Restaurants Padova

Trattoria Al Cavallino Conche

Trattoria Da La Mora

Da La Mora trattoria–pizzeria offers tasty pizzas and meat and fish dishes cooked according to the Mediterranean tradition. The environment is friendship and cheerful, the staff can suggest you the most interesting proposals for lunch and dinner.

Trattoria In Corte Dal Capo

The In Corte Dal Capo tavern is located in Conselve, in the province of Padua, ten kilometers from Monselice.

The local since 2004 has been repeatedly pointed out in the Gambero Rosso guides. Recently, it has been awarded with the Due Gamberi by Gambero Rosso, equivalent to the Michelin stars but for taverns.

The restaurant is family–run, warmed by a large central fireplace that, besides having the function of cooking meat in view, adorns and beautifies an intimate and welcoming atmosphere.



It also has a small square for outdoor dining during the warmer months and can prepare business lunches and ceremonies.

Come and discover our specialties!

Antica Trattoria Al Bosco

Antica Trattoria Al Bosco is located in Saonara, in the heart of the great nurseries that dominate the landscape.

The restaurant was founded in 1740 as an inn and dining venue, the reference point of carriage attendants, continued his activities as a bar–restaurant with a corner dedicated to "spuncioni", a classic of Venetian tradition. In 1980 it became a restaurant, but it still retains the flavor of a old country house.

In the 3 cozy lounges or in the beautiful pergola set up for summer, you will be welcomed by the owner Luigino and his daughter Stefania who, with professionalism combined with the friendliness of the family, have kept almost intact the spirit of the tavern, but with an innovative eye for ancient Venetian recipes, accompanied by fine wines carefully chosen by Stefania.

Baracca Storica Hostaria
via

Ristorante da Giovanni

Restaurant Da Giovanni was opened in April 1950 as a tavern with specialities of the region, seasonal, stews and risotto.

The restaurant has been completely renovated in September 2009. The cuisine and the management of the venue have been always the same for over 60 years.

Antica Trattoria Bertolini

Since 1849, generation after generation, the Bertolin family offers its customers dishes and typical tastes of the Venetian cuisine with fresh homemade pasta, seasonal risotto, grilled meats, skewered meats (lamb and guinea fowl), baked meat (pork shin), fish and vegetarian dishes.

Ristorante Meridiana

The thirty–year experience of its owner (gained at renowned restaurants in Piove di Sacco and the Venetian coast) has allowed the restaurant to present to the public the highest levels and standards in the restaurant’s service, reaching just over three years results as a place in the Michelin and Gambero Rosso guides, consolidating year after year its position in the guide of restaurants in Italy of L’Espresso and finding praise also in the Bibendo guide.

The MERIDIANA restaurant is a must for those looking for a warm atmosphere, but above all the quality of the raw materials and the research of the best products to meet the needs of the most careful gourmand, presenting the public fish specialties of refined flavors that will tantalize and satisfy the your senses. Anyone who enters the MERIDIANA restaurant will be welcomed by the attention that Ivano Chellin and his staff put in the relationship with the customer, in research of details, in the care of every little thing.



From April to September, moreover, you can immerse yourself in the enchanting atmospheres of lights and smells of our beautiful garden.

Ristorante Boccadoro

Driving along the Riviera del Brenta from Venice to Padua, among the numerous Venetian Villas built between the fifteenth and sixteenth centuries, crossing places full of charm and culture, we reach Noventa Padovana, a village in which 35 years ago the Boccadoro restaurant was founded. In May 1974, the ambitious and bold ideas of Renato Piovan, his wife Loretta and his sister Bruna, gave birth to a rich in tradition and love for cooking restaurant. They created a clean and refined environment in which the banquet could be pleasantly lived. Food, the essence of life, was prepared and proposed right from the start with high quality raw materials and wise culinary skills. Today, the three founders, flanked by their children, keep the tradition presenting it in their fine cuisine. Their courses are included in menus that are specially designed to maintain the genuineness of the flavors. The new and innovative cooking techniques allow the chef to offer the products of Padua’s tradition revised with imagination and creativity, but always with quality and passion for good food.

Trattoria La Griglia

Venue situated at the foot of the Euganean Hills, family environment, cuisine marked by traditional cooking methods.

Specialized in skewered meats braised on wood and Porchetta of around 130 kilos.

Pasta dishes with homemade pasta, and to whet your appetite, they offer homemade Sopressa produced with the meat of pigs reared by farmers in the surroundings, and wine of the Euganean Hills.

Ristorante Pizzeria Le Genziane

Le Genziane restaurant–pizzeria opens in 1989, giving rise to our passion for good Mediterranean cuisine with facets of dishes based on fish, a family–run hotel with a capacity of 70 seats inside and 40 seats in the outdoor summer square. We have a fixed–price menu for lunch, we arrange baptisms, confirmations, birthdays, etc.

We offer a large parking area with 60 places and air conditioning.

Al Rio da Emilio

Tavern in Faedo di Cinto Euganeo, in a privileged position among olive trees and vineyards. We can choose to eat in different environments: outdoor in the terrace or indoor on the glass–enclosed porch. The tavern can host 150 people.

All meats are homemade, such as soppressa, bacon, coppa, lard served on hot croutons. Even ham is worked in the house and meat comes from the pigs of the small family farm. As “first” courses you can try gnocchi, fettuccine, bigoli and risotto with seasonal herbs, or flavored with venison, quails or Tastatale: a kind of salami paste that is produced only in the period in which the animal is killed, ie from November to February.

The flagship of the “second” courses is the Fiorentina steak. Treated with all the care of the case: before putting it on the grill, it matures in a separate cell for a period of fortyfive days, so it will be delicious cooked to order.

There are many local dishes, such as the legendary Baccalà alla Vicentina that Pierluigi prepares deliciously with grilled polenta, donkey stew, Musso: a dish that we recommend you to try absolutely. Another curiosity is the wild boar coming straight from the hills, captured by the staff of the Regional Park to keep the population under control.