Le Cementine

The story

Crafted with passion, served with love

A Country Table with a Celebrated Pedigree

Le Cementine sits in the Treviso countryside, just a short distance from the Venetian lagoon and lapped by the Sile river. The name comes from the traditional floor tiles — cementine — that cover the entire floor, a detail that anchors the restaurant in its territory even as its architecture reaches forward: a single building with glass walls, and an outdoor pergola that opens the dining experience to the surrounding landscape during warmer months.

The restaurant is part of the Alajmo group, the family behind three-Michelin-starred Le Calandre and the celebrated Ristorante Quadri on Piazza San Marco. At Le Cementine, that same sensibility is channelled into something more grounded. As chef Massimiliano Alajmo puts it: "Le Cementine aprono lo sguardo alla terra, alla semplicità e alla riscoperta del senso. Una distillazione di genuinità che coniuga l'ospitalità con il piacere rassicurante della naturalezza." — an opening toward the land, simplicity, and the reassuring pleasure of the natural.

Garden, Lagoon, and the Kitchen

The kitchen is led by Roberto Ienna, a long-standing member of the Alajmo group, and the cooking draws directly from an orto — a kitchen garden — positioned right beside the restaurant. Seasonal vegetables harvested daily shape what ends up on the plate, alongside ingredients from the nearby lagoon, whose rich biodiversity contributes both plant and fish elements to many dishes. The result is a country kitchen style that feels genuinely rooted rather than decorative.

The wine cellar follows the same philosophy, described by the team as a continuous search for balance between nature, production methods, wine culture, and territorial knowledge.

Front of house is led by Laura Roncaccioli, with sommelier Ilaria Ravanelli alongside her — a young, cohesive team that matches the kitchen's register.

Space and Recognition

Gambero Rosso has recognised Le Cementine with 2 Forks, a mark of quality that reflects the restaurant's consistency in delivering the Alajmo approach at this more informal, countryside scale.

The space itself is designed to accommodate different occasions. Beyond the main restaurant — refined, elegant, attentive — there is La Casetta, a more intimate garden annex suited to private gatherings, and La Serra, a larger venue within the H-Farm campus for events of greater scale. All three share the same kitchen and the same ethos of considered hospitality.