Restaurants

Enrico, Vittorio and Giuseppe Brancati opened this pizzeria way back in 1970, bringing the Neapolitan tradition to Veneto and delighting the palates of its many guests. Today Luca Brancati, Enrico's son, brings study and experience to his work, interpreting pizza...

A manifest originality (perhaps too much) characterizes the 16th-century villa that is both a luxury hotel and an exhibition space for modern and contemporary works of art. Within we also find a top-notch gourmet restaurant whose style and decor are...

Enrico Bartolini is a man who rarely lets himself go, and so when he does he should be carefully listened to. When speaking of Donato Ascani, the chef to whom he entrusted his Venetian restaurant, he always says the same...

A family at work, promoting pizza as a quality product and waiting on guests as a professional yet highly natural act. Mom, dad and their two children don't stop for a moment: they knead, cook, serve, receive orders, phone calls...

The picturesque dining room itself, housed as it is in the barn of the family farm, deserves a bonus, making for a rustic yet contemporary atmosphere adorned with vintage details and natural materials. Talented head chef Riccardo Gaspari retraces the...

Situated in the city center, just a short drive from the motorway (and nearby airport), this pleasant restaurant stands out for its fine selection of quality ingredients and dishes. Here, in fact, you'll find traditional recipes as well as original...

With humility and a commitment to excellence (see the superb pastries inside), Andrea Costantini has become a point of reference for gourmet-food lovers of the Garda Veronese and beyond. At his elegant Regio Patio boutique restaurant, housed in the Tedeschi...

El Gringo has a new location, one that's modern in style, with linear, design furnishings that combine glass, metal and wood. It's divided into three welcoming areas: the room near the kitchen, which features a large cedarwood table, and two...

Alberto Olivieri began researching the right flour for his pizzas, breads, leavened products and pastries long ago, focusing on its importance as a key ingredient in all its creations. Today he heads this successful and popular bakery and eatery. A...

A dough purist and champion of authenticity, Daniele Mazzon has been making bread since a young age, having learned everything he knows at Baratto, in Montegrotto. He's a guy who doesn't sleep a lot at Christmas and Easter, because at...