Located at: 22 Corso Milano, Padova, Italy

Visited on: 29th April & 01st May, 2024

This isn’t a rated review, but an acknowledgement of a great find in Padova city.

Tucked away under a neat white extended veranda by the road was a cozy and beautifully decorated little restaurant. The décor wasn’t just beautiful, it was different – there was a Vespa perched up on a row of tables, there was a framed racing suit signed – and previously worn – by the Michael Schumacher, there were chandeliers and cascades of fairy lights and XL champagne bottle lamp shades, and there was the ever-smiling, ever-gracious Signor Mario di Natale with the warmest of welcomes. This was his Antico Brolo.

From the moment you step in, it is obvious that everything has been and is being done with passion. Once we got to the food, it was equally obvious that a lot of love was put into their preparation, using fresh ingredients and thoughtfully curated recipes. We were so drawn to the place that we dined there a second time during our four-night stay in Padova. It is no wonder that the Unione Ristoranti del Buon Ricordo (Union for Restaurants of Good Memories) has included Ristorante Antico Brolo d’Osteria on their 60^th anniversary list of 101 top restaurants in Italy.

On our first visit, we started with Cod Croquettes on Courgette Cream (EUR 16,00). They were lovely and crisp on the outside, and creamy on the inside, with just the right amount of flavour to be complemented by the vibrant courgette cream.

For the main round, we tried their Creamed Cod with Grilled Polenta (EUR 22,00). Creamed cod is one of Padua’s (principally Venetian) famed traditional dishes/preparations that you would come across at restaurants, and also at their fabulous indoor market at Palazzo della Ragione. The cod fish is made into a sort of coarse paste together with olive oil, garlic and a bit of seasoning, to give it a tasty finish. Polenta is an equally popular traditional dish in Northern Italy that is made using cornmeal. Again, this is something that you would find on the menus of most restaurants. This dish, together with the leafy salad, came together as a healthy and novel traditional meal for us.

The Seabass Pie with Asparagus and Light Pesto (EUR 22,00) came in the form of a sort of deconstructed pie, with beautifully marinated roasted potato as an accompaniment. The fish itself was beautifully cooked and had good flavour. It seemed to be the season for asparagus in Europe, for we found it everywhere – and Antico Brolo had done a good job with the asparagus in both this dish and the next. The fish, too, had asparagus incorporated into it, and the pesto with its light oil complemented the dish well.

Pork Tenderloin (EUR 22,00) was the third main dish we tried that afternoon. Once again, the asparagus and potato were beautifully done, and the pork cooked to perfection. What lit the dish up was the gravy that had been poured over it. Glossy, lightly viscous and well-balanced, it pepped up the meat and vegetables beautifully.

For dessert, we tried their Tenerina – Italian chocolate brownie – with Vanilla Sauce and Ice Cream (EUR 8,00), which was fantastic. It was softly dense on the inside and slightly crusty and crumbly on the outside, and was scrumptious just by itself. Of course, it went very well with both the vanilla sauce and the ice cream, too.

Their Tiramisu (EUR 8,00) was divine. Alternating layers of soft chocolate sponge with a hit of coffee and wonderfully light vanilla cream, topped with bitter cocoa powder to balance the dessert off perfectly. It was lightly indulgent and thoroughly satisfying. Needless to say, I polished the plate.

The Mint and Liquorice Semifreddo with English Cream (EUR 8,00) was something novel. Not only was it eye-catching, but it was also an interesting mix of flavours with the refreshing mint notes and earthy, sweet liquorice – a combination that we haven’t tasted previously.

On our second visit, we started off with some Onion Soup in Crust (EUR 12,00). The luscious French-style onion soup came in a ceramic bowl with an almost regal pastry puff topping. The savoury flavour of the light soup was contrasted by the sweetness of the caramelised onion that was in plenty, and the pastry was great to dip in the soup and enjoy.

The Stewed Cuttlefish with Peas and Polenta (EUR 20,00) came in a nice tomato-based stew sauce, which is what gave the seafood dish most of its flavour. It gave the dish a bit of depth while also making it light at the same time, in a refreshing, Italian way. The polenta came grilled, as with the cod dish on the previous day.

I really enjoyed the Sliced Tuna with Sweet and Sour Vegetables (EUR 23,00). The tuna was cooked to perfection, still a little blush inside, while having a slight char from being seared on the outside. The vegetable was delicious, and it was apparent that the ‘sweet and sour’ came from the wonderful dressing that had been used on it. There were grilled potato cubes and some caramelised onion on the side.

For our third main dish, we were offered a grilled chicken fillet dish that was not on the menu. This, too, came with the roasted potato and caramelised onion side, and the cross-grill on the meat made it all the more appealing. It tasted good, too, with a nice marination, and was juicy.

For dessert, we went with tiramisu and tenerina once again (yes, they had impressed!), and tried their Cardamom Crème Caramel (EUR 8,00). The cardamom flavour definitely came through in the caramel, which was beautifully set and had been drizzled with a light caramel sauce. Another hit dessert from Antico Brolo.

On both of our visits, we were taken care of by the very friendly and efficient Toni, who made sure that everything was in order. While I don’t generally post personal photographs on my blog, I shall conclude this post with an image of my parents and I in the company of the wonderful Sig. Mario di Natale. The warmth and enthusiasm that he radiates towards his guests is undoubtedly one of the reasons why family-run Antico Brolo is regarded as one of Italy’s top restaurants that create ‘good memories’.