小屋

Leaving the provincial road and commercial zone behind, one enters the fabulous world of Le Calandre and the Alajmo family: soft lighting – achieved even by day – serves almost as a design element in the pared-back dining room, conceived by brothers Massimiliano and Raffaele, who also designed most of the porcelain used in service. The offering unfolds through three tasting menus: Classico, Max, and Raf, with the generous option to mix them freely or compose a meal as if ordering à la carte. Suspended between comforting flavors and whimsical touches, Max’s cuisine occasionally references itsel

Housed in an early 20C farmhouse, this restaurant boasts the typical ambience of a traditional multi-generational trattoria, while the cuisine focuses on classic dishes that are typical of the Veneto. Highlights include bigoli pasta, bean soup, Vicenza-style baccalà cod and mallard duck.

Almost all the main dishes at this restaurant are grilled (mostly meat but there are also fish options), plus there’s a good choice of appetisers, including substantial options such as tripe and sweetbreads, with tasting menus that combine starters and main courses. The à la carte features a generous selection of classic, well-prepared dishes made from top-quality ingredients. The restaurant occupies the premises of a historic café that has experienced closures and problems in the past but has now been courageously reopened by three young business partners.

If you like cod, you’ll be in your element in this restaurant which serves this versatile fish in many different ways, from plain to salted (baccalà) and dried ((stoccafisso). The house speciality is the most famous dish of nearby Vicenza, namely bacalà alla vicentina (written with just one ‘l’ in this region and featuring dried rather than salted cod, despite the name). In addition to cod, the menu also includes other classic fish and seafood options as well as a few meat dishes.

You follow narrow roads flanked by canals and surrounded by countryside to get to this warm and friendly restaurant with modern, comfortable dining rooms. The menu here always features a daily special of raw fish or seafood, served with creative seasoning, and sarde in saor (sardines). However, the true star of the show is cod (baccalà) – we recommend the triptych of baccalà which showcases the different traditional recipes of this fish to the full.

An inn fragrant with freshly baked pastries, but above all a restaurant brimming with energy, where the glow of the charcoal grill caresses prime cuts of meat, the undisputed stars of the kitchen. Andrea Poli, chef-owner, celebrates product and season with playful dishes and authentic flavors, while embracing contemporary forays such as the irresistible “grilled radicchio gnocchetti, draped in béchamel, red wine sauce, and crispy hazelnuts.” On Wednesdays, a small selection of gourmet pizzas adds an unexpected twist to the experience.

Situated next to the three-Michelin-starred Le Calandre (and run by the same family), Il Calandrino is an elegant and eclectic restaurant which includes a bar-cum-pasticceria that is well worth visiting at any time of day. The cuisine here ranges from creative dishes such as scallops with toasted leek cream, sea urchins and cima di rapa, to classic house favourites such as Erminio’s legendary beef tartare with toasted bread and salad greens, and Rita’s pazientina (chocolate layer cake) served with zabaglione.