Torreglia Restaurants

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    without levin
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    Normal Crust
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Most Recent Restaurants in Torreglia

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    Miramonti: Two types of pizza crust

    by painterdave Updated Sep 23, 2012

    Opened over twenty years ago, this family run ristorante provides not only pasta but also great pizza. Their pizza can be ordered a bit differently because they use two different flours to make pizza crust, so you can choose which type you would prefer. One without levin.
    You will find Miramonti to be very clean, and the service is quick and efficient. Nothing sits under a hot lamp to await other plates of food!
    Restrooms clean.
    Parking along the street is free.
    An enoteca is across the street if you want to taste some wine before your dinner. See my other tip on this.
    A pizza runs about 7 to 8 euros.

    Favorite Dish: They have a good sauce and I prefer salami from Sicily which is hot.
    The dishes presented are traditional veneto cuisine.

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    Per Bacco: Enoteca Populare

    by painterdave Written May 27, 2012

    A popular enoteca in the middle of Torreglia, we drive by there several times a week and there is a large crowd of people enjoying wine and more. Finally we stopped to see what it is all about and we found it to be a very nice enoteca. You can expect that if you describe a wine you would like to try, the owner will find a bottle and give you a glass. You can be very specific.
    They also include cuts of salami, cheeses and bread for a small charge. There is quite a large outdoor seating area along the street and a bit more cramped area inside.
    I think that during the winter they provide some heaters for seating outside.

    Favorite Dish: They are not short of many different wines to try and buy.

    Outside Seating Salami Plate
    Related to:
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    • Wine Tasting
    • Beer Tasting

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    Trattoria da Giovanni: Homemade Pasta Heaven

    by poortrekkers Written Jan 5, 2008

    So Fabulous Fabrizio hooks us up! This small restaurant was down a dirt road, hidden from all but the locals... but it as packed! We had a gastronomic feast we will never forget! It all began with complementary aperitifs; followed by the BEST HOMEMADE PASTA we have ever had; then came this unbelievable frozen dessert of layered ice cream and meringue; and it all ended with the complementary digestive. I believe that this was our best meal in Italy. Thank you Fabrizio.

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    You can't miss it !!!

    by paoseo Written Jul 3, 2005

    Buddino is a sort of pudding but it 's something more than it!!!
    In this place it's made with such ingredients that make it really like and NOT fattening at all !!!

    Favorite Dish: Usually it's closed on Monday, but in July and August it is always open
    4pm-00 (on Saturday it closed a little later)

    If you arrive from Milan or Venice, you have to exit at Padua West (Padova Ovest) and follow signs to Abano Terme. When you get there go on towards Torreglia.
    If you arrive from Bologna, exit at Padova Sud (South Padua), go towards Battaglia, when you get in a place called Località Mezzavia, turn right towards Montegrotto and go on to Abano, and then to Torreglia.

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    Pizzeria "Liviana": They had closed, but fed us anyway...

    by mapakettle Updated Sep 5, 2004

    Ma Kettle and I were on our way to Torreglia, but stupidly had missed our bus stop, and were walking back from Luvigliano, a small little hillside town.

    We spotted this place along the way, and since I'm almost always up for a feed, we decided to stop. However, upon entering, the bartender told us the restaurant wasn't open, but he would check to see if they could build us a sandwich or something.

    A sandwich was not what I wanted, but he was being so helpful, we couldn't just leave.

    The lady who runs the restaurant came out, and took us in the back and told us to pick out what we wanted. Talk about hospitality.

    The dining area was very clean, neat, with table cloths on every table. We were the only ones there, so the ambience was created by the warmth of Ma Kettle's smile, and the golden ring of her laughter. Good company, good food, good wine.

    Favorite Dish: We got fed alright. Our hostess brought us what we requested, plus much more.

    We had sea food salad, Calamari, broccoli, roasted potatoes, roasted yellow peppers, three types of wonderfully warm fresh bread, and other odds and ends given to us to sample. Plus, of course, Vino. A very light, fresh wine that was ever so good that afternoon. By the time we had finished our meal, our guardian angel had left for home, so we never had a chance to thank her for all the extras. (or to find out the name of our wine).

    some plates had already been removed...
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    Naturalmente la Gelateria: the BEST gelato I have ever tasted...

    by mapakettle Updated Jun 21, 2004

    Located within the centre of town, immediately across from the spurting decorative water fountains, lies the site of Naturalmente, la Gelateria and Buddineria. They serve only 'all natural' flavoured gelato (no artificial flavouring here), and creamy smooth pudding, topped by imported maple syrup from Quebec.

    Everything is made on site from the finest, and freshest ingredients, by the owners themselves. A quick tour confirmed up-todate equipment, perfectly sterilized, with no visitation expected.

    The gelato is processed twice, the second time in order to further reduce the size of the ice crystals which make up the composition of gelato, therefore rendering the consistency to a silky smooth, creamy delight. In Canada, cream is 'added' to provide that sensation. Only in Italy, could less be given, in order to allow 'more'.

    The interior is very pleasing to the eye in festive primary colors, the seating sectioned, rather than set in rows, so you may easily find a quiet area to sit and indulge, with lots of room to roam about if you are accompanied by young children. Bathrooms are absolutely spotless.

    The Mantovani family, in all their wisdom, have even assembled a 'party area' so birthdays may be held in relative privacy, with their own helium machine to allow bouquets of floating baloons to be affixed to the birthday boys (or girl) chair.

    Favorite Dish: We pigged out, after all, Mr. Mantovani, the owner, assured us that his gelato is "a food, not a dessert", and who are we to argue.

    I had a banana split, the first that has passed my lips since I was a boy, and Ma Kettle had a fruity bowl of various flavors of Gelato, surrounded by a layer (or two) of fresh fruits.

    We sampled a plate of their homemade pudding, covered with real maple syrup, and once again surrounded by fresh fruits of varying types. Because this was 'food', we felt no guilt at all.

    Ma Kettle and I had never heard of 'puddings' being offered as a staple item on the menu before, other than as a lone dessert item. Here, a choice of 'over' two dozen are offered to the consumer. They are a major draw throughout the cooler winter months.

    As an alternative, try gelato made from soya, great for lactose intolerant diners.

    Even if you don't care about the Italian countryside (now that's a silly comment), you must make a point of visting this gelateria...worth every ounce you gain.

    Mr. and Mrs. Mantovani and gelato tester  Andrea
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Torreglia Restaurants

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