Antica Trattoria Maretollo In Vigonza

Comfortable atmosphere, very good food with excellent presentation (extraordinary boiled meat), attentive and attentive service. Well done.

A simple yet elegant place, with well-spaced tables on the modern veranda heated by a very welcoming pellet stove. The dishes are well-executed and high-quality, and the cuisine is attentive and light. The dessert, a mille-feuille with cream and mustard, is excellent—truly delicious. The straeca and the boiled meat trolley are also exceptional. The staff are attentive to our needs, well-trained and professional. We always love returning. Thank you.

Excellent food feels like being at home

Tranquility, kindness, and helpfulness! A perfect lunch.

I dined on Friday evening for the first time, and I must say I was surprisingly impressed by the wine list and the varied, traditional menu of typical Venetian cuisine. I savored sublime asylum stew and polenta, tender meat and balanced flavor. I continued with a selection of boiled meats, which, upon the recommendation of the very kind waiter (the owner), truly blew me away with the large selection of meats boiled for hours and cooked to perfection. Oxtail, corned tongue, stuffed meatloaf, and more tongue, cotechino, and head. But what was most impressive was the welcome, the care, and the kindness of the staff. For dessert, I recommend the millefeuille with Chantilly cream. It cuts without crumbling, is crunchy, and has a truly delicate cream. I've already booked to try other flavors... Rating 10+

Very good food/dishes, excellent service and value for money!!! Recommended 😉👌

Everything was very good Top boiled meat

We ate well even though there were some misunderstandings.

Welcome, Service, Courses: RATING... EXCELLENT

One of Padua's traditional restaurants, opened almost a hundred years ago, in 1935. The dishes they offer are carefully selected, changing with the seasons and the changing ingredients, and all are based on traditional regional recipes. Don't miss the boiled meat cart during the colder months; they serve it Friday through Sunday evenings, offering a choice of many flavorful cuts of meat, served with horseradish and salsa verde. During boiled meat season, book well in advance; the restaurant is always packed! Another must-try, at least for me, is the millefeuille (among the desserts). The wine list isn't extensive, but it features some good wines; the service is prompt and courteous. In the photos: two of the dining rooms; risotto with radicchio and sausage; the millefeuille.