Hidden in the countryside of Mirano, a few steps from the Mirano-Dolo highway exit, a restaurant has recently been built, a small pearl of Venetian cuisine that can already boast of having been noticed by national guides such as “Michelin Guide” or the “Guida delle osterie d’Italia”.
The two partners, Silvano in the dining room with a long experience as a maitre and Marco in the kitchen, a young brilliant cook, combine their experience in managing Il Sogno and bringing old flavors of the local tradition to your table.
The wide and seasonal menu offers the best with one of the best boiled meats ever seen. It boasts a dozen different cuts for both lunch and dinner paired with the most appropriate sauces or for the more decisive with freshly grated horseradish.
A good broth is also born from a quality meat, therefore, according to the homemade tradition, fresh tortellini served in a soup bowl, or even homemade gnocchi served with Paduan chicken ragù or pumpkin ravioli seasoned with butter and sage. The starters range from the previous Paduan hen “in saor” (slow food presidium), to artichokes au gratin with Taleggio cheese, or simply a raw Montagnana knife-cut. For the second course, the prince of the restaurant is the boiled meat cart, but still baked stuffed duck, offal, tripe “alla parmigiana”.
Must try: Gallina Padovana “in Saor”
