relaxed one, where the kitchen turns toward Veneto classics like baccalà alla vicentina and tripe. It shares a roof with a Michelin-starred sibling, so the odd crossover dish appears on the menu. The carbonara, made with local ingredients, has developed its own following. An osteria in the old sense: proper food, full flavors, no need to dress up.
The awards strongest first
- Michelin Guide Selected Restaurant
One number, weighted & current 69
How we scoreThe dishes from the writeups
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Carbonara dell'Osteria
“There’s one highly recommended exception, however, namely the <i>carbonara dell’Osteria</i>, prepared with top-quality ingredients from the region.”
Michelin Guide -
Baccalà alla vicentina
“Also popular are the <i>baccalà alla vicentina</i> (dried cod) and the tripe, both of which feature on a menu with a wide selection, including renowned dishes from the chef’s Michelin-starred restaurant.”
Michelin Guide -
Tripe
“Also popular are the <i>baccalà alla vicentina</i> (dried cod) and the tripe, both of which feature on a menu with a wide selection, including renowned dishes from the chef’s Michelin-starred restaurant.”
Michelin Guide
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The neighbors closest first
- La Tana Gourmet Creative Italian Eat · 90
- Osteria Europa Eat · 69
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