Italy — Ranked by Occasion

Dining in Padova

Compiled by the Restaurants for Kings editorial team · How we rank · Corrections

Padova’s gastronomic crown sits six kilometres west of the university city, in Sarmeola di Rubano: Le Calandre, where Massimiliano Alajmo — at 28 the youngest chef ever to win three Michelin stars — has held all three since 2002, running the room with his brother Raf and three freely mixable tasting menus (Classico, Max, Raf). Bookings run through the Alajmo site on SevenRooms; weeks of notice are wise, and same-day is phone-only.

The city itself eats well around the pilgrimage: Il Calandrino, the Alajmos’ all-day bistro, shares the Rubano address for the no-reservation version of the family cooking; Caffè Pedrocchi has poured since 1831 in rooms that double as the city’s living room; Belle Parti holds the Michelin listing in the centro storico. Padova is twenty-five minutes by train from Venice — the smartest three-star detour in the Veneto.

Reviewed

Our Padova Tables

Le Calandre
2
Anniversary

Barcelona

Le Calandre

Contemporary Italian $$$$

"Massimiliano Alajmo's saffron-and-licorice risotto has held three Michelin stars since 2003. Book it for a milestone anniversary worth the journey to Padova."

10Food
8Ambience
8Value

Frequently Asked

How do you book Le Calandre?

Online via alajmo.it (SevenRooms) with weeks of notice advisable; same-day requests are phone-only (+39 049 630303) and parties over six book direct. The restaurant is in Sarmeola di Rubano, six kilometres west of Padova.

What are the tasting menus at Le Calandre?

Three - Classico, Max and Raf - and the house lets you mix courses across them, a rare freedom at the three-star level. Massimiliano Alajmo has held three stars here since 2002.

Where else should you eat in Padova?

Il Calandrino, the Alajmos' casual all-day bistro next to Le Calandre; Caffe Pedrocchi, the 1831 landmark cafe-restaurant; and Belle Parti, the Michelin-listed room in a palazzo in the centre.

Also explore: Venice • Verona • all cities • dining by occasion • the journal

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