Graya Restaurant
Graya,” which in Arbëreshë means “woman,” is the new restaurant managed by the Ceraudo family – already owners of the Ceraudo agricultural company in Calabria and the Michelin-starred restaurant Dattilo – located within the Golf Club Padova.
Chef Caterina Ceraudo welcomes guests with a culinary proposal executed by Sante Longo and Cristian Vuono, the executive chefs, following the cornerstones of her cuisine: simplicity, seasonality, local flavors, and eco-sustainability.
The menu features dishes such as poached egg, crispy bacon, and Grana Padano foam, or egg tagliatelle “Felicetti” with rabbit ragù. Additionally, some signature dishes directly from the Michelin-starred kitchen of Dattilo are included, like square spaghetti with fennel pesto, almonds, pistachios, and red prawns, and among the desserts, white chocolate, red berries, and licorice. A tasting menu is also available for guests
Graya Bistrot
Among the offerings of the Bistrot, open during the day and ideal for a golfer’s lunch, you can find baked eggplant with smoked sheep’s ricotta infused with orange wood and tomato sauce, the classic large spaghetti with tomato, various salads such as Paduan chicken, spinach, mustard, pickles, red onion with raspberry, and Grana Padano, as well as a wide selection of gourmet sandwiches.
Graya Relais
Located on the second floor of the clubhouse at the Golf Club Padova, with a panoramic view of one of the most enchanting golf courses in northern Italy, Graya Relais offers bright, spacious, and welcoming rooms, carefully and simply furnished. If you decide to extend your stay and take the time to explore the area, our Relais will make you feel at home.
Whether it’s a double, single, junior suite, or suite, each room is equipped with a safe and a minibar. In the morning, breakfast will greet you with homemade pastries, prepared daily with fresh and high-quality ingredients.
Breakfast is available from 08:00 to 10:30.
Currently, pets are not allowed on the premises.
For information and reservations:
Chef Caterina Ceraudo
Caterina Ceraudo, born in 1987, has been leading the kitchen at Dattilo since 2012, located within the Ceraudo agricultural company owned by her family since 1973.
In 2011, she earned a degree in oenology from the University of Pisa, enabling her to create perfect pairings with the wines from her family’s estate, founded by the pioneer of organic farming in Calabria, her father Roberto.
In 2012, before officially donning the chef’s jacket, she attended the High Training School of Niko Romito in Castel di Sangro, Abruzzo. It was from Niko Romito that she learned respect for food and its natural origin, from the birth and growth of each ingredient to its transformation on the plate. Caterina’s cuisine is characterized by a few elements that enhance simple, balanced, and light flavors, with cooking techniques that preserve the properties of the raw materials, from appetizer to dessert. It is a traditional cuisine, but in tune with the times, where experimentation with textures, temperatures, and pairings perfectly complements typical ingredients and recipes.
She has been named Chef of the Year twice, first in 2016 by Identità Golose and then in 2017 by the Michelin Guide. Furthermore, in 2021, Michelin awarded her the green star, a recognition for chefs committed to more sustainable gastronomy.
