Elegant and full of artistic treasures, Treviso is a Venetian town waiting to be discovered. Isola della Pescheria with its fish market and the Buranelli canal, a perfect place for romantic walks, are among the most fascinating views of the historic center, while the Dante Bridge, “where the Sile and Cagnan join” as the great poet wrote in his Divine Comedy. Close to the Prosecco hills and the Lagoon, Treviso is known as the “Little Venice” of the mainland.
MARdiVINO seafood restaurant opened its doors in 2001 when chef Francesco Colaianni decided to bring the flavors of his Puglia over here to the land he loves and into the hometown of his wife Lara, who has shared this adventure with him.
Since 2019 the restaurant has been hosted in an old farmhouse renovated in its original style preserving an internal room, a veranda, and a large garden for the meals.
The welcoming part, so dear to the owners, is as authentic as the food on the menu. The ingredients are very fresh - in part they come directly from Puglia, to guarantee the most genuine taste - but there is room for the northern specialties too.
To begin with, the chef recommends a starter of marinated prawns and shrimp with Tropea red onion on a tomato carpaccio and Apulian stracciatella, a triumph of Mediterranean flavors.
Among the first courses try their orecchiette with turnip tops, anchovies, and toasted breadcrumbs, typical of southern cuisine, as well as Tortelli stuffed with cod and served with a pea and green asparagus cream on a scallop stew, a dish that represents the union with the region of Veneto.
Among the delicacies of the chef's land go for their grilled octopus marinated in escabeche, or the turbot cooked in a bread crust. This fish fillet comes well-seasoned with cherry tomatoes, olives, and capers in terracotta crocks covered with a dough cap, which, once uncovered will shroud you in fragrances and flavors.
Tuna in porchetta, which is roasted pork cheek-rolled tuna, is an original second-course dish served with a crispy wafer, vegetable caponata, and a delicate touch of smoke to enhance the flavors.
Try custard-filled shortcrust pastry bocconotto from Bari to conclude your meal. It is a traditional mid-morning breakfast dessert, which here is served warm with sour cherry and wild berries sauce.
The Wine List has about 150 local and international labels with a special focus on smaller Apulian companies producing natural, organic, and biodynamic wines that perfectly match the flavors of the restaurant.
The choice of water, on the other hand, is inspired by love for the land where the restaurant was born. San Benedetto Millennium Water - Antica Fonte della Salute springs from a millenary aquifer that has remained uncontaminated to the present day.
If you are looking for an authentic restaurant with original proposals, MARdiVINO is your place. The dishes, whether traditional or newly created by the chef’s imagination, are well presented and simple. Good food, according to the chef, must be easy to understand and enjoy, and the loyal guests confirm that this is a recipe for success.
