Osteria Al Cortivo In Vazzola

Quality and courtesy. Congratulations

We always love coming back. The food is really good, the service is friendly, and the atmosphere is homey. Excellent value for money. I highly recommend it.

After years of seeing themed menus, all winter-themed, the likes of which are no longer found around, from boiled meat to cod dinner, renga, etc., thinking it was a proper osteria where the products are prepared like grandma would make them, full of flavor and without gloss. However, I was not satisfied and the expectations I had imagined were lowered, partly due to the inattentive service, like a seasonal pizzeria restaurant where you just bring the food to the table and even if the waiter is incompetent/experienced it doesn't matter (from an osteria you look for something else, personality and at least a host) but all in all, the staff were friendly. We ordered cold cuts that I would expect from something less commercial, chicken in saor, first courses, snails, and overall everything was average. I ordered stewed cuttlefish, they fell into my mouth, a little washed out and apparently there were cuttlefish but on the second bite I felt a consistency that reminded me of tripe, I thought it was my impression given that there was no less otherwise I would have taken it, on the third bite the same and I start to look carefully and find pieces of tripe, the outer part more tough and shiny, the internal part jagged or with villi, I put aside 5/6 pieces and tell the waiter that I would have eaten them anyway but to report it to the kitchen as there could be a mistake and without even asking me to change my plate, the kitchen said they were the tentacles of the cuttlefish. I take it in stride and keep quiet, even though I've been a chef for 18 years, and the softness of the cuttlefish is noticeable from the smooth, gelatinous texture of the tripe. I recommend checking first to make sure you haven't made any mistakes and whether the issue you're expressing is real. It could be that the customer eats the wrong way (e.g., eating overcooked chicken breast doesn't mean it's the right way to cook it, because at 63°C it's cooked and juicy, so it's the customer's fault) and therefore makes an ignorant judgment. Or, for example, there may have been some kitchen dynamics that I won't go into here, but above all, not all customers are ignorant on the subject. The location, however, in this historic village, is beautiful and charming.

A familiar and welcoming atmosphere, memories of a time gone by but still current and warm, excellent dishes and tasty flavours

The atmosphere is nice inside and out, but I think there's room for improvement! We've eaten there several times, and the risotto is always undercooked, very undercooked! Too bad, the rest is okay.

The place is beautiful, the first courses are good, the veal with tuna sauce is very good (served differently than usual), the appetizers and desserts deserve a second chance. The price is average.

Had dinner with friends a few nights ago. The zucchini tart and chicken in saor were fabulous! I'll definitely be back.

We've been there several times with friends and family and will continue to return. A charming atmosphere and consistently good, varied dishes. I recommend it.

What a wonderful osteria and restaurant in an ancient village, named Malanotte, with a Manzonian flavor, and not overrun by tourists. Come with respect for a historic place, just steps from the Piave, a river sacred to the Fatherland, where it is worth remembering those who fought to ensure that Italy was as it is today, not yet occupied by foreigners. You are immersed in vineyards. Kindness, professionalism, and a love of tradition accompany traditional Venetian dishes, uncontaminated by foreign flavors. Finally, you don't eat the same old stuff! Parking nearby and on the street. Spotlessly clean restrooms. Not far away, you'll find one of the few Templar churches in northern Italy (AD 1178).

I go there often and always have a great time. The place is beautiful, an old-fashioned osteria nestled in a beautiful village, Borgo Malanotte. The food is typically Venetian and homemade, the portions generous, and the wines are also worth a try, both bottled and house. The owner and the waiters are very kind and helpful. The spit-roasted meat, made every Sunday by the owner himself, is a must-try. They occasionally host themed evenings, my favorite being the "pasta col pes" evening, an exceptional pasta dish made with a mix of mussels, clams, scampi, and many other shellfish—spectacular.