Gran Caffe Diemme - Menu

Overpriced and undersized. Good products, but high prices for very small portions. The card was confusing and the coperto meager.

This place is great if you link good drinking, the selection is superb and the personnel very knowledgeable about what they sell. Don't get me wrong, the food is great, but the drinks are better!

It is a great place to have an aperitivo. We had cheese and wine which was really nice in the cozy atmosphere with the harmony of colours and the pictures on the wall. Definitely will come to this place often!

They do things right here. Very good ingredients. Prepared properly without sparing effort. Daily interesting specials. Great naturalish wine list with sone great old wines (roagna). Good service. Super cool vibe.

This little restaurant is a great version of a fantastic gourmet restaurant. Creativity and and perfect mixing of herbs without losing the basic of the italian kitchen. Congratulations to the cook and team. We wish you a lot of success!

much better than I expected to read reviews! nice local, with style, great food with good raw materials and the right balance between tradition and fantasy. Perhaps the table service can certainly improve. but overall, considering also the great variety of proposals, the waiting times I found them consonant. original and stylistic also the mise en place. I recommend

We had our dinner at Diemme. The atmosphere on the large square in the center of Padua was perfect on this summer evening. However the staff of Diemme was able to spoil this experience. The cod fish with vegetables was mainly a lot of tomatoes, some burnt vegetables and a very tiny piece of cod fish. Absolutely not what you expect when spending 21 Euros on a main course. Service was not good, no one asked about our experience. Absolutely no interest in clients feedback. Do not go here; there are so many better places in Padua.

Visited for lunch as the menu giornale had a few different offerings from the typical menu. My husband was delighted at the chance to have a local foie gras. It was served very beautifully sliced on a wooden platter, with crusty fresh bread, a hint of truffle he thinks and a tomato relish, and a lightly cooked, transparent shallot. He thoroughly enjoyed every morsel, and even though it wasn’t a huge serving, felt it was just enough. I chose an unusual pasta dish, troffie in a basil, potato and snow pea sauce. This was served in a white bowl, brilliant green with a wonderful aroma. The textures were just superb and the dish for me a triumph. I’ve not seen another like it in the last few weeks...

well, well, well, beautiful, modern, well designed and furnished. the kitchen of the raw material: no scheme, no discounted proposal, just so expressive, goto and want to experiment without any forced excess. men at the table constantly changing except for some safe port (among other things also those, the really good desserts represent the flower of all the times of the proposal. the wine card, very marked on natural wines, courageous and invites to share more bottles given the courage of proposals, research and value for money. the list of drinks did not have the pleasure to try it, and that's why you can't come back! in the photos: -corn currant sauce tamarindo and sesame: centered match...