The story
In Treviso, Il Basilisco takes its name from a local folk tale, but the cooking is rooted in the real traditions of the Veneto. Chef Diego Tomasi has been in the kitchen since 1984, training across Trentino, Veneto, Lombardy, France, England, and America before managing a historic osteria in Treviso. There he found his path: working with the same local ingredients that once filled osteria tables, but presenting them with a lighter hand and renewed creativity.
The menu changes daily, built around what is freshest in season. The kitchen places special emphasis on “poor” ingredients – offal (quinto quarto) and blue fish – elevating them with simplicity and respect. This approach, grounded in the territory, has earned the restaurant a Michelin Recommended recognition.
The wine cellar holds around 400 labels, with a strong focus on natural wines and small producers. The dining room is welcoming, and outdoor seating is available in warmer months. The restaurant also accommodates private parties.
Il Basilisco is a place where seasonal, classic cuisine is treated with both care and imagination – a genuine expression of the Veneto.
Recognition
Ambience
Details
Location
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