Restaurants Veneto

Ristorante bogart's

Restaurant Pizzeria Bogart’s is ideal for a business lunch, dinner with friends, an event to celebrate, a serene break.



Or to book or for more information, do not hesitate to contact us.

Ristorante La Saccisica

Ristorante Osteria Al Filò

The kitchen of Osteria Al Filò is sophisticated, but always rooted in the traditional Venetian cuisine with an eye to innovation and to the seasonality of fresh products.

You will also enjoy a wide garden, a great summer porch and a private car park behind. Internally, Al Filò has a large room on the first floor suitable for banquets, meetings and groups, while at the ground floor there is a small room where you enjoy your privacy, as some people of the world of sport, entertainment and politics have already done.

Ristorante Osteria Al Filò

The kitchen of Osteria Al Filò is sophisticated, but always rooted in the traditional Venetian cuisine with an eye to innovation and to the seasonality of fresh products.

You will also enjoy a wide garden, a great summer porch and a private car park behind. Internally, Al Filò has a large room on the first floor suitable for banquets, meetings and groups, while at the ground floor there is a small room where you enjoy your privacy, as some people of the world of sport, entertainment and politics have already done.

Ristorante Belle Parti

We are closed on Sundays.

The dishes offered by the chefs Mauro Genero, Richard Guevarra and Dario Doria are mainly of fish, with attention towards less used types such as the Bluefish, that are offered in different variations. There is no shortage of specialties based on fine meats.

You can, for example, begin with scallops and grilled razor clams with crispy lobster wrapped in lard and kadaif pasta. To continue with Paccheri di Gragnano pasta with sardines of Sciacca, fresh tomato and rustic bread. You can taste also meat, here Pezzata Italiana beef is served with a spicy sauce and black truffle. Keep up some space to try the trifle or the delicate puff pastry with fresh fruit. Ask to Stefania Martinato, landowner and expert sommelier, for advice on the wine list.

Ristorante Le Calandre

Ristorante La Finestra

The La Finestra restaurant was opened on July 4th, 2003 by Carlo Vidali and Hélène Dao. The atmosphere is friendly and informal, but with a superior service.

Hélène has extensive experience in the service in the dining room, which starts from a solid base due to her three–year collaboration with Gianni Cosetti of Albergo Roma in Tolmezzo, over the 80s, and has had the opportunity to grow through the experience with other prestigious restaurants, including San Clemente in Padua, Dolada of Pieve d’Alpago, Grisodi of Lecco.

She reached maximum gratification when, in New York, worked with the exclusive Italian catering company created by Viola Buitoni and Jolanda Garretti.

Carlo, after a lackluster university experience, decided to devote himself to his true passion, and so he began working as a kitchen assistant firstly at San Clemente and then at Dolada, since their professional and personal lives went hand in hand.

In 1996 they left for the United States to manage an Italian restaurant in San Francisco and a year later moved to New York where Carlo worked as an executive chef, first at the Sistina restaurant and then at the Coco Pazzo restaurant of Pino Luongo.

In 1999, Carlo opened a restaurant in Copenhagen, Casa D’Antino, achieving great success, while Hélène, after a year at his side, worked at the renowned venue of Bo and Lisbeth Jacobsen, Restaurationen, in the center of the city, until in 2002 they came back to Italy with the desire to open their own venue.

The kitchen of La Finestra is mostly based on the use of seasonal raw materials, not necessarily linked to the region, but also from other regions, and to Italian and worldwide cuisine. The kitchen of Carlo does not want to be pretentious, but it goes in search of natural flavors, always with a eye towards the Mediterranean tastes.

Andrea, the brother of Carlo and partner in the adventure of La Finestra, lives in New York, where he successfully manages his medical clinic.

The restaurant was reviewed in newspapers and magazines, local and national, and is present on the Gambero Rosso and Michelin as well as other local guides.

The paintings on the walls of the restaurant are the works of the artist and dear friend Marco Strano.

Ristorante "Al Palazzino"

More than a restaurant, the appearance of a Venetian living room furnished with a taste for simplicity, and in which the candelabra, the ancient courtains, the cloths of Flanders, the paintings on tiptoe and the historic photographs, the fireplace on wood in autumn and winter months, are functional in a culture of the house of the past, without stress and with the value of healthy and genuine feelings. A luxury made of loving attention to familiar detail, not that luxury that can curb the habits and the social world of the client, creating ethereal embarrassment. Refinement of emotions, not fixed elite stereotypes. Welcome to my home, our greeting. After having lunch or dinner with us, you will appreciate this kind of reception, in which the term "restaurant" is saved.

Ristorante La Montanella

Set amongst the olive trees, near the village dear to the Poet, "La Montanella" offers a great view of the Euganean Hills and the plains.

The restaurant has been run by the Borin family for half a century, a trusted (more and more) landmark in the area.



A place where experience and passion for the most genuine produce of the territory, blend in a food–oriented research, but also oriented to the recovery of old recipes [...] taken from the "I Ristoranti d’Italia" guide.



The idea of opening a restaurant was by my father Aldo and my mother Elsa, who in 1952 left the rural life that gave them little economic satisfaction, to believe in the development of leisure and tourism.
As the work in the restaurant grew more and more, we tried to meet the requirements of demanding customers in terms of services and gastronomy creating, today, a venue certainly at the forefront in terms of structure, organization and objectives. The panoramic position on Arquà Petrarca and the Euganean Hills and the Po valley is enviable, the climate is temperate and dryer than in the lowlands.



The name "La Montanella" comes from "mont", that in Venetian language means slope, so "Montanella" would mean little slope. My passion comes from my family, which has always been very interested in the Paduan and Italian cuisine. The passion was cultivated and fueled by mutual friends restaurateurs, but mostly by books, magazines, newspapers, etc... Essential to know history, traditions, the culture of our land. We have a well–stocked library with copies of ancient culinary texts from the fourteenth century onwards.

The restaurant is frequented mainly by people from Padua, but also from Rovigo, Ferrara, Vicenza, Venice, Verona; there is a substantial number of German–speaking tourists, which are about 10%. Our guest is especially a demanding customer in terms of food, wine and service. I am no chef, my job is welcoming, with me there are: Gabriele Gallo, Verza Gianni, my son Giuseppe and my daughter Francesca. My wife Biancarosa is chef and runs the kitchen with Enzo Cestari and with Mauro Mozzato. My daughter–in–law Elisa, now, in the kitchen, is in charge of pastry and bread. I have been a professional sommelier since 1974, a member of the Arte In Tavola Association, that brings together professionals and restaurateurs, member of the Chaîne des Rtisseurs, president of the Ristoratori Padovani Association.

Ristorante Aubergine

Aubergine: born for good luck on 1 April 1990. Carla and Enzo in the kitchen among the stove and the oven of the pizzeria. Riccardo in the hall. A rather homely atmosphere, as if you were at your friends’ home. The Spadaro family wishes you a pleasant stay.

Ristorante Casin del Gamba

Right on the crest of the mountain, in a favorable position for the sight of flocks in autumn, who climbs the winding road meets the old hunting lodge.

Among the Agno Valley and the Chiampo Valley, in the midst of fragrant and rich woods, you will see a little white house by the curious shape, and once passed the wooden fence that borders the lawn, peering behind the curtains, you can see the cozy rooms of Casin Del Gamba.

Here, with hardworking and gentle mastery, the Dal Lago family has been working since 1976 offering a new kitchen but that at the same enhances​​, with an authentic style, the flavors of the region.

Daria takes care of the room like a hostess who welcomes friends; her son Luca, who has worked there since 1998 as a sommelier, is in charge of the winery and selects with passion wines produced by big companies and small local producers.

The cuisine is traditional and innovative, that Chef and Patron Antonio Dal Lago has developed over the years, starting from his training by himself, at his family’s restaurant in Castelvecchio, and that has been able to enrich through continuous research and commissioning development of new cooking techniques.

And then you can find in dishes, depending on the flow of the seasons, those materials that are part of his memories and his culture: herbs, flowers, rare mushrooms and local Scorzone truffle; garden vegetables: Radicchio and Fiolaro broccoli if Creazzo; locally sourced meats, cold cut such as Soppressa, and Altissimo cheese; homemade bread; and then Game of fur and feather; fish such as the DE.CO. trout of Altissimo and dormant snails prepared with an original recipe of the house. And finally, cakes, pastries, cookies, chocolates, always prepared in the kitchen of Casin Del Gamba.

With these ingredients and style Casin Del Gamba has slowly conquered the authoritative culinary Critique – first of all Edoardo Raspelli – and received awards –the first Michelin star arrives in 1992.

Trattoria Zamboni

Giuseppe Zamboni continues today the path begun by his cousin Severino. The lightness of an express cuisine, the ability to listen to raw materials. Giuseppe tells the territory according to the point of view of the products that give it a character, season after season. The most important thing is not to forget delicacy. In this way, a new emotional cuisine is created.