Fantastic food, great service and awesome seating at tables! 10/10

l&#39;atmosfera zen accogliente e rilassante soprattutto i piatti squisitissimi tocco raffinato regalano un momento di sapori ricercati e rari gustosi , molto piacevole ottimo!!! complimenti lo consiglio come regalo da fare perch&eacute; &egrave; magico e rimane nel ricordo &quot;&quot;appetitoso&quot;&quot;

The warm and relaxing Zen atmosphere especially the wonderful dishes refined touch give a moment of searched and rare tasteful flavors , very pleasant excellent!!! compliments the advice as a gift to do because it is magical and remains in the memory &quot;&quot;appetite&quot;&quot;

Il sushi &egrave; molto buono, curato e presentato anche bene. Servizio attento e non invadente&hellip;insomma tutto secondo le nostre aspettative.

Sushi is very good, well-treated and well-presented. Attentionful and non-invasive service...in short everything according to our expectations.

Service rapide et efficace, le personnel se d&eacute;brouille en anglais. Plats go&ucirc;teux, bon rapport qualit&eacute; prix. Joli cadre, facile d&#39;acc&egrave;s et places de stationnement gratuites juste en face

Esperienza di ina cena al marted&igrave; sera, per cui una serata tranquilla. Personale molto gentile e direi anche premuroso. I piatti erano curati e molto buoni, sicuramente ad un livello molto pi&ugrave; alto di quello che si trova nella ristorazione &quot;all you can...&quot;  ed era quello che ci aspettavamo. Prezzo adeguato alla qualit&agrave;

Experience of dinner on Tuesday night, so a quiet evening. The dishes were well-treated and very good, certainly at a much higher level than that in the &quot;all you can...&quot; restaurant and that was what we expected.

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After eating, I want to buy a plate. The design of the Samsung Michelin coordinates|Italy Padua Discovery Shop |Le Calandre like dishes|Black squid cappuccino, licorice saffron rice, suckling pig with chestnut mud, almond Mozarira per capita|2500/person Le Calandre means Italian &quot;calendar&quot;, What impressed me most was not the seasonal menu, but the overall design of the restaurant. In 2002, the restaurant received three stars, and 28-year-old Max Alajmo became the world&#39;s youngest Samsung Michelin chef. The chef max emphasizes the overall nature of the restaurant experience very much. From the hand-carved log table of a tree to the lights on the countertop, from the perfume used in the room to the tableware and cups used for each dish, to the waiter&#39;s tooling, all are according to the design of the brothers. Italian artisanal masters are invited to customize it. There are wool balls on the table, Max said, which is the rustic touch of people trying to grab the wool ball when they find their children watching their mother knitting sweaters. These design-sensory props will easily pull you into the dining table context of home memories and childhood curiosity. The 15 favorite dishes on the tasting menu: &quot;Black Squid Capuchin&quot; made with cooked black squid ding and mashed potatoes, named capuchin because of the texture of capuchin coffee. The chef added a label for this dish, &quot;first taste&quot;, meaning the first time the baby tastes the food. When eating, stir the mashed potatoes and the diced kink and sauce underneath. There is a sweet smell of kink in the smooth and smooth. The &quot;pasta lasagna with pork face&quot; is tender and tender, with a little hard and chewy, which is my favorite taste. The custom plate is very interesting, with a round nest in place of a spoon, and the fork stops the noodles at the round nest, which can easily roll the noodles up. &quot;Licorice saffron rice with green leeks and Korean clams&quot; has a little hard heart, which may be slightly more raw than the usual Chinese like, but I think the fire is well mastered. The flavor is slightly a little licorice and saffron, but with the white wine of Tribiono, it will become more complicated and pleasant. The plates of rice are also very design, and the yellow round hand drawings with saffron juice are particularly appetizing. The crispy skin and roasted aroma of the suckling pig with chestnut mud dumplings and white truffles is well done, especially with chestnut mud, which is particularly fragrant. The classic dessert of the almond Mozarira restaurant is not only delicious, but also a very humorous dessert. The surface looks like a Mozartella buffalo cheese ball, opens the crisp shell made of protein and honey, and finds the foam of almond dew, with olives and watermelon willow next to it, which is also a model of cheese eating. There are many derivatives in the restaurant, including dishes of pasta, rice, specific cups of squid cappuccino, wool balls, etc. In the art and warmth of the meal, many companions are interested in buying the restaurant cups and plates. Indeed, dining in such a restaurant, you consume not only food, but also a lifestyle with a unique design and sense of enjoyment and a memory of the mood.

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