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Stefano Mocellin al Padovanino
Contemporary Italian
A chef who spent time in Milan and Venice before bringing the distilled results back to Padua's historic center. This is a creative Italian restaurant where the barbecue grill quietly anchors nearly everything on the menu, lending a smoky throughline to dishes that pull from different corners of the north. The cooking reads as personal rather than fashionable, and the room feels like a place where someone is actually trying to say something.
The awards strongest first
- Michelin Guide Selected Restaurant
One number, weighted & current 69
How we scoreThe dishes from the writeups
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Cassoeula
“From Milan, for example, he has taken the legendary “cassoeula”, to which he gives a lighter touch thanks to his use of more than one type of meat (pork and duck)”
Michelin Guide -
Saor
“while his “saor” and the sardines that he uses to stuff his plin pasta are inspired by Venice”
Michelin Guide
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The neighbors closest first
- Enotavola Pino Seafood Eat · 69
- Ai Porteghi Bistrot Eat · 69
- Belle Parti Seafood Eat · 69
- Exforo Contemporary Italian Eat · 69
- Pasticceria Biasetto Bakery Eat · 72
- Tola Rasa Eat · 69
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