Aubergine

The story

Aubergine in Abano Terme, Padova – Michelin-Recommended Classic Italian Cuisine

A long‑standing address in Abano Terme

Aubergine opened on 1 April 1990 – a date chosen partly for good luck – and quickly became a fixture in the gastronomic landscape of the Padova area. The restaurant sits just steps from Abano Terme’s pedestrian zone, surrounded by greenery and with ample parking. In summer, guests can dine outdoors in a welcoming space that makes the most of the mild climate.

The people behind the kitchen and the dining room

Carla and Enzo bring their creativity and passion to every dish, balancing visual precision with deep flavour. Their cooking ranges from refined seafood specialities to carefully selected meats, always with an eye for detail. In the dining room, Riccardo greets guests with a warm smile, creating an atmosphere that feels both attentive and familiar.

A menu that moves between land and sea

The kitchen describes its offering as a “Menu di Mare e di Terra”. Among the antipasti are duck‑liver pâté with fig mustard, snails bourguignonne, and a tuna tartare with burrata and strawberries. First courses include paccheri with burrata cream, pistachio and crispy guanciale, or spaghetti chitarra with mixed seafood. Secondi feature low‑temperature cooked suckling pig lacquered with honey and lime, Black Angus tagliata, and a tataki of tuna with mango purée and teriyaki.

Michelin recognition for classic Italian cooking

Aubergine’s consistent quality earned it the Michelin Recommended distinction, confirming its place among the most reliable classic Italian restaurants in the Veneto region. The kitchen stays rooted in Italian tradition while adding personal touches – a style that has kept local diners and visitors returning for decades.