For the lovers of “crudité” kind, Sant’Agnese restaurant suggests a researched and refined oysters selection of different typologies  and origins able to satisfy even the most  demanding palates.

The fish raws  are from the beginning one of our most beloved specialty. here the chef’s passion turns  nearly into obsession.. Carpaccio and tartare of wild fish are cooked at the moment with an expert  and frank cut, and delicately marinated with oil and lemon, without other manipulations or superfluous  combinations that can cover the freshness of his “crudités”, that embody the purest sea’s soul.

The exotic fruit with its  delicate taste and natural acidity will be the perfect  garnish in order to accompany the refined flavors of raw fish,  integrating into the plate with elegance and researched simplicity.

Massimo Pontarolo made out of his passion his profession.

A constant commitment and over 20 years of experience in kitchen permitted him to accumulate the needed experience in order to make his dream come true: opening his own restaurant.

An important project of life to which he’ll dedicate all himself, carrying with his unstoppable passion also his Spanish wife, Josefina.

In year 2008 they choose the heart of Padua to inaugurate “Sant’Agnese” restaurant, a winning mix among culture, tradition, experience, research and quality that interprets the marinate Mediterranean cuisine into a frank and direct way, where raw material will be the main character.