Restaurants Vicenza

Osteria El Goto

“El Goto” is a tavern with typical Venetian cuisine, rustic and very cozy. Here we propose a mix of good wine and good food, obtained by working exclusively local products from local farms, cooking them only with classic methods and taking care of everything with attention, such as homemade pasta and desserts of our own production, for the most demanding palates. A tavern with its own style, which combines good food at affordable prices and a meeting place for everyone. This is our proposal and also our bet, Osteria “El Goto” is open for lunch and dinner, but also during the afternoon for the most Venetian of the appointments ... “Ombra e spuncioti”. See you soon!

Ristorante Osteria Terraglio

Osteria Terraglio in Bassano Del Grappa, in the province of Vicenza, is a welcoming environment and is located at a stone’s throw from the wooden bridge, famous work by Palladio. It offers its customers a typical of Vicenza cuisine.

The Restaurant is studied in detail and offers local products, our dishes meet the culinary culture of Vicenza, offering specialities like Baccalà alla Vicentina, homemade pasta, meat Tagliata, Polenta and homemade desserts.

In addition, our venue boasts an extensive wine cellar with local and not wines, with the possibility of tasting, along with appetizers and salami. A moment of relaxation, in the core of Bassano ...

Ristorante Locanda Enzo e Valentina

Enzo, with his wife Valentina, open a restaurant with fish specialties, with some variation of meat, in Vicenza.

An ongoing commitment to the customer and to the quality of the products offered by them are always in the foreground, at the entrance there is a showcase of seafood where you can choose your fish and decide maybe to eat it raw, or you can choose John Dory with potatoes, sea bass with salt, Sicilian prawns and anything else offered by the sea following the seasons, in a quiet and refined environment.

Ristorante Olio & Burro

A life between dining room and stove: Francesca, Maddalena and Pippo, a winning trio that has gone through as many splendid experiences, the last one the Appaloosa inn on the Asiago plateau, to finally create a new place of taste in Pianezze, between the green of the Berici Hills. It's called Olio & Burro, Pippo explains it, because both are fundamental elements of national cuisine, essential cornerstones of the flavor we know and the fruits of human labor, between cultivation and breeding. An elegant and bright room and Francesca's solid kitchen that combines simple ideas, proven technique and raw materials selected with great skill. As in the case of the exquisite "Nostra Simmenthal", a successful gastronomic parody of the famous canned meat, accompanied by an excellent gardener and horseradish. Still, the small egg with morels and black Berici truffle. What about a delicious, rich version of spaghetti with tomato sauce? Among the latter, the ancient goodness of a sweet and sour rabbit served with herbs. Maddalena's sweets are no less, very good and well presented. Dishes that reassure and convince, therefore, in a menu composed with heart and grace. The wine list is reassuringly evolving, the service is very cordial and the shopping is around 40 euros.

Qubò

QUB? Yes, QUB: the new container of pleasures and flavors that Carlo, Nicola and Massimiliano made to gather and express their passion for cooking and food and wine entertainment. The origin of the three partners is strikingly at odds with their new adventure, but what can actually do a mechanical engineer, an accountant and an electrician in the total management of a venue materialized in QUB? But it must be said, basically, that they all have a family incipit linked to the food sector in the province of Vicenza. Who does not remember Trattoria Zamboni, where Nicola took his first steps in the kitchen with his uncle Severino, or the Lo Storione restaurant, where Carlo made experience? After various work experiences and other areas, the three men convinced themselves that the lure of food and entertainment was too strong and got together in their first adventure. As good blood does not lie, the results came immediately: The Cirkus cocktail bar became in a very short time the venue of reference of the center of Vicenza and continues still today in the wake of a reputation that has not died even after the change of management. Since six months, the three friends have launched this new experience that has significantly expanded the narrow areas of the bar, widening them towards a cuisine made of refined raw material research and patient transformation. Chef Nicola Donatello can finally express his concept of gastronomy, while Carlo Gasparin and Massimiliano Scarpa manage the room and the bar of this venue which changes during the day going from breakfast to appetizers, to brunch and shifting towards night with the pre–dinner and after–dinner, proposing itself at dinner as a minimalist restaurant of about sixty seats distributed in the wide room on the first floor. The revisiting of pizza expresses fully their food concept: a mixture of two organic flours mixed by a rising of forty hours in several stages. The subsequent filling occurs after you cut the cake into wedges with raw foods to preserve the flavors and scents that stand out on top of a very light hot slice of pizza.

In this way we obtain delicious varieties of land and sea, for example with Sicilian red shrimp, carrots, zucchini and basil oil with Fior di Latte Mozzarella, or with Luppi ham twenty–four months and burrata from Puglia. For those wishing to eat classic dishes, there are high quality first and second courses. Pasta of Kamut Pinton with ragout of rabbit, S.Marzano and Taggiasche olives, Thay rice: white, wild, basmati with Sicilian red prawn and chicken curry or rabbit flavored with lemon with mashed potatoes. To complete the menu, a list of desserts, rigorously homemade, including the curious almond shortbread with passion fruit cream and pear cips. A fairly extensive wine list and fully usable by the glass accompanies the selection of craft beers ranging from blonde, red, amber and white, or multigrain ones. This Cube, pardon, QUB, in addition to being a venue of high level, represents the entrepreneurial will of three young people who believe in their passions and in the quality of work beyond any economic situation. A great example of how you can deal with the crisis through commercial innovation in an often stale industry.

Enoteca Per Bacco di Claudio Stella

Enoteca Per Bacco is the largest center of bulk wines of the Triveneto area.

Over 1300 labels – 170 Bubbles – Oil – Balsamic Vinegars – Super Beer – Spirits – Liqueurs

Only the highest quality

Per Bacco is also “Porca Miseria” Wine Bar with a wide choice of wines in serving, cocktails and excellent appetizers and exclusive Slow Food specialties.

Lago Azzurro da Benetti

80 years dedicated to the culture of the Trout in the beautiful waters of the upper valley of Chiampo.

A passion handed down for three generations, always trying to improve the services and quality offered to customers: from the structure, renewed annually, to the “Trout” product presented in various preparations, for example, smoked in wood–burning ovens and threaded on the instant.

Three years ago, the Farmhouse Inn was opened, obtained from the old farmstead that in 1813 hosted King Napoleon, partially restored in a right mix of rustic and modern style.

PIZZERIA RISTORANTE AL SARACENO

CENTRO COMMERCIALE LE PIRAMIDI

RISTORANTE ALLA NOSTRA MANIERA - ALBERGO MARCO POLO

ALBERGO RISTORANTE CONTARINI

ALBERGO LOCANDA BOTELLA