I have already booked and paid online before. The cuisine here is very special and I can&#39;t describe it. In short, I will feel amazing after eating. The price is OK, two people plus drinks are 435 euros. Will definitely eat super! It is also recommended that people who do not drink often do not order extra wine, and they will not eat after drinking too much. Because the photo was copied from the second fat camera, the time seems to be wrong, this should be the 12th night.

Le Calandre

Fantastic food, great service and awesome seating at tables! 10/10

之前已经在网上预订并付款。这边的料理非常富有特色，我很难去形容。总之吃过的都会觉得神奇吧。价格还可以，两个人加上酒水一共是435欧。一定会吃得超级撑！另外建议不常喝酒的人不要额外点酒了，喝多了会吃不下东西。因为是从二胖相机拷过来的照片所以时间似乎不太对，这应当是第12天晚上。

吃完饭还想买盘子 超有设计感的三星米其林坐标|意大利帕多瓦探店|Le Calandre喜欢菜|黑乌贼卡布奇诺，甘草藏红花烩饭，乳猪配栗子泥，杏仁莫扎里拉人均|&yen;2500/位 Le Calandre是意大利语&ldquo;历法&rdquo;的意思，而给我印象最深刻的不是季节菜单，而是餐厅整体的设计感。2002年，餐厅拿到3颗星，28岁的max alajmo也成为当年世界上最年轻的三星米其林主厨。主厨max非常强调餐厅体验的整体性，从一棵树手工雕刻的原木桌子，到台面上的灯光，从房间用的香水到每道菜用的餐具、杯子，再到服务员的工装，全部都是按照兄弟俩的设计，邀请意大利手工大师来定制的。餐桌上摆放着毛线球，Max说，这是让人们找到孩童时看妈妈织毛衣的时刻，想去抓毛线球的那种质朴的触感。这些有设计感的小道具，会很容易把你牵引进关于家的记忆和童年好奇心的餐桌情境之中。15道品鉴菜单里最喜欢的几道菜：「黑乌贼卡布奇诺」用熟黑乌贼丁和土豆泥做成，起名卡布奇诺是因为有卡布奇诺咖啡一样的质感吧。主厨给这道菜加了一个标签－－the first taste&ldquo;初味&rdquo;，意为婴儿第一次尝到食物味道的感觉。吃的时候搅匀土豆泥和底下的墨鱼丁和酱汁，细润柔滑里有墨鱼的鲜香。「意大利宽面配猪脸肉」猪脸肉做得香嫩，宽面有一点儿硬，有嚼头，是我喜欢的口感。定制的盘子非常有趣，里面有一个圆窝可以代替勺子，叉子把面停在圆窝处，就可以方便地把面卷起来。「甘草藏红花烩饭配绿芹菜和朝鲜蓟」里面有一点硬心，可能比通常中国人喜欢的口感要稍微生一些，但我觉得火侯掌握的不错。风味略微有一点甘草、藏红花带来的草药的味道，但配上翠比奥诺的白葡萄酒，会变得更为复杂愉悦。装烩饭的盘子的也很有设计感，用藏红花汁绘了黄色的圆形手绘图案，特别引人食欲。「乳猪配栗子泥榛子和白松露」乳猪的脆皮和炙烤的香气都做得很到位，尤其是配上栗子泥，格外芬芳。「杏仁莫扎里拉」餐厅经典甜品，不仅好吃，而且非常有幽默感的一道甜品。表面看上去像莫扎瑞拉水牛奶酪球，打开蛋白和蜂蜜做的脆壳，发现里面是杏仁露的泡沫，旁边配有橄榄和水瓜柳，也是模仿吃奶酪的模样。餐厅里还有很多衍生品卖，包括装意面、烩饭的盘子，装乌贼卡布奇诺的特定杯子，毛线球等。沉浸在这餐饭的艺术与温暖氛围中，不少同伴都兴致盎然地下单买了餐厅款杯杯盘盘。的确，在这样的餐厅用餐，你消费的不仅是美食，还有富有独特设计与享受感的生活方式及一段关于心情的记忆。

After eating, I want to buy a plate. The design of the Samsung Michelin coordinates|Italy Padua Discovery Shop |Le Calandre like dishes|Black squid cappuccino, licorice saffron rice, suckling pig with chestnut mud, almond Mozarira per capita|2500/person Le Calandre means Italian &quot;calendar&quot;, What impressed me most was not the seasonal menu, but the overall design of the restaurant. In 2002, the restaurant received three stars, and 28-year-old Max Alajmo became the world&#39;s youngest Samsung Michelin chef. The chef max emphasizes the overall nature of the restaurant experience very much. From the hand-carved log table of a tree to the lights on the countertop, from the perfume used in the room to the tableware and cups used for each dish, to the waiter&#39;s tooling, all are according to the design of the brothers. Italian artisanal masters are invited to customize it. There are wool balls on the table, Max said, which is the rustic touch of people trying to grab the wool ball when they find their children watching their mother knitting sweaters. These design-sensory props will easily pull you into the dining table context of home memories and childhood curiosity. The 15 favorite dishes on the tasting menu: &quot;Black Squid Capuchin&quot; made with cooked black squid ding and mashed potatoes, named capuchin because of the texture of capuchin coffee. The chef added a label for this dish, &quot;first taste&quot;, meaning the first time the baby tastes the food. When eating, stir the mashed potatoes and the diced kink and sauce underneath. There is a sweet smell of kink in the smooth and smooth. The &quot;pasta lasagna with pork face&quot; is tender and tender, with a little hard and chewy, which is my favorite taste. The custom plate is very interesting, with a round nest in place of a spoon, and the fork stops the noodles at the round nest, which can easily roll the noodles up. &quot;Licorice saffron rice with green leeks and Korean clams&quot; has a little hard heart, which may be slightly more raw than the usual Chinese like, but I think the fire is well mastered. The flavor is slightly a little licorice and saffron, but with the white wine of Tribiono, it will become more complicated and pleasant. The plates of rice are also very design, and the yellow round hand drawings with saffron juice are particularly appetizing. The crispy skin and roasted aroma of the suckling pig with chestnut mud dumplings and white truffles is well done, especially with chestnut mud, which is particularly fragrant. The classic dessert of the almond Mozarira restaurant is not only delicious, but also a very humorous dessert. The surface looks like a Mozartella buffalo cheese ball, opens the crisp shell made of protein and honey, and finds the foam of almond dew, with olives and watermelon willow next to it, which is also a model of cheese eating. There are many derivatives in the restaurant, including dishes of pasta, rice, specific cups of squid cappuccino, wool balls, etc. In the art and warmth of the meal, many companions are interested in buying the restaurant cups and plates. Indeed, dining in such a restaurant, you consume not only food, but also a lifestyle with a unique design and sense of enjoyment and a memory of the mood.

Le Calandre

Attractions Near Le Calandre

Restaurants Near Le Calandre

Hotels Near Le Calandre

Contact Us

About

Other Services