Trattoria dalla Libera

The story

Crafted with passion, served with love

A trattoria with deep roots

Open since 1966, Trattoria dalla Libera has been a fixture of the Treviso countryside for well over half a century. The address — via Farra, in the small town of Sernaglia della Battaglia — places it squarely in the Marca Trevigiana, a corner of Veneto where local produce, seasonal rhythms and a strong sense of place still shape what lands on the table.

Chef Andrea Stella

The kitchen today belongs to chef Andrea Stella, whose cooking the restaurant describes as constantly renewed by creativity while remaining anchored to the values of traditional cuisine. That balance — experience and innovation, as the menu puts it — is what earned the trattoria recognition from Gambero Rosso with 2 Forks, a mark of reliable quality and genuine character in Italian dining.

What to expect on the plate

The menu changes with the seasons and carries no fixed script. Andrea proposes two tasting paths: Carta Bianca, six surprise courses from antipasto to secondo at €45, and the Menu Essenziale, nine courses at €55, both served to the whole table and available with curated wine pairings.

À la carte, the cooking draws on hyper-local ingredients with confident technique. Starters include burrata with anchovies from the Cinque Terre, smoked liquid burrata with Scardovari mussels and 25-year balsamic, and a violet artichoke prepared three ways — raw with lightly seared prawn, in a soup with smoked pancetta, and grilled with fresh cheese and wild herbs. A poached egg from Livornese hens arrives with raw green asparagus from Sernaglia itself, crispy guanciale and violet chlorophyll.

Among the pasta courses, a potato gnocco comes with bull ragù and smoked pepper drops; a raviolo is filled with Alpine char, caramelised onion and thyme; and a fusillo all'uovo is risottato with 24-month liquid Parmigiano and pepperwort. Secondi follow the same logic: veal muscle roasted with tomato reduction and peas, wild mallard leg with ember-baked potato, and a lightly smoked filetto matto of young beef finished with raw asparagus and crusty bread.

For weekday lunches, a single-plate brunch menu is available at €25 — a practical option for those with less time, without stepping outside the kitchen's quality.

The setting and spirit

The trattoria also offers takeaway, making its cooking accessible beyond the dining room. Whether you come for a long Saturday dinner or a quick midweek lunch, the through-line is the same: seasonal Italian trattoria cooking, rooted in the Veneto landscape, shaped by one chef's ongoing curiosity.