Menu to Taste

Gellivs

Creative Italian / Modern · Treviso · Oderzo, Treviso province · Michelin One Star · Chef Alessandro Breda

Gellivs is Oderzo's Michelin restaurant — in the Roman-era town at the northern edge of the Venetian plain, named after the ancient Gellius family who settled there. Chef Alessandro Breda has held his star since 2005, evolving from traditional Veneto cuisine to a cosmopolitan kitchen that embraces Japanese technique, Venetian fish, and the occasional grand imported luxury ingredient (A5 Wagyu, caviar). The 'Da Ieri a Oggi' tasting menu maps this journey.

Via Calle Pretoria 6, 31046 Oderzo (Treviso), Italy, Treviso

  • Michelin 2025

Menu

Tasting Menu

  • Mare in Guscio Tasting Menu (130) — Sea in a Shell — seafood tasting menu €160. Whole table.
  • Spazio Libero 10 Courses (190) — Carte blanche — full 10-course personal chef experience
  • Spazio Libero 5 Courses (120) — Carte blanche — chef devises a 5-course personal menu
  • Tasting Menu ("Da Ieri a Oggi") (150)
  • Da Ieri a Oggi Tasting Menu (150) — From Yesterday to Today — flagship menu by Chef Alessandro Breda €150. Whole table only.

Cocktails

  • Spaghettini, grilled squid, sea urchins and seaweed (20)
  • Scallops, potato spaghetti with clams, citron all'arrabbiata (18)
  • Tubers, roots and leaves (16)
  • Grilled Venere oyster, radicchio and beans, Raboso vinegar (18)
  • Cardoon, walnuts, white chocolate, herbal caramel (16)
  • Quail sopa coada (18)
  • Seafood risotto with langoustine cream (22)
  • Codfish gnocchi, winter vegetables essence (18)
  • Japanese A5 Wagyu beef, anchovy butter, grilled egg yolk (20)
  • Bottoni stuffed with Jerusalem artichoke, veal Milanese style, sweetbreads (18)

Dishes

  • Ravioli di mela e cetriolo, mandorle, ostriche, caviale 30 (20) — Ravioli di mela e cetriolo, mandorle, ostriche, caviale 30 \ at Gellivs
  • Asparagi, albicocche, tuorlo, erbe alla brace 28 (18) — Asparagi, albicocche, tuorlo, erbe alla brace 28 \ at Gellivs
  • Crudo di manzo, ciccioli di anguilla, lattuga, uova di pesce 30 (20) — Crudo di manzo, ciccioli di anguilla, lattuga, uova di pesce 30 \ at Gellivs
  • Riso mantecato al mascarpone e ginepro, frutta, verdura 28 (18) — Riso mantecato al mascarpone e ginepro, frutta, verdura 28 \ at Gellivs
  • Fusilloni rosolati, sugo e trippette di baccalà 30 (20) — Fusilloni rosolati, sugo e trippette di baccalà 30 \ at Gellivs
  • Tagliolini all’uovo, agretti, gambero blu, pancia di vitello 34 (22) — Tagliolini all’uovo, agretti, gambero blu, pancia di vitello 34 \ at Gellivs
  • Tortellini alle ortiche, brodo tiepido di canocchie, curry, lime nero 28 (18) — Tortellini alle ortiche, brodo tiepido di canocchie, curry, lime nero 28 \ at Gellivs
  • Astice mediterraneo alla brace, spinaci, fagiolini, arachidi 55 (35) — Astice mediterraneo alla brace, spinaci, fagiolini, arachidi 55 \ at Gellivs
  • Centrofolo, cannellone di patate, ricci di mare, salsa verde 40 (26) — Centrofolo, cannellone di patate, ricci di mare, salsa verde 40 \ at Gellivs
  • Tuberi, radici, primizie 25 (16) — Tuberi, radici, primizie 25 \ at Gellivs

Set Menu

  • Tasting menus (130)

The Experience

In a historic setting. The meal is structured around a tasting menu and a wine pairing.

  • Format: Tasting menu, Wine pairing
  • Setting: Historic

Phone: +39 0422 713577

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