The Val Pomaro restaurant cuisine combines the dishes of the Venetian tradition to that of the modern kitchen with special combinations and sophisticated compositions, always putting in first place, however, the pleasure for the palate.

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Since 1957, the year of the opening, are proposed Venetian classic dishes such as bigoli, meats and its garden products, all rigorously prepared by the skilful hands of the cooks.

Menus are also prepared constantly changing, born from the imagination and by culinary chefs.

To accompany the dishes can not miss a good wine: the restaurant offers a selection of over 150 Italian wines, with special preference for those products in the Euganean Hills.

Also part of the raw materials are produced by the owners of the restaurant: from herbs with olive oil, salami, all followed with passion and prepared according to ancient traditions.

Particular attention is given to desserts:
being the last dish the guest eats must remain as a particularly pleasant memory.

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Pizza Gourmet

The tasty pizza made with stone-ground flour and leavening double.
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The codfish

From the classic salt cod alla Vicentina the tasting of salt cod prepared in 4 unique ways.
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First dishes

“Bigoli Val Pomaro” with Sauce, Tomato and Porcini mushrooms, and much more!
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Grilled meat and tartar

Boar cut, steak tartare, wild boar stew with “Polenta Maranello”.
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The fish

From fish starters to tuna steak restaurant offers tasty fish dishes.
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Desserts

The last dish must remain as a particularly pleasant memory.

Discover all dishes from Val Pomaro

Il ristorante offre molte specialità a base di carne e di pesce:
classici antipasti, raffinati primi piatti,
secondi ricercati, dolci particolarmente piacevoli.
Il tutto preparato secondo tradizione.

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