Find places to eat in Padua, from bigoli and baccalà in the osterie of the old ghetto to MICHELIN-listed kitchens around Prato della Valle and Le Calandre in nearby Rubano. Check contacts and plan your next meal.
Padua cooks like the Venetian mainland it belongs to. Bigoli, the thick pressed pasta, come with duck or donkey ragù; baccalà is creamed or stewed and served with polenta; the crested Gallina Padovana hen goes into broth or saor; and the gran bollito of boiled meats still has its specialists. Around Piazza delle Erbe and in the old ghetto, osterie serve these dishes at wooden tables, while Prato della Valle and the streets near the Santo mix pizzerias, trattorias and contemporary kitchens. Six restaurants in the city are in the MICHELIN Guide, and Le Calandre, the Alajmo family’s three-star table, is just west in Rubano. Holiplanet built this list on 28 October 2026, checking each restaurant on its official website or, where none exists, on the MICHELIN Guide, the Veneto region’s tourism portal and italia.it, and keeping only places with table service and a full menu: no takeaway counters, bars or wine shops. It is an independent selection, never paid.
33 restaurants · Alphabetical order
Osteria and grapperia founded in 1947, serving bigoli with donkey ragù, gallina in saor, Paduan tripe and pasta e fagioli.
Seafood restaurant on Riviera Tiso da Camposampiero, with a frequently renewed menu that mixes historic house dishes and new creations.
Bistrot under the arcades of Via Cesare Battisti, listed in the MICHELIN Guide 2026, reworking familiar recipes; simpler lunch menu.
Family trattoria on Via Altichiero since 1849, one of the oldest in Padua, serving traditional Venetian meat and fish dishes.
Historic trattoria on Largo Europa since 1856, balancing meat and fish in seasonal Venetian dishes, with homemade desserts; dinner only.
Osteria on Corso Milano serving guests since 1984, cooking Venetian and Emilian traditions with seasonal menus and locally sourced ingredients.
Seafood restaurant in Palazzo Prosdocimi, in an arcaded lane of the pedestrian centre, listed in the MICHELIN Guide; seasonal menu.
Seafood restaurant steps from Piazza delle Erbe, reinterpreting Venetian and Italian tradition through seasonal menus, with two private dining rooms.
Seafood restaurant behind a wine bar on Via dell’Arco, listed in the MICHELIN Guide 2026, with wines by the glass.
Contemporary restaurant in former stables overlooking Prato della Valle, listed in the MICHELIN Guide 2026, with bistro and summer terrace.
Informal restaurant and grill on Via Sorio, with a sister venue in Miami, cooking simple dishes from fresh seasonal ingredients.
Restaurant and pizzeria of Casa del Pellegrino by the Basilica of Saint Anthony, serving lunch daily, dinner Tuesday to Saturday.
Long-established restaurant in the pedestrian centre near Piazza della Frutta, serving traditional Paduan cooking, with outdoor tables in the summer.
Peruvian restaurant on Via Sette Martiri, open for dinner from Tuesday to Sunday and for lunch from Friday to Sunday.
The Alajmo family’s three-MICHELIN-star restaurant in Sarmeola di Rubano, just west of Padua, offering the Classico, Max and Raf menus.
Modern trattoria near Prato della Valle, heir to the 1934 Trattoria al Bersagliere: baccalà, sarde in saor and Venetian liver.
Vegetarian restaurant with roots going back to 1986, cooking a daily changing menu of organic grains, legumes and seasonal vegetables.
Historic osteria on Via Santa Sofia, licensed in 1870, cooking Venetian recipes with seasonal local produce; signature pasta e fasoi.
Osteria on Via Cesare Battisti, with a sister bistrò nearby, serving Venetian and Paduan dishes from seasonal menus and wines.
Venetian-style tavern on Via Vicenza since 2007, with fixed-price weekday lunches, a chef’s dinner menu, gourmet burgers and live music.
Small traditional osteria by the Duomo in the old Jewish quarter, known for bigoli, pasta e fagioli, sarde in saor.
Old-style osteria on Via Soncin in the former ghetto, serving folpetti, capon in saor and Venetian tripe; booking is advised.
Simple traditional osteria on Via Cave cooking local seafood on market-led, seasonal menus, with wines from small and historic producers.
Seafood-focused osteria in a Liberty-style villa with garden on Via Palestro, also grilling Angus rib steak; raw fish and risotto.
Venetian restaurant on Via Maroncelli whose house speciality is the gran bollito of boiled meats, alongside roasts and fresh pasta.
Small restaurant in Galleria Borromeo serving creative buffetti inspired by Venetian cicchetti, plus seasonal tasting menus; reservations are always required.
Chef Stefano Mocellin’s restaurant, in the MICHELIN Guide 2026, where charcoal grilling shapes creative dishes with Venetian and Milanese influences.
Minimalist restaurant on Via Vicenza, listed in the MICHELIN Guide, where chef Luca Tomasicchio offers Classici and Contemporanei tasting menus.
Small home-style trattoria on Via San Pietro with a seasonal menu of Venetian liver, baccalà with polenta and homemade desserts.
Historic villa on Via San Marco serving à la carte meat and fish, sourdough pizza, plus a poolside sporting club.
Restaurant in a villa on Via Tevere with chef Riccardo Lepriero’s seasonal menu, open for dinner from Monday to Saturday.
Seafood restaurant and fish store by Fiorital on Via Rezzonico, cooking simple, traditional dishes with blast-frozen fish; closed on Sundays.
Large restaurant and pizzeria on Prato della Valle with indoor and outdoor seating, serving pizza, Apulian dishes and seafood recipes.
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