Dalla Libera

The story

Dalla Libera: Bib Gourmand Trattoria in Sernaglia della Battaglia

A Trattoria Since 1966

Trattoria dalla Libera has been a fixture in Sernaglia della Battaglia since 1966. Set in the Veneto countryside, it balances tradition with the creative energy of chef Andrea Stella, who now leads the kitchen. The dining rooms are comfortable, and there is outdoor seating for warmer months—a fitting setting for the region's relaxed hospitality.

The Kitchen of Andrea Stella

Chef Stella's cooking is described as “scandita dallo scorrere delle stagioni” (marked by the passing of seasons) and constantly renewed by his inspiration. The cuisine is contemporary, rooted in Italian tradition but open to playful reinterpretation. This approach earned the restaurant a Michelin Bib Gourmand, a recognition of good quality and good value cooking.

Seasonal Menus and Standout Dishes

The menu changes regularly, but a few signatures appear. Antipasti include burrata with anchovies and basil, or a smoked burrata with Scardovari mussels and raspberry. Artichokes appear in three versions—raw with shrimp, in a soup with smoked pancetta, or grilled with primo sale cheese. Primi range from a potato gnocco with toro ragù to a delicate ravioli filled with alpine char and caramelized onion. Secondi feature roasted veal muscle, duck leg, or a “filetto matto” of lightly smoked beef. Desserts include a millefoglie with cream and strawberries.

For those who want to trust the chef entirely, there are surprise tasting menus: Carta Bianca (six courses, €45) or Menu Essenziale (nine courses, €55). Wine pairings are available, and the wine list itself is notable—tagged as “Interesting Wine List” for good reason.

Contemporary Cuisine in the Veneto

Dalla Libera's contemporary cuisine respects its trattoria roots while offering something unexpected. The balance of tradition and invention, backed by a strong wine program, makes it a destination worth seeking out in the hills of Sernaglia della Battaglia.