It's always a treat to dine here—and enjoy superb meals inspired by regional Italian cuisine in a relaxed but refined country setting. Best of all, they have a huge library selection of the estate's outstanding wines, stretching back decades. Many of Barboursville's famous Bordeaux blend Octagon, and other reserve red wines, really show their beauty after 10-20 years in bottle. Treat yourself to them with here with great food and you'll fall in love!
MS
Literally no idea how this place has only 4.1 stars. Let me start by saying I’m Italian and visiting this place helped cure my nostalgia from when I’d spend my weekend in the mountains, eating at family owned, cozy and chic little restaurants. The menu is creative and upscale Italian. I heard Italian being spoken in the kitchen which is always a good sign. And I don’t know why there are reviews that say it’s not welcoming, when you’re welcomed with a complimentary glass of Prosecco ?. If you’re near Monticello or in the area I highly recommend it. I will say… it IS pricey. We spent about $350 for two people.
Atmosphere: 5
Food: 5
Service: 5
David Egbert
First time here with a party of 4 on a Saturday.Wine was amazing, service and atmosphere were excellent.Ordered multiple courses . Very disappointed in minimal menu and main course. Both my wife and I experienced barely warm beef slices , not very tender, beef and severely undercooked carrots to the point I struggled to cut them and was afraid I might break the plate when knife finally went thru the carrots.We were with friends so politely said nothing.For their rating and $133 a person… was underwhelmed!Will stick to their wine in the future.Dietary restrictions: They understand GF and Veg needs and label menu.
Atmosphere: 5
Food: 3
Service: 5
Maggie M.
My mom and I go here for our birthdays every year because it's one of our favorite restaurants. The food is always phenomenal. I love the wild boar ragu and the fried oysters. And when they have the wagyu beef on special - oh my word!! And of course all the wine from Barboursville is excellent. The ambiance is elegant but relaxed and the staff are always very nice.
Bjames
Very special Valentine dinner. Wines paired with courses were excellent. Service and atmosphere wonderful. Food all excellent although my wife's fish tasted "fishy" where mine had no trace. Ravioli to die for. Wines themselves were delicious in their own right. Well done.
CliftonJ
Noise Level is the best I have ever experienced in a public setting. So quiet I was able to enjoy my conversation with my beautiful date without asking her to repeat herself. The fired oyster, one question do you deliver to Keysville. This is the where a person can share any special occasion proposing, anniversaries, and especially long lasting memories of a great place to dine.
PeterLori Benson
Service and wine was good the food was uninspiring, overpriced, a total letdown, avoid until they get a new chef.
Atmosphere: 4
Food: 2
Service: 4
Woody W.
We were really looking forward to dining at Pallido but it was a total letdown. It's just pretentious exorbitantly priced mediocre food. The service was still fine, and the wines for the pairings were good. We have been going to Palladio since Melissa Close-Hart was the chef and have always had a great meal, up until now. My wife had Insalata Invernale basic mixed greens and garnish you can get at the supermarket, I had fried oysters, which were ok, but bland, my daughter had Bagna Cauda pickled vegetables, small florets of white and purple cauliflower, baby bok choy, pickled onions it was ok, not work the price, they didn't even peel the carrots and the pickled baby bok choy felt gritty. My wife's Pansotti al Piccione was awful, the pasta was undercooked i.e. tough, the squab filling was tasteless and dry and there was no sauce, just some ravioli some oil, and some red strands of something. Avoid. I had the Pappardelle al Cinghiale Pappardelle pasta and wild boar ragu. tough undercooked pasta ribbons with some diced brown mystery meat and a couple of carrot slices, again no sauce, Avoid, My Daughter had Zuppa di Pesce. It was like no Zuppa di Pesce I've ever tasted, and I used to make it when I was a chef in an Italian restaurant. The broth tasted like cheap lobster bisque made with lobster base, The seafood was cooked ok. but it was uninspiring, perhaps it would have been better if it was at least served hot, not tepid/room temp. My wife's entre was Pesce Fresco del Giorno fish of the day, the sea scallops (Not U10s) were cooked perfectly but the Roasted Celery Root Purée was dry/pasty, My daughter and I had the Petto d'Anatra pan-seared duck breast, I don't know why they have an asterisk next to this on the menu because mine was cooked med well and daughters was cooked med. the Sweet Potato Millefeuille was just a rectangle of bland dry scalloped sweet potato, they couldn't even use a cookie cutter to make it a bit special. FYI, Duck breast should be cooked med rare at most and have crispy skin, ours was neither, and again no sauce, just some marinated raisins and some hammered greens. It's clear that the chef can't make sauces for his dishes. The cheese plate was nothing special I could probably get similar cheeses for half the price at HT and not know the difference. The berry sorbet was good. It also seems that celebrating your birthday there doesn't mean much to them, a plate with Happy Birthday written in chocolate and three cookies and three chocolate truffles was a bit of a letdown. Sadly, the food at Pallido has gone downhill since we were last there, especially when they charge so much for it. We did overhear one of the wait staff saying to another table that they hired a consultant to work with the chef because the chef had never been to Europe to learn to cook this food. I guess they don't have restaurants like Palladio in NH. Perhaps they are just resting on their laurels. For $500 the service and the wine can't save this formerly great restaurant. We won't be back.
siglechien
Beautiful setting. Elegant and quiet, which is so rare today. Superb food prepared mostly with reference to Tuscan cooking. Local wines that are paired with the food are excellent. First-rate and friendly staff who will go above and beyond the norm to make your evening pleasant.
Absolutely wonderful!! Took our dear friends out for their birthdays. We arrived on a blustery cold afternoon and were seated right in front of a warm inviting fireplace. Our dishes were on point and well presented. The serving staff was there when appropriate or needed, never hovering. We very much enjoyed our seasonal dishes and look forward to dining again soon.
This restaurant has been our favorite for more than 20 years. The food is excellent and the service is friendly and professional. The setting is comfortable with white tablecloths and polished stemware that contains the fabulous wines they make.
DanielS
Very nice eating establishment. We had lunch which was elegant with good choices. The meals are pricey and the portions are on the smaller scale, but the food preparation was well worth the experience in a nice setting at Barboursville Winery.
Exceptional experience in every possible aspect. Pristine yet intimate setting. Ethereal cuisine that brought me back to my days in Parma. The cinghale was tremendous, the bison out of this world. Wines here are so outstanding you forget they're locally produced. Knowledgeable service that enhanced all facets of our time here. Cannot wait to return!
JerryD
The staff at Palladio is friendly, considerate, knowledgeable about the menu, and always delightful. The food transports back to Tuscany where we have had the good fortune to visit on a couple of occasions. When we have a special occasion to celebrate, Palladio is always the destination.
thegreateve
We go to Palladio when we have a very special occasion to celebrate. We've been several times over the past few years, and we've never been disappointed! My one complaint is uncomfortable chairs- too tall and straight for me. They do go well with the beautiful decor and all I'd need to make it a perfect experience is a foot stool. The price may seem high but not when you consider the quality and care poured into every dish. We'll be back.
It's always a treat to dine here—and enjoy superb meals inspired by regional Italian cuisine in a relaxed but refined country setting. Best of all, they have a huge library selection of the estate's outstanding wines, stretching back decades. Many of Barboursville's famous Bordeaux blend Octagon, and other reserve red wines, really show their beauty after 10-20 years in bottle. Treat yourself to them with here with great food and you'll fall in love!
Literally no idea how this place has only 4.1 stars. Let me start by saying I’m Italian and visiting this place helped cure my nostalgia from when I’d spend my weekend in the mountains, eating at family owned, cozy and chic little restaurants. The menu is creative and upscale Italian. I heard Italian being spoken in the kitchen which is always a good sign. And I don’t know why there are reviews that say it’s not welcoming, when you’re welcomed with a complimentary glass of Prosecco ?. If you’re near Monticello or in the area I highly recommend it. I will say… it IS pricey. We spent about $350 for two people.
Atmosphere: 5
Food: 5
Service: 5
First time here with a party of 4 on a Saturday.Wine was amazing, service and atmosphere were excellent.Ordered multiple courses . Very disappointed in minimal menu and main course. Both my wife and I experienced barely warm beef slices , not very tender, beef and severely undercooked carrots to the point I struggled to cut them and was afraid I might break the plate when knife finally went thru the carrots.We were with friends so politely said nothing.For their rating and $133 a person… was underwhelmed!Will stick to their wine in the future.Dietary restrictions: They understand GF and Veg needs and label menu.
Atmosphere: 5
Food: 3
Service: 5
My mom and I go here for our birthdays every year because it's one of our favorite restaurants. The food is always phenomenal. I love the wild boar ragu and the fried oysters. And when they have the wagyu beef on special - oh my word!! And of course all the wine from Barboursville is excellent. The ambiance is elegant but relaxed and the staff are always very nice.
Very special Valentine dinner. Wines paired with courses were excellent. Service and atmosphere wonderful. Food all excellent although my wife's fish tasted "fishy" where mine had no trace. Ravioli to die for. Wines themselves were delicious in their own right. Well done.
Noise Level is the best I have ever experienced in a public setting. So quiet I was able to enjoy my conversation with my beautiful date without asking her to repeat herself. The fired oyster, one question do you deliver to Keysville. This is the where a person can share any special occasion proposing, anniversaries, and especially long lasting memories of a great place to dine.
Service and wine was good the food was uninspiring, overpriced, a total letdown, avoid until they get a new chef.
Atmosphere: 4
Food: 2
Service: 4
We were really looking forward to dining at Pallido but it was a total letdown. It's just pretentious exorbitantly priced mediocre food. The service was still fine, and the wines for the pairings were good. We have been going to Palladio since Melissa Close-Hart was the chef and have always had a great meal, up until now. My wife had Insalata Invernale basic mixed greens and garnish you can get at the supermarket, I had fried oysters, which were ok, but bland, my daughter had Bagna Cauda pickled vegetables, small florets of white and purple cauliflower, baby bok choy, pickled onions it was ok, not work the price, they didn't even peel the carrots and the pickled baby bok choy felt gritty. My wife's Pansotti al Piccione was awful, the pasta was undercooked i.e. tough, the squab filling was tasteless and dry and there was no sauce, just some ravioli some oil, and some red strands of something. Avoid. I had the Pappardelle al Cinghiale Pappardelle pasta and wild boar ragu. tough undercooked pasta ribbons with some diced brown mystery meat and a couple of carrot slices, again no sauce, Avoid, My Daughter had Zuppa di Pesce. It was like no Zuppa di Pesce I've ever tasted, and I used to make it when I was a chef in an Italian restaurant. The broth tasted like cheap lobster bisque made with lobster base, The seafood was cooked ok. but it was uninspiring, perhaps it would have been better if it was at least served hot, not tepid/room temp. My wife's entre was Pesce Fresco del Giorno fish of the day, the sea scallops (Not U10s) were cooked perfectly but the Roasted Celery Root Purée was dry/pasty, My daughter and I had the Petto d'Anatra pan-seared duck breast, I don't know why they have an asterisk next to this on the menu because mine was cooked med well and daughters was cooked med. the Sweet Potato Millefeuille was just a rectangle of bland dry scalloped sweet potato, they couldn't even use a cookie cutter to make it a bit special. FYI, Duck breast should be cooked med rare at most and have crispy skin, ours was neither, and again no sauce, just some marinated raisins and some hammered greens. It's clear that the chef can't make sauces for his dishes. The cheese plate was nothing special I could probably get similar cheeses for half the price at HT and not know the difference. The berry sorbet was good. It also seems that celebrating your birthday there doesn't mean much to them, a plate with Happy Birthday written in chocolate and three cookies and three chocolate truffles was a bit of a letdown. Sadly, the food at Pallido has gone downhill since we were last there, especially when they charge so much for it. We did overhear one of the wait staff saying to another table that they hired a consultant to work with the chef because the chef had never been to Europe to learn to cook this food. I guess they don't have restaurants like Palladio in NH. Perhaps they are just resting on their laurels. For $500 the service and the wine can't save this formerly great restaurant. We won't be back.
Beautiful setting. Elegant and quiet, which is so rare today. Superb food prepared mostly with reference to Tuscan cooking. Local wines that are paired with the food are excellent. First-rate and friendly staff who will go above and beyond the norm to make your evening pleasant.
Absolutely wonderful!! Took our dear friends out for their birthdays. We arrived on a blustery cold afternoon and were seated right in front of a warm inviting fireplace. Our dishes were on point and well presented. The serving staff was there when appropriate or needed, never hovering. We very much enjoyed our seasonal dishes and look forward to dining again soon.
Restaurantji Recommends
This restaurant has been our favorite for more than 20 years. The food is excellent and the service is friendly and professional. The setting is comfortable with white tablecloths and polished stemware that contains the fabulous wines they make.
Very nice eating establishment. We had lunch which was elegant with good choices. The meals are pricey and the portions are on the smaller scale, but the food preparation was well worth the experience in a nice setting at Barboursville Winery.
Exceptional experience in every possible aspect. Pristine yet intimate setting. Ethereal cuisine that brought me back to my days in Parma. The cinghale was tremendous, the bison out of this world. Wines here are so outstanding you forget they're locally produced. Knowledgeable service that enhanced all facets of our time here. Cannot wait to return!
The staff at Palladio is friendly, considerate, knowledgeable about the menu, and always delightful. The food transports back to Tuscany where we have had the good fortune to visit on a couple of occasions. When we have a special occasion to celebrate, Palladio is always the destination.
We go to Palladio when we have a very special occasion to celebrate. We've been several times over the past few years, and we've never been disappointed! My one complaint is uncomfortable chairs- too tall and straight for me. They do go well with the beautiful decor and all I'd need to make it a perfect experience is a foot stool. The price may seem high but not when you consider the quality and care poured into every dish. We'll be back.