Due Spade - SANDRIGO

Historical restaurant with menu, limited, and almost exclusively dedicated to stoccafisso. appetizer with three cicchetti: good mantecato cod, sin for the lukewarm polenta and without crust, caviar very salty and bitter, crispy good. risotto with delicious cod, very tasty. cod salad and good fried cod, but nothing special. As for sweets, in general they are not bad: the semifreddo to the cod is very delicate. the peat tiramisu is made with dry biscuits, this gives a slightly pasty consistency. the interiors are well lit and the mise en place of the room is elegant and cared for. the service is very waxy, attentive available. parking space inside. price about 40€ per person. I'd just come back for the risotto.

For many years we are loyal customers, the dishes are all exceptional as well as the courtesy of the hosts. to try absolutely the risotto on the cod and the classic cod with polenta, served in a very original way. 5 stars deserve!

A nice place, great service. the very good raw materials, the tris of good croutons but a little bit 'slow of quantum (3 croutons one by type I would have liked to eat more, I then took only the second the baccal to the vicentina I have to say cooked as in the tradition of the brotherhood for, according to my goits, had little bite, lacked of the tasty onion and the grana that surely give a boost in pi. good sweets and presented well. report quality very good price.

Beautiful vintage style trattoria excellent hospitality and professionalism of the staff. a bit disappointed by the first: radicchio cutlines and bigoli al baccalà. both in the dressing was the cream! good cod fried and sweet.

Initially I was looking for a restaurant in Vicenza when found that the “baccalà alla vicentina” (Vicenza style stockfish probably was originated in this town due to past remote relations with the Lofoten islands and a brotherhood was founded in this town regarding the preservation of the recipe of this dish. Has an own walled parking, fountains and sculptures recalling a special relation with the stockfish. Inside is normal like any other restaurant; Murano type-lamps, pictures of famous people who visited this eatery, schooled dried cods hanging from the ceiling and all kind of mementos pertaining not only stockfish but food, soccer and Norway… No written menu was presented to us, only orally announced… we chose (obviously! stockfish (baccalà apéritifs (2,50 , very small, perfect to introduce a baccalà menu: risotto al baccalà (10,00 creamy and tasty, really good; baccalà alla vicentina (the classic, the famous one, that comes with polenta, 15,00 fish sautéed (or meuniéred simmered with milk it was delicious, buttery; baccalà all’insalata (salad, only the name, 15,00 came with polenta too but the fish is simply boiled, perfect for a person who wants to avoid too much oil and salt. As dessert they had semifreddo al baccalà (stockfish frozen custard! 5,00 I had to try that… it was perfect, not too sweet, sugar taste was subtle, wish other cooks could do desserts without abusing sugar dose like this one! Interesting too were the chocolate salamis served in four different flavors (4,00 coconut, coffee, amaretto and orange . We made it to have a second serving of the risotto (it wasn’t full the restaurant , service was just enough; could be more brilliant, warm and friendly; originally we wanted to go to another place but here although not part of the brotherhood anymore, it went well our lunch experience.