The Moro family has been running thiis restaurant for the past fifty years. Lino Moro welcomes you in the dining room together with his daughters, Federica and Francesca, and his wife Luisa; while in the kitchen we find the chef Marco.
The cuisine is local.
Among the appetizers, the Padua hen “in saor”, mixed cold cuts, cod “mantecato” or salad of raw vegetables in season (with “castraure” of Sant’Erasmo or local white asparagus).
Also in the area, the first courses include pappardelle with duck sauce, herb ravioli with morlacco fondue, black tagliolini with cod.
Second courses include Venetian-style veal liver with white corn polenta, Vicenza-style cod, baked stuffed guinea fowl, tuna with herbs, grilled lamb chops and tartare, which Lino presents and prepares in the dining room. This is the dish that made him famous.
The excellent selection of cheeses offered for tasting and the homemade desserts: Catalan cream, chocolate cake, yoghurt froth with strawberries and meringue, apple and pear pie.
Excellent choice of wines and appreciable the effort to have more and more half bottles on the menu.