The story
Matteo and Barbara Mariotto oversee Al Cavallino in Vicenza, where Italian cooking reflects decades of family tradition. Their Italian kitchen respects seasonal cycles, selecting local suppliers to maintain ingredient quality. Every dish honors these values, avoiding unnecessary complexity in favor of honest preparation. This steady commitment to authenticity recently earned the restaurant a Faccino Contento award.
The menu features distinct regional creations, including baccalà mantecato served with potatoes and Taggiasca olives. Grilled meats draw attention for their tenderness, utilizing high-quality cuts cooked over charcoal to enhance natural juices. Pasta courses appear equally refined, such as bigoli tossed in a savory duck ragù or potato gnocchi paired with scallops and porcini mushrooms. These selections demonstrate how Venetian cuisine adapts classic techniques for modern palates.
The interior combines simple decor with textured stone details to create a welcoming environment. Guests can choose between the main hall or an outdoor terrace offering expansive views of the area. The layout encourages a relaxed pace, aligning with the owners' desire to foster a sense of belonging. Such thoughtful design ensures the dining experience remains comfortable and memorable throughout the meal.
Recognition
Ambience
Location
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