Storie d'Amore

This small, welcoming restaurant in the province of Padova is run by its two owners, one at the helm in the kitchen, the other overseeing the warm and beautifully decorated dining room. The cuisine is complex and elaborate rather than minimalist, with chef Davide Filippetto either creating different dishes from the same ingredient or preparing different ingredients in imaginative combinations. An abundant and generous menu, which includes an extensive wine list.

• Elaborate, layered cooking that often works through variations, either multiple takes on one ingredient or imaginative combinations across several ingredients.
• A menu that moves freely between lagoon seafood and game, with techniques that lean modern without turning minimalist.
• Wine is central to the experience, with the front of house led by an owner-sommelier and a cellar built for deep exploration.

Signature products on the menu include raw crustaceans and molluscs, blue lobster, scallops, aged daily catch, eel, sweetbreads, hare, pigeon, Japanese Wagyu A5, and seasonal truffles.

A long, ingredient-forward menu spanning raw seafood, pasta and risotto, game, and high-end beef, with seasonal truffle used across multiple dishes.

Standouts from the current menu

• Raw seafood path, fish bones, crustaceans and molluscs
• Seppiolina di Caorle with celeriac, black trumpets and uncinato truffle
• Scallops with artichokes, buttermilk and liquorice
• Spaghettino with smoked butter, clams, grilled tomato and lime
• Risotto with go fish stock, canoce and yuzu
• Ravioli filled with ratte potatoes and blue lobster, with blue-lobster buzara and rosemary
• Hare served two ways, Royale and Civet
• Pigeon with pomegranate, pungitopo and chestnuts
• Japanese Wagyu A5, about 120 g
• Desserts including Madagascar chocolate with mango and beer ice cream, plus a house gelato and sorbet selection