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Alessandro Breda |
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| Born |
1968-06-27 Born: Conegliano (TV), IT |
| Apprenticeship/training |
1988 - 1990: Gualtiero Marchesi, Milano, I |
| Career |
1990 - 1992: Tantris, Heinz Winkler, Munich, GER
1992 - 1993: Four Season, R. Kutzner, London, GB
1993 - 1994: Enotec Pinchiorri, Annie Feolde, Firenze, I
1994 - 2000: Ristorante Capitello, Corbanese (Chef de cuisine & patron)
since 2001: Ristorante Gellius, Oderzo (Chef de cuisine & patron) |
| Philosophy |
Loving and imaginative crafting of the best possible ingredients. |
| Membership |
JRE
Eurotoques |
| Interesting tidbits |
The restaurant is on a historic excavation site which gives it an unsual additional flair. |
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Gellius |
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| Address |
Calle Pretoria, 6
31046 Oderzo
Italy > Venetien > Treviso > Treviso
number of seats: 45
number of employees: 12
SKZ (Service Index) 0.267
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| Staff |
Breda, Alessandro (Chef de Cuisine)
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Phone
fax |
+39 (0422) 713577
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Homepage |
www.ristorantegellius.it |
| Opening times |
Sunday evening & Monday closed
12.30 h - 15.00 h & 20.00 h - 22.00 h
Closed: 2 weeks in July & January |
| Prices |
Menu ø 60,- € - 80,- €
7 courses menu 75,- €
All cards
7 course menu 75 €
price per course = 10.714 |
| Credit cards |
American Express, Diners Club, MasterCard, VISA |
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2007 |
2008 |
2009 |
2010 |
2010
(Pts.) |
| Volkenborn Ranking |
Rank Italy
Total points |
107
50.0
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95
50.5
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112
49.0
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272
32.5
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| Restaurant guides |
Espresso "points"
GamberoRosso "fork"
Michelin "stars"
Veronelli "stars" |
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G G (95)
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16.0
G G (95)
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16.0
G G (95)
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G G (95)
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(16.0)
(16.5)
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| Europe Restaurant Ranking (ERR 2009/10) |
| current quality |
16.00 |
| class |
Very Good |
| ERR Toques |
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| ERR Rank |
677 |
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| Guest Rating |
no assessement currently available
Review this restaurant |
| Culinary highlights |
Famous for his highest product quality & modern creativity |
| Starter |
Filetto di Anguilla con cipollotti, Toast di Mela Verde |
| Main dish |
Filetto di Bufala Campana cotto in Argilla, Crocchetta di Patate e Nervetti |
| Dessert |
Biscotto di Liquiriza con Sorbetto Yoghurt |
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