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3 Star Michelin, amazing. You may choose a tasting menu or a la carte. The tasting menus are very complete, every plate has an intricate story. The RAF menu was wonderful, an unforgettable experience. Chef Massimiliano Alajmo was present and saluted all tables at the beginning and end of the meal, a very nice touch. His staff was impeccable.
Cuisine is like a needle that passing repeatedly through small holes creates a thread so thin and strong that it unconsciously binds us all. Massimiliano Alajmo. This was on a sheet of thin parchment paper from Chef Alajmo that we were given before we left. For our last meal in Italy, we had about the best there is. Chef Alajmo was the youngest person to ever helm a restaurant when it got its third Michelin star. The restaurant is an interesting place in the way the tables are made, the yarn that's on each table going along with the chef's statement, and the elegant setting of the room itself. The four of us ordered the Classico tasting menu which consisted of: Al-aimo Langoustine rolls with crispy spaghetti Cuttlefish capuccino Crispy buffalo ricotta and mozzarella cannelloni with tomato sauce Smoked taglioni with egg yolk shavings Saffron, juniper, and licorice powder risotto Hand chopped Piemontese beef with black truffles Bone marrow with herbs Roast suckling pig with mustard foam and coffee powder Melted tartlet with apricot and curry Fresh fruit skewers Almond mozzarella This was the fourth 3 star Michelin restaurant in which we ate during our Northern Italian vacation and it was superb. The dishes were daring in concept (mustard foam with coffee powder), saffron, juniper, and licorice risotto, and the langoustine rolls with crispy spaghetti to choose three dishes. Service was excellent as one would expect at a restaurant rated this highly. Truly a memorable meal. Grazie, Chef Alajmo and bravo!
The food was different and amazing... and expensive! The service was excellent, as well. With several waiters to take our plates and bring food. The earliest time to get a reservation was 8 pm. So that's what we got! The area around the restaurant was not as expected, since we were visiting from the USA and staying in Venice. It took a train, a boat ride, and a taxi to get there. The taxi ride to the train station without traffic was 15 minutes, and with traffic on the way there was about 25 minutes. We were seated at 8 pm and left around 10:15, but I believe it would normally be a 3 hour meal with all 10 courses. We left a bit rushed to make our train. The chef, Max, came out to greet us during and after the meal. He is a super tall, friendly, but quiet man. :) Well, who knows ... he speaks Italian. So maybe he's quite chatty in Italian. All courses were small dishes but very flavorful, beautifully presented, and just different enough to be familiar food with a twist. Some of the foods we had were basically really fancy macaroni and cheese, fancy cheese stick with marinera sauce, fancy clam chowder, a mini burger with a sunny side up egg, etc. All so amazing. I'm not much for expensive places, so if you read the menu, the foods sound much better than the way I wrote it here. :) They were very accommodating when I didn't prefer one of the courses. They took it back and made me something in addition. I didn't complain, but they noticed I didn't eat much and offered to bring something else. Very good customer service. It was quite expensive but such a great experience.
Items Selected: 2015 Muni Rosa Frizzante Canapes - Crispy Salt Cod, Puff Pastry with Pistachio and Basil, Tartlet with Ragu Crackers and Hard Breads Whole Wheat and White Sourdough Al-Aimo - Red Tomato Tartare, Green Tomato Tartare, Fava Beans, Ricotta Cheese, Pistachio Cream, Tomato Sorbet Raw Langoustine Rolls - Crispy Spaghetti, Algae, Beetroot Cuttlefish Cappuccino - Cream, Ink, Potatoes Crispy Buffalo Ricotta and Mozzarella Cannelloni with Tomato Sauce Smoked Taglioni with Egg Yolk Shavings, Gelatin of Ham Broth and Anchovies Saffron, Juniper and Licorice Powder Risotto - old and new Hand chopped Piemontese Beef with Black Truffles Bone Marrow with Herbs Fried Fish Bone with Balsamic foam Roast Suckling Pig with Mustard Foam and Coffee Powder, Chicory Bellini Sorbet - Peaches and Citrus Almond Mozzarella - Honey, Rice and Olive Melted Tartlet with Apricot and Curry, Gold Leaf Fruit Sphere Located in Rubano and toqued by Massimiliano Alajmo, a man whose cooking earned him 3 Michelin Stars at the record breaking age of 28, le calandre proved an exemplary way to wrap a trip stretching across North Central Italy comprised of 18 Etoiles de Bibendum and thirty-eight eateries total, the Chef's "classico" menu taking a look back at the sort of cuisine that, in most places, has yet to come. Unassuming from the outside, a low white building demarcated by a simple sign naming both le calandre and the more casual il calandrino nextdoor, it was just minutes prior to a 13h00 reservation that the group arrived at Via Liguria 1, a warm greeting at the door quickly seeing us ushered to a dimpled carved wood table playfully decorated with two balls of yarn. Every bit the modern fine dining experience, leather-aproned waiters with personality describing dishes while pleasantly conversing about topics far-and-wide, it was with a glass of bracing Natural 2015 Muni Rosa Frizzante that a quintet of Crackers and Hard Breads were tasted while perusing the menu, three distinct tastings exploring seasonality versus tradition, the only flaw being that all at the table are required to dine the same. Not particularly full for Saturday lunch, only half of the tables spoken for during the course of a 210 minute stay, Canapes came by way of creamy Baccala wrapped in Shrimp Chips along with Puff Pastry and a Pizza-like Tartlet, the Yarn tacked to a nearby wall with pins and replaced by warm loaves of White Sourdough and Whole Wheat Bread. Truly a progression of classics, Chef Alajmo's famous "Al-Aimo" showing several sides of the Tomato by way of two Tartares, simple slices plus Sorbet paired to Fava Beans, Pistachio Cream and freshly made Cheese, course two spun the Spring Roll on its head with Italian inspiration, the Langoustine Sashimi served with pureed beets and added umami beneath a "Crispy Spaghetti" cage. Presented now as course three, but once the restaurant's very "First Taste," Cuttlefish Cappuccino presents a creamy black and white potage that will leave almost anyone craving just one more bite on account of the complexity of taste, temperature and texture, a tube of Ricotta di Bufala eating more like Cannoli than Cannelloni with a sidecar of Tomato Sauce. Presenting a unique take on Carbonara that saw smoky Noodles topped in shaved, cured Egg Yolk with Ham Stock and Anchovy slices delivering even more brine, the "old and new" representations of Risotto asked diners to pick a favorite of identical ingredients in different presentations, the creamy version via Creuset far more aromatic while the newer version slowly saw the grains fall from its center into a sort of Rice Soup. Offering choices for a couple of courses, silky Beef Tartare veiled in Black Truffles followed up by brûléed Bone Marrow versus a puff of Fish Bones rendered into the texture of Cheetos with Balsamic Foam at its side, the finale of Suckling Pig offered an explosive foray into bold bitters including a stack of boiled Chicories, the Chef clearly anticipating the impact of its flavors and quickly following up with a palate cleansing Peach and Prosecco Sorbet. Not a light meal by any means, portions including the Bone Marrow very generous with flavors equally robust, breads were soon replaced by wooden spheres presenting several fruit slices as dessert was prepared in the kitchen, the "Almond Mozzarella" a shattering orb of Honey, Rice and Olive while a "Melted Tartlet" ate far lighter than one might guess looking at it, the base of Apricot enhanced by the flavors of Curry as a light Custard melted forming a pool of cream around it. Taking some time to chat as the dining room emptied, a can of Tomatoes given to each female as a parting gift, it was with the check paid that a quick stop was made at the attached bistro and patisserie, the cakes and tarts admittedly quite tempting, as too was a market selling everything from cookbooks to canned goods, serviceware and jellies.
As a first-time diner, I chose The Classico from their three distinct menus (The Classico, The Max, and The Raf), as recommended. My god, what an experience this was! Every single dish was a banger. This meal is not just eating; it's a full sensory experience. This is the first three-star restaurant I've visited where I genuinely struggled to finish my meal because I was so full. The meal was filled with artistry and a genuine "wow" factor, which was sustained throughout the courses. Toward the latter half of the meal, the shock on my face when the bone marrow came out was unforgettable. Following that, the chefs engaged all our senses with playful techniques. For the Pasta course, we were given earplugs to listen to what felt like the sound of ocean waves, immersing us in the experience of walking on the beach. Even more inventive was the saffron risotto: we were instructed to smell a cup containing the essence of licorice in between bites to emphasize and evoke that flavor. The staff were incredibly nice and playful throughout the evening, and the chef himself came out to tell jokes and interact with us as we enjoyed our meal. Getting to the restaurant was easy, though the round-trip journey from Venice was expensive, roughly 150 euro each way. However, the staff is very helpful if you email or call ahead to arrange taxi service. This is a culinary journey I won't soon forget, right down to the fun little menu shaped like a chef's hat. A very unforgettable 3-star sensory experience!! read more
Amazing 3-star michelin meal that was incredibly inventive. We came in the summer and had the classic menu. 260 Euros. Amazing service. The first thing is the bread and olive oil was amazing. Flaky warm bread with fragrant oil. Al-aimo 2022 - lots fresh tomatoes. almost like a summer salad in puree form cuttlefish cappuccino - real standout for it's taste and presentation smoked tagliolini with egg yolk and smoked broth - delightful to eat crispy ricotta, mozzarella, and stracciatella cannellone with tomato passata - delightful - perfect bite size of explosive flavor scorched born marrow with parsley, sea urchi and caviar bruschetta - absolute unit of a bone marrow. the parsley really fragrant with much umami-ness squab with mulberries, balsamic vinegar mushrooms, black rice wafer and liver pate - excellently done. tender squab meat read more
Three Michelin stars by the Michelin Guide #10 on the World's 50 Best Restaurants There's a reason for that... What a treat to experience Le Calandre in Rubano, Italy by chef Massimiliano who in 2003 was the youngest chef to win 3 Michelin stars. We had kids in our party, so we dined in the beautiful private room. The room anchors their main restaurant and their second more casual concept. A window within the room is used to communicate directly with the kitchen. No detail went unnoticed. Every plate. Every cup. Every bowl. Every detail, intentional. We tried the classic menu featuring their signature dishes. The result? A pretty flawless dinner! Add this one to your bucket list. Worth the journey. read more
2 years ago
3 Star Michelin, amazing. You may choose a tasting menu or a la carte. The tasting menus are very complete, every plate has an intricate story. The RAF menu was wonderful, an unforgettable experience. Chef Massimiliano Alajmo was present and saluted all tables at the beginning and end of the meal, a very nice touch. His staff was impeccable. read more
Cuisine is like a needle that passing repeatedly through small holes creates a thread so thin and strong that it unconsciously binds us all. Massimiliano Alajmo. This was on a sheet of thin parchment paper from Chef Alajmo that we were given before we left. For our last meal in Italy, we had about the best there is. Chef Alajmo was the youngest person to ever helm a restaurant when it got its third Michelin star. The restaurant is an interesting place in the way the tables are made, the yarn that's on each table going along with the chef's statement, and the elegant setting of the room itself. The four of us ordered the Classico tasting menu which consisted of: Al-aimo Langoustine rolls with crispy spaghetti Cuttlefish capuccino Crispy buffalo ricotta and mozzarella cannelloni with tomato sauce Smoked taglioni with egg yolk shavings Saffron, juniper, and licorice powder risotto Hand chopped Piemontese beef with black truffles Bone marrow with herbs Roast suckling pig with mustard foam and coffee powder Melted tartlet with apricot and curry Fresh fruit skewers Almond mozzarella This was the fourth 3 star Michelin restaurant in which we ate during our Northern Italian vacation and it was superb. The dishes were daring in concept (mustard foam with coffee powder), saffron, juniper, and licorice risotto, and the langoustine rolls with crispy spaghetti to choose three dishes. Service was excellent as one would expect at a restaurant rated this highly. Truly a memorable meal. Grazie, Chef Alajmo and bravo! read more
8 years ago
The food was different and amazing... and expensive! The service was excellent, as well. With several waiters to take our plates and bring food. The earliest time to get a reservation was 8 pm. So that's what we got! The area around the restaurant was not as expected, since we were visiting from the USA and staying in Venice. It took a train, a boat ride, and a taxi to get there. The taxi ride to the train station without traffic was 15 minutes, and with traffic on the way there was about 25 minutes. We were seated at 8 pm and left around 10:15, but I believe it would normally be a 3 hour meal with all 10 courses. We left a bit rushed to make our train. The chef, Max, came out to greet us during and after the meal. He is a super tall, friendly, but quiet man. :) Well, who knows ... he speaks Italian. So maybe he's quite chatty in Italian. All courses were small dishes but very flavorful, beautifully presented, and just different enough to be familiar food with a twist. Some of the foods we had were basically really fancy macaroni and cheese, fancy cheese stick with marinera sauce, fancy clam chowder, a mini burger with a sunny side up egg, etc. All so amazing. I'm not much for expensive places, so if you read the menu, the foods sound much better than the way I wrote it here. :) They were very accommodating when I didn't prefer one of the courses. They took it back and made me something in addition. I didn't complain, but they noticed I didn't eat much and offered to bring something else. Very good customer service. It was quite expensive but such a great experience. read more
10 years ago
Items Selected: 2015 Muni Rosa Frizzante Canapes - Crispy Salt Cod, Puff Pastry with Pistachio and Basil, Tartlet with Ragu Crackers and Hard Breads Whole Wheat and White Sourdough Al-Aimo - Red Tomato Tartare, Green Tomato Tartare, Fava Beans, Ricotta Cheese, Pistachio Cream, Tomato Sorbet Raw Langoustine Rolls - Crispy Spaghetti, Algae, Beetroot Cuttlefish Cappuccino - Cream, Ink, Potatoes Crispy Buffalo Ricotta and Mozzarella Cannelloni with Tomato Sauce Smoked Taglioni with Egg Yolk Shavings, Gelatin of Ham Broth and Anchovies Saffron, Juniper and Licorice Powder Risotto - old and new Hand chopped Piemontese Beef with Black Truffles Bone Marrow with Herbs Fried Fish Bone with Balsamic foam Roast Suckling Pig with Mustard Foam and Coffee Powder, Chicory Bellini Sorbet - Peaches and Citrus Almond Mozzarella - Honey, Rice and Olive Melted Tartlet with Apricot and Curry, Gold Leaf Fruit Sphere Located in Rubano and toqued by Massimiliano Alajmo, a man whose cooking earned him 3 Michelin Stars at the record breaking age of 28, le calandre proved an exemplary way to wrap a trip stretching across North Central Italy comprised of 18 Etoiles de Bibendum and thirty-eight eateries total, the Chef's "classico" menu taking a look back at the sort of cuisine that, in most places, has yet to come. Unassuming from the outside, a low white building demarcated by a simple sign naming both le calandre and the more casual il calandrino nextdoor, it was just minutes prior to a 13h00 reservation that the group arrived at Via Liguria 1, a warm greeting at the door quickly seeing us ushered to a dimpled carved wood table playfully decorated with two balls of yarn. Every bit the modern fine dining experience, leather-aproned waiters with personality describing dishes while pleasantly conversing about topics far-and-wide, it was with a glass of bracing Natural 2015 Muni Rosa Frizzante that a quintet of Crackers and Hard Breads were tasted while perusing the menu, three distinct tastings exploring seasonality versus tradition, the only flaw being that all at the table are required to dine the same. Not particularly full for Saturday lunch, only half of the tables spoken for during the course of a 210 minute stay, Canapes came by way of creamy Baccala wrapped in Shrimp Chips along with Puff Pastry and a Pizza-like Tartlet, the Yarn tacked to a nearby wall with pins and replaced by warm loaves of White Sourdough and Whole Wheat Bread. Truly a progression of classics, Chef Alajmo's famous "Al-Aimo" showing several sides of the Tomato by way of two Tartares, simple slices plus Sorbet paired to Fava Beans, Pistachio Cream and freshly made Cheese, course two spun the Spring Roll on its head with Italian inspiration, the Langoustine Sashimi served with pureed beets and added umami beneath a "Crispy Spaghetti" cage. Presented now as course three, but once the restaurant's very "First Taste," Cuttlefish Cappuccino presents a creamy black and white potage that will leave almost anyone craving just one more bite on account of the complexity of taste, temperature and texture, a tube of Ricotta di Bufala eating more like Cannoli than Cannelloni with a sidecar of Tomato Sauce. Presenting a unique take on Carbonara that saw smoky Noodles topped in shaved, cured Egg Yolk with Ham Stock and Anchovy slices delivering even more brine, the "old and new" representations of Risotto asked diners to pick a favorite of identical ingredients in different presentations, the creamy version via Creuset far more aromatic while the newer version slowly saw the grains fall from its center into a sort of Rice Soup. Offering choices for a couple of courses, silky Beef Tartare veiled in Black Truffles followed up by brûléed Bone Marrow versus a puff of Fish Bones rendered into the texture of Cheetos with Balsamic Foam at its side, the finale of Suckling Pig offered an explosive foray into bold bitters including a stack of boiled Chicories, the Chef clearly anticipating the impact of its flavors and quickly following up with a palate cleansing Peach and Prosecco Sorbet. Not a light meal by any means, portions including the Bone Marrow very generous with flavors equally robust, breads were soon replaced by wooden spheres presenting several fruit slices as dessert was prepared in the kitchen, the "Almond Mozzarella" a shattering orb of Honey, Rice and Olive while a "Melted Tartlet" ate far lighter than one might guess looking at it, the base of Apricot enhanced by the flavors of Curry as a light Custard melted forming a pool of cream around it. Taking some time to chat as the dining room emptied, a can of Tomatoes given to each female as a parting gift, it was with the check paid that a quick stop was made at the attached bistro and patisserie, the cakes and tarts admittedly quite tempting, as too was a market selling everything from cookbooks to canned goods, serviceware and jellies. read more
Four of us went recently and had a wonderful meal albeit a bit stuffed at the end. It is a very unassuming restaurant, almost buried in Italian strip malls. However, inside was decorated very modern and had a cool atmosphere. We did the Classico tasting. It was interesting as we had probably 5-6 courses before what was actually on the menu came out. The Lamb dish was the best single lamb dish I have had in my life. Other standouts where the bone marrow, the cannelloni, the tagliolini, and the beef tartare with black truffles. The deserts were also extremely good and I have to say I have never had a desert in a pipe before. The tiramisu in a pipe was a delightful experience. The service was impeccable and it was really cool to see Chef Max come stop by the table and chat with the guests multiple times during the meal. https://www.tripadvisor.com/ShowUserReviews-g1028608-d919172-r503284490-Le_Calandre-Rubano_Province_of_Padua_Veneto.html# read more
More info about Le Calandre
Via Liguria 1
35030 Sarmeola Di Rubano
Italy
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