Vino e Vivo
$$$ • Wine Bars, Tapas, Vegan
Hours:
163 Water St, Exeter
(603) 580-4268
About Vino e Vivo
Customers' Favorites
Desert Ice Cream and Cake
Dark Chocolate Torte
Wagyu Steak Tartare
Duck Fat Beignets
Braised Shallots
Seared Scallops
Crispy Octopus
Scallop Crudo
Charcuterie
Duck Breast
Vino e Vivo Reviews
Ratings
Menu
Add a Menu
Hours
| Monday | Closed |
| Tuesday | 4 - 9PM |
| Wednesday | 4 - 9PM |
| Thursday | 4 - 9PM |
| Friday | 4 - 9PM |
| Saturday | 4 - 9PM |
| Sunday | Closed |
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Vino e Vivo is a restaurant that offers an exceptional dining experience. Guests may be greeted with personalized touches, such as hand-signed anniversary cards. The menu features small plates with a variety of unique dishes, including charcuterie with house-made meats, pickles, jam, and crackers, as well as crispy octopus, steak tartare, and duck fat beignets. The chef often sends out additional dishes, such as hay smoked carrots and sunchoke cake, for guests to try.
The presentation of the food is beautiful, with each plate being a work of art. The staff is friendly, informative, and happy to answer any questions about the menu. They take the time to explain each dish when it is presented. The restaurant is praised for its excellent service and the chef’s ability to create a memorable experience. The outdoor seating along the river is perfect during the summer, adding to the overall appeal.
Standout dishes include the crispy octopus, steak tartare, and duck fat beignets. The octopus is cooked to perfection and served with a squid ink tuile and potato fondue. The steak tartare is tender and served with a quail egg and potato croquettes. The duck fat beignets are a must-try, with two delicious variations featuring Serrano ham, goat cheese, and jam, or foie gras and grapes. Guests have enjoyed the well-balanced flavors, beautiful presentation, and the chef’s magic touch.
The restaurant also offers a cheese plate with three unique cheeses, served with crackers, jam, and mustard. For dessert, guests can indulge in a layered chocolate stout cake with black sesame tahini ice cream, along with other flavors such as roasted almond, foie gras, and mushroom ice creams. The wine list is carefully curated, complementing the menu perfectly.
Owned by Tony Callendrello and led by 2023 James Beard Semi-finalist Chef Paul Callahan, Vino e Vivo continues to impress with its sophisticated menu and warm atmosphere. Many guests note that it is an ideal place for special occasions like anniversaries or celebrating a wedding, making it a standout restaurant in New Hampshire.