Gellivs celebrates autumn with its most iconic dishes

The Gellivs restaurant in Oderzo (Treviso) celebrates its twentieth anniversary of a Michelin star with a dedicated menu . To conclude in style, it presents the new autumn proposal that alternates seasonal first fruits , such as pumpkin, mushrooms and truffles, with the wealth of delicious land and sea products. Chef Alessandro Breda has created top-level gastronomic itineraries to tell the story of the cuisine and history of the restaurant, all in synergy with the new look that finds the right balance between present, past and future.

20 years of Michelin star is the synthesis of the path taken so far and is composed of 7 courses declined in an autumn version: among the appetizers stands out the creamy egg Gellivs with porcini mushrooms and black truffle, among the first courses the seafood lasagne with ginger stock - a dish created in 2004 -, as a second course to try the pigeon, bay leaves and pomegranate and to finish on a sweet note the zuppa inglese. The menu closes a journey in four episodes that narrates the evolution of the restaurant through representative dishes.

Autumn.24 instead tells the story of the season of warm colors and earth in 6 courses. Try the explosion of flavors of calamari cacciaroli with grilled pumpkin, clams and lettuce with seaweed, the warm embrace of sopa coada with mushrooms and the rich flavor of steamed veal fillet with cardoncelli and crunchy herbs.

A sublime interpretation of the autumn atmosphere , The King of the Langhe , a menu of your choice between 5 and 7 courses that enhances the intense aroma of the white truffle of Alba , pairing it with quality raw materials such as Venetian Garronese meat, red cow parmesan and Morlacco. Important, characterful, national and international wines have been selected to accompany the dishes, capable of enhancing the Piedmontese protagonist.

For lovers of shellfish and molluscs, Gellivs offers the Mare in gamberi menu, a 5-stage journey of taste that reinterprets the riches of the sea following the culinary style of chef Alessandro Breda.

The proposals created by the Gellivs kitchen are joined by the Spazio Libero menu, 9 surprise dishes, true explosions of flavors, designed and personalized according to the tastes and needs of the customer. Furthermore, to satisfy those diners who want to independently choose the journey to follow, the restaurant offers the à la carte menu, where guests can select the dishes they prefer from the tasting itineraries.