The story
Bar Nazionale, perched on Padua’s Piazza delle Erbe, is a historic institution revered for its tramezzini. Creator Franchino Er Criminale calls it “the best spot for tramezzini in Padua,” praising the puffy, fresh, well-filled sandwiches at great value. The bar serves both cold and grilled versions, with the bread “crunchy on the outside” and generously stuffed, making for a satisfying snack, according to JustUs.
The hot toasted tramezzini are a particular draw—Giuliacrossbow describes them as a “must-try” for their high quality and generous fillings. Standout options include the Soppressa with red cabbage and Fontina, the Melanzane e Porchetta, and the Sfilacci di Cavallo with rocket and cheese. Whether you opt for classic Prosciutto e Funghi or adventurous Tonno e Cipolline, Bar Nazionale delivers a memorable, no-fuss bite.
Synthesised by AI from every creator’s review. First reviewed 2023.
Most-loved dishes
AI summary of what 8 dish mentions say about the food
The Tramezzino tonno e cipolline earns consistent praise for its simple perfection, while reviewers describe the overall vibe as a warm, unpretentious Roman classic.
“This is a classic Venetian tramezzino. The pickled onions crackle under your teeth when you bite them — what a symphony. This one is cold, of course, because if you heat a tuna tramezzino you're a fool. It acts as a palate cleanser, like ginger between courses at a Japanese restaurant.”
What creators say
3 creators have covered Bar Nazionale. Most active: Giuliacrossbow, Franchino Er Criminale, JustUs
A classic bar in Padova famous for its tramezzini, especially the hot toasted ones — high quality, generous fillings, and a must-try for any visitor.
Dishes mentioned
Tramezzino Prosciutto Cotto e Funghi
This is a hot toasted tramezzino — they're famous for their hot ones. The ham and mushrooms are perfect when warm. Look how full and puffy it is, packed with filling. It's so good. The mayonnaise is essential in tramezzini. I wish every bar, even in Rome, made tramezzini of this quality.
Tramezzino Tonno e Cipolline
This is a classic Venetian tramezzino. The pickled onions crackle under your teeth when you bite them — what a symphony. This one is cold, of course, because if you heat a tuna tramezzino you're a fool. It acts as a palate cleanser, like ginger between courses at a Japanese restaurant.
Tramezzino Sfilacci di Cavallo, Rucola e Formaggio
This is the most interesting one, in my opinion — the best of the three. Shredded horse meat, cheese, arugula, and mayonnaise. I don't usually eat horse meat, but I chose to try it here. It's super high in protein. This tramezzino is delicious — all three are good, but this one is the best.
Bar Nazionale is the best spot for tramezzini in Padua: puffy, fresh, well-filled, and great value for money.
Dishes mentioned
Tramezzino Prosciutto e Funghi
Look at that beautiful grill mark. Look how swollen the mushrooms are. The ham is puffy everywhere. It's good, it's puffy. And there's mayonnaise, as tradition demands. I'd eat 18 of these.
Tramezzino con Sfilacci di Cavallo
This is the cold one with horse meat shreds. Protein-rich. Fresh. Good. No, we're at a higher level. Everything is well blended, not too much mayonnaise covering the flavours. It's puffy. It's well made. For €3, it's a steal.
Tramezzino con Fesa di Tacchino, Pomodoro e Insalata
Look how puffy it is on this side. Tomato, lettuce, turkey breast, a bit of mayo. Beautiful. Delicious.
A historic bar in Padua, institution for tramezzini, where they serve both cold and grilled versions; the bread is crunchy on the outside and well stuffed, making it a satisfying snack.
Dishes mentioned
Soppressa, Cavolo Cappuccio Rosso e Fontina
I chose soppressa, red cabbage and fontina. The bread is the classic tramezzino bread with grilled stripes that make it crunchy on the outside. It's well stuffed – if you eat two it's almost a meal. I'm fully satisfied.
Melanzane e Porchetta
The tramezzino with eggplant and porchetta: the Treviso porchetta is tasty, the fat runs a bit but it's flavorful.
