The story
In Sandrigo, just outside Bressanvido, the Chemello family has been welcoming guests since 1947. What began with nonna Luigia and her son Palmerino during the hard years of the war quickly became a local landmark. Here, the traditions of Venetian cuisine are alive and well: fresh pasta pulled by hand, potato gnocchi, roasted and boiled meats, daily vegetables from the territory, and desserts made entirely in-house. But the true star of the table has always been the legendary Bacalà alla Vicentina, served with polenta.
Palmerino’s devotion to bacalà (dried, salted cod, properly called stoccafisso) is absolute. Following in the footsteps of the 16th-century Venetian explorer Pietro Querini, who discovered stockfish in Norway’s Lofoten Islands, Antonio Chemello travels annually to the tiny island of Røst, 100 kilometers beyond the Arctic Circle. He selects the finest IGP-certified stoccafisso directly from the source. The restaurant’s recipe for Bacalà alla Vicentina is a closely guarded family treasure, slow-cooked to a creamy, delicate finish that has earned it recognition from the Confraternita del Baccalà alla Vicentina.
The restaurant’s commitment to quality, traditional Venetian seafood, and genuine hospitality has been recognized with a Michelin Bib Gourmand, an award celebrating good quality, good value cooking. It’s a place where you can enjoy the precision of a starred kitchen in the warm, unpretentious setting of a family-run trattoria. The atmosphere is familiar and welcoming, with a carefully curated wine cellar to complement the menu. Whether you choose a classic plate of bacalà or explore the seasonal offerings, the spirit of the Vicentino countryside—and the legacy of the Chemello family—is present in every dish.
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