Dai Tosi Bistrò Ristorante Pizzeria

Monday

12:00-14:30
18:30-23:00

Tuesday

CLOSED

Wednesday

12:00-14:30
18:30-23:30

Thursday

12:00-14:30
18:30-23:30

Friday

12:00-14:30
18:30-24:00

Saturday

12:00-14:30
18:30-24:00

Sunday

18:30-23:30

Monday

12:00-14:30
18:30-23:00

Tuesday

CLOSED

Wednesday

12:00-14:30
18:30-23:30

Thursday

12:00-14:30
18:30-23:30

Friday

12:00-14:30
18:30-24:00

Saturday

12:00-14:30
18:30-24:00

Sunday

18:30-23:30

Friday (today)

12:00-14:30
18:30-24:00

Saturday (tomorrow)

12:00-14:30
18:30-24:00

Show full week

Latest News

🍳 INTERVIEW WITH A COOK WHO NEVER STOPPED COOKING Identity and Mission My name is not important. What matters is that I speak for many who have...

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🍳 INTERVIEW WITH A COOK WHO NEVER STOPPED COOKING Identity and Mission My name is not important. What matters is that I speak for many who have burned their hands for the joy of nourishing others. I carry with me the stories of dawn markets, the rhythm of knives on cutting boards, and the silent resilience behind restaurant doors. What do you do? I am on a mission. To feed people, yes, but also to move them. To lead them on emotional journeys using only taste, texture, aroma, and memory. How do you move people with food? I create dishes like an artist paints with layers. Some dishes whisper of home, others shout surprise. A good dish can unlock nostalgia or ignite a new memory. This is the kind of art I pursue, one that can be devoured. About Cooking and the Craft How many types of cooking exist? There is only one cooking that truly matters: the one where passion and precision coexist. Good kitchens are not defined by culinary labels but by purpose, discipline, and soul. Can everyone cook? Yes. But not everyone knows how to listen. A true cook listens to ingredients, heat, timing, and silence. What sets us apart is not only skill but sensitivity and interpretation. A cook doesn't just prepare food; he guides it. Does a chef always cook better than others? " ,

Perfection is sliced. Pata Negra with a knife. Impossible to resist. 😋

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Sharpening your knives? At Dai Tosi Bistrò, it’s also a pleasure! 🍷🔪 Tired of dull blades? You’ve found your go-to spot! We only use Japanese stones...

Sharpening your knives? At Dai Tosi Bistrò, it’s also a pleasure! 🍷🔪 Tired of dull blades? You’ve found your go-to spot! We only use Japanese stones to give your knives a professional edge, as sharp...

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Excellence at the table: fresh porcini mushrooms and fine white truffle, the two main stars of autumn.

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Sea Mergers

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Aragosta Alla Catalana: Mediterranean Mosaic of Flavor. An elegant lobster is the heart of this dish, enhanced by a symphony of fresh Mediterranean fl...

Aragosta Alla Catalana: Mediterranean Mosaic of Flavor. An elegant lobster is the heart of this dish, enhanced by a symphony of fresh Mediterranean flavors. Tomatoes, red onion, capers, and olives com...

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Reviews

Melted Gorgonzola with crostini – a creamy delight! A simple yet truly irresistible dish: melted Gorgonzola served hot in a pan, with a velvety texture and an intense aroma. The flavor is rich and enveloping, perfectly balanced by the crunchy contrast of the bread crostini. Great as an appetizer to share or to enjoy with a good glass of red wine. Highly recommended for cheese lovers with a bold taste! 🧀🔥 Brandy-seared salmon with pistachio crumbles – a perfect balance! An elegant and flavorful dish. The salmon is cooked to perfection: tender, juicy, with a slight smoky note enhanced by the aromatic touch of brandy. The pistachio crumbles add a pleasant crunch and a sweet-salty flavor that pairs beautifully with the fish. The mixed greens bed provides freshness and completes a truly balanced and well-presented plate. An elegant, characterful tasting experience 🐟✨ From Tosi Bistrò – a delightful discovery! Cozy venue, carefully detailed and with a relaxed yet refined atmosphere. The service is attentive and friendly, always with a smile. The cuisine is excellent: dishes prepared with quality ingredients and elegant presentation. From crispy, light pizzas to more elaborate dishes like brandy salmon with pistachios or melted Gorgonzola with crostini, every course is a pleasure. The wine list and desserts are also superb. A perfect spot for dinner with friends or a special occasion. I will definitely return! 🍷🍕✨

- Davide L.

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- Cristian Z.

Amazing food and service! The pumpkin ravioli and the roast beef were both absolutely amazing! The tiramisu was homemade, delicious, and large enough for 2 people to share. We highly recommend a meal here. It was one of our best in the 2 weeks we were here in Italy.

- Kris

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- ValePowa17

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Gallery

daitosibistro_
Seafood Fusion

daitosibistro_
Authentic flavors, presented with love.

daitosibistro_
Our Sea Creations: Mediterranean Millefeuille of Swordfish and Exotic Octopus Carpaccio Dakhla

"Carpaccio" The origin of carpaccio dates back to 1950 when Giuseppe Cipriani, owner of Harry's Bar in Venice, created a dish for Countess Amalia Nani Mocenigo, his friend, due to special dietary needs. And the name? Giuseppe Cipriani chose it in honor of the famous painter Vittore Carpaccio (1455-1526), who was at that time the subject of an exhibition at the Doge's Palace in Venice. It is said that the owner of Harry's Bar thought the color of raw meat resembled the intense tones of the painter's works.

daitosibistro_
"Carpaccio" The origin of carpaccio dates back to 1950 when Giuseppe Cipriani, owner of Harry's Bar in Venice, created a dish for Countess Amalia Nani Mocenigo, his friend, due to special dietary needs. And the name? Giuseppe Cipriani chose it in honor of the famous painter Vittore Carpaccio (1455-1526), who was at that time the subject of an exhibition at the Doge's Palace in Venice. It is said that the owner of Harry's Bar thought the color of raw meat resembled the intense tones of the painter's works.

An iconic representation of Italian cuisine, spaghetti al pomodoro, which we prepare like this #italiancuisine #restaurantpadova #casalserugo #dinner #padova #

daitosibistro_
An iconic representation of Italian cuisine, spaghetti al pomodoro, which we prepare like this #italiancuisine #restaurantpadova #casalserugo #dinner #padova #

There will be an outdoor course with the very prized Ostrich Filet Steak #ItalianCuisine #RestaurantPadova #Casalserugo #Dinner #Ostrich

daitosibistro_
There will be an outdoor course with the very prized Ostrich Filet Steak #ItalianCuisine #RestaurantPadova #Casalserugo #Dinner #Ostrich

daitosibistro_
Tagliolino alla Nerano with tempura zucchini, papaya, and leaves of the very precious Patanegra lard.

daitosibistro_
Authentic flavors, presented with love.

daitosibistro_
Our Sea Creations: Mediterranean Millefeuille of Swordfish and Exotic Octopus Carpaccio Dakhla

"Carpaccio"
The origin of carpaccio dates back to 1950, when Giuseppe Cipriani, owner of Harry's Bar in Venice, invented a dish for Countess Amalia Nani Mocenigo, his friend, to meet particular dietary needs. And the name? Giuseppe Cipriani chose it in honor of the famous painter Vittore Carpaccio (1455-1526), who was at that time featured in an exhibition at the Doge's Palace in Venice. It seems that the owner of Harry's Bar thought that the color of raw meat reminded him of the intense tones in the painter's works.

daitosibistro_
"Carpaccio" The origin of carpaccio dates back to 1950, when Giuseppe Cipriani, owner of Harry's Bar in Venice, invented a dish for Countess Amalia Nani Mocenigo, his friend, to meet particular dietary needs. And the name? Giuseppe Cipriani chose it in honor of the famous painter Vittore Carpaccio (1455-1526), who was at that time featured in an exhibition at the Doge's Palace in Venice. It seems that the owner of Harry's Bar thought that the color of raw meat reminded him of the intense tones in the painter's works.

Un' icona per antonomasia della cucina Italiana, gli spaghetti al pomodoro, che noi prepariamo così #cucinaitaliana #ristorantipadova #casalserugo #cena #padova #

daitosibistro_
Un' icona per antonomasia della cucina Italiana, gli spaghetti al pomodoro, che noi prepariamo così #cucinaitaliana #ristorantipadova #casalserugo #cena #padova #

There will be an axis from outside with the highly prized Ostrich filet steak #italianfood #restaurantpadova #casalserugo #dinner #ostrich

daitosibistro_
There will be an axis from outside with the highly prized Ostrich filet steak #italianfood #restaurantpadova #casalserugo #dinner #ostrich

daitosibistro_
A tagliolino alla Nerano with tempura zucchini, papaya, and leaves of the very fine lardo di Patanegra.

Dai Tosi Bistrò Ristorante Pizzeria

Monday

Tuesday

Wednesday

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Friday

Saturday

Sunday

Monday

Tuesday

Wednesday

Thursday

Friday

Saturday

Sunday

Friday (today)

Saturday (tomorrow)