OUR HISTORY

Opened in the first half of the last century, the trattoria was born as a simple tavern opened by a retired firefighter who never gave an official name to the place. For this reason, its patrons called it “Al Pompiere” (The Fireman), in honor of the founding innkeeper. Over the years, the restaurant changed hands several times, gradually expanding and enhancing its traditional cuisine with the addition of new dishes.

In August 2000, the premises were completely renovated by the current management, and the cuisine was expanded and enriched. Since 2011, it has been run solely by partner-chef Marco Dandrea.

The restaurant is simple yet elegant, with a warm and welcoming atmosphere, furnished with wood and featuring black-and-white photographs on the walls. In the corner of the main dining room, you’ll find 35 different types of cured meats, which the master of charcuterie will expertly recommend. Near the slicing machine, the cheese counter features around 100 varieties of Italian cheese. It seats approximately 50 people, divided between two dining rooms: the main dining room seats 35 and the smaller dining room seats 15.

EVERY DISH STEMS FROM A GESTURE

CULINARY PHILOSOPHY

My cooking philosophy is based on a few key principles:

— SEARCH for the finest raw materials, particularly local products and Italian gastronomy;

— INNOVATION in cooking techniques and pairings;

— PASSION, which allows me to bring a little of myself to every dish;

— KNOWLEDGE of the culinary traditions of Verona and Veneto.

At Trattoria Al Pompiere, I offer simple yet innovative dishes, rooted in seasonality, where tradition seeks a natural balance with a contemporary, more delicate and harmonious flavor.

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LIVING TRADITION

We respect the history of Venetian cuisine and wine culture, reinterpreting it every day with contemporary sensibility and never betraying its soul.

UNCOMPROMISING QUALITY

We select ingredients, producers and wines with absolute rigour, because excellence comes from conscious choices, not from shortcuts.

HOSPITALITY CULTURE

Welcoming means creating time, listening, and balance. Every dining experience is designed to make guests feel at ease, guided but never imposed.