Pizzeria alla palma In Padova

11/01/2025: Delicious cuisine, respect and veiled exaltation of almost all the ingredients. The potato gnocchi with wild boar and parsley are proof of this. I don't eat cooked spinach, when I saw that the gnocchi were green, I hoped they were green from the parsley otherwise I would have been disappointed. I tasted them, at the end of the meal I asked what the green was... I discovered that mountain spinach is good. The unrivaled cut, not so much because of the origin of the meat, but because it is the only place that if I say "rare" they do it rare. Hot flavored carpaccio, with top quality seasoning oil. So bloodless that you don't lose the red protein that we call "blood" (it's a protein, not blood). I give 4 stars only because when looking at the website the word "sommelier" is used a bit inappropriately. And this is also taught to the 2 young girls in the room. In front of the tables there is a support base. If I order a bottle you open it in front of me and then ask who is tasting it. I removed one star because this procedure was taught by the sommelier, who opens the bottle in a different place and tastes it privately. If the art of administration were like this, 2 years later and all the sommeliers would have died of liver cirrhosis. In addition to that, if the cheerful sommelier works an hour or an hour and a half after the two girls who manage the rooms, and you piss me off at the cash register because he isn't quick enough to give me the bill... I get annoyed. . Others in my place would have voted the service differently due to the fault of one person.

21/10/2024: Really nice place, old tavern style but with an elegant touch. Very good food, various meat, fish and vegetarian options. Perhaps the choice of desserts could be improved a little.