Ancient Roman thermal traditions find contemporary expression at this 76-room adults-only retreat in the Euganean Hills. The rooftop saltwater pool, wrapped around an outdoor fireplace with sweeping hill panoramas, anchors an extensive spa offering thermal mud treatments, Finnish sauna, and Turkish bath. Guest rooms favor pale wood paneling and warm custom lighting, while spa suites add private saunas, fireplaces, and deck plunge pools.
Where to Stay
The Borile family, pioneers of modern thermalism, preside over this 189-room grande dame set within a two-hectare tropical park near Padua. Behind the wedding-cake facade, Baroque interiors of marble and chandeliers give way to three thermal pools and dual spas—the Romanae for mud treatments and anti-aging programs, the Venezia for cocooning rituals. Chef Giacomo Dianin's Pietro d'Abano showcases Veneto's alpine and coastal produce.
Where to Eat
Michelin Selected
Inside the Art Nouveau elegance of Villa Lussana, two Roman-born chefs craft vivid, painterly plates while brothers from a local farming family work the dining room and supply the meat. The kitchen's inventive spirit shows in dishes like quail paired with apricot caponata, yucca, and porcini mayonnaise. Summer guests dine al fresco, the Euganean Hills unfolding in soft green panoramas beyond the terrace.
Michelin Selected
Incàlmo practices a deliberate restraint rare in contemporary dining. The kitchen delivers dishes of almost naive clarity, where each ingredient announces itself without artifice. Bitter notes thread through the menu—chicory, radicchio, charred greens—counterbalanced with precision against sweeter and richer elements. Vegetables take precedence here, treated with the same reverence others reserve for proteins. A thoughtful choice for those weary of overwrought tasting menus.
Michelin Selected
Abano Terme's thermal waters draw wellness seekers, but Aubergine anchors them with serious Veneto cooking. The kitchen honors regional tradition through plates of bigoli tossed with sardines, silky veal liver braised with sweet onions, and slices of prized Berico ham. A classically elegant dining room—white linens, measured service—suits the spa town's unhurried tempo, rewarding guests who appreciate provincial Italian cuisine at its most authentic.
Michelin Selected
A medieval tower rises above Monselice's central piazza, casting its ancient shadow over this guardian of traditional Italian cooking. La Torre builds its reputation on the primal appeal of barbecue-grilled specialities, where classic recipes meet open flame in straightforward preparations. The setting suits diners seeking honest regional cuisine without pretension, served beneath centuries of Veneto history.
Frequently Asked Questions
What are the main spa towns in the Euganean Hills?
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Abano Terme and Montegrotto Terme are the principal thermal destinations, both drawing on the same underground aquifer that surfaces at temperatures between 75-87°C. The water travels underground from the Pre-Alps over roughly 25 years, picking up minerals before emerging in these towns, where hotels and treatment centers have been operating since the Habsburg era.
Which villages are worth visiting beyond the spa resorts?
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Arquà Petrarca preserves the medieval house where Francesco Petrarca died in 1374, its streets largely unchanged since the 14th century. Monselice features a dramatic sequence of seven pilgrimage chapels ascending to a hilltop sanctuary. Este, at the southern edge, contains an archaeological museum with pre-Roman artifacts from the ancient Veneti civilization that gave the region its name.
What wines should visitors try from this region?
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The Colli Euganei DOC produces several distinctive wines. Fior d'Arancio, made from Moscato Giallo, comes in both sparkling and passito (dried grape) versions with pronounced orange blossom aromatics. The Rosso blends Merlot with local Raboso, while white Serprino offers a crisp alternative to Prosecco. Many estates along the Strada del Vino dei Colli Euganei welcome visitors for tastings.
Nearby Destinations
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Euganian Hills
Rising from the Veneto plain southwest of Padua, the Colli Euganei form an unexpected volcanic archipelago — cone-shaped peaks covered in chestnut forests and terraced vineyards. The spa towns of Abano Terme and Montegrotto Terme have drawn visitors since Roman times, their hotels piping naturally heated water directly into treatment rooms. Beyond the thermal centers, hilltop villages like Arquà Petrarca (where the poet spent his final years) and the walled town of Monselice offer a slower rhythm.
The culinary identity here reflects both the Paduan plains and the microclimate of the hills. Restaurants serve bigoli pasta with duck ragù, horsemeat from local farms, and wines from the Colli Euganei DOC — particularly the red Rosso and the sparkling Fior d'Arancio made from Moscato Giallo grapes. Many dining rooms occupy converted farmhouses or villa annexes, their terraces overlooking olive groves that produce oil with protected designation status.