The story
Pierre – Trattoria Sartoriale opened in 2021 in Treviso’s historic centre, a few steps from the city walls. It is the project of chef Luca Tartaglia and sommelier Nicolò De Pol. The name Pierre is borrowed from a Pooh song and stands for the free spirit, the alter ego that dares to break the mould. That same audacity defines the restaurant: a trattoria that is both nostalgic and contemporary, informal yet precise.
Luca Tartaglia decided he would be a cook at age twelve. After hospitality school, he did a summer stint with Riccardo Camanini at Villa Fiordaliso. He then worked with Davide Filipetto, Alfio Ghezzi, and competed in the Bocuse d’Or. London followed, where he spent a year and a half at La Gavroche, mastering classic French techniques. The real turning point came in Paris, where he worked for three years at Astrance alongside chef Pascal Barbot. “Pascal was the professional figure who gave me the most,” Tartaglia says. After further stages in Asia, Denmark, and Barcelona, he returned to Italy, opened Zanze XVI in Venice, then ran Seta at the Mandarin Oriental in Milan. But the freedom he wanted only came with his own project: Pierre.
Pierre calls itself a trattoria sartoriale – a tailor-made trattoria. The kitchen works with a handful of carefully selected ingredients bought fresh each morning at the market. The menu is never fixed; instead, it is “cucita su misura” (stitched to measure) for each guest, adapting to tastes, seasons, and what the day’s market offers. This is what the team calls la cucina dell’attimo – the cooking of the moment. It is instinctive yet grounded in years of experience, balancing simplicity with refinement. The cuisine is Italian at heart, but Tartaglia’s French training shows in his use of Normandy salt, goose fat, and salted butter, while miso from Japan and Scottish langoustines also appear. The result is a distinctly modern Italian cuisine that travels without losing its roots.
The dining room is inspired by the 1920s, with Liberty-style details, warm colours, and an open kitchen that lets guests exchange a word with the chef. A long counter invites informal meals or a glass of wine. The setting is relaxed and welcoming – “like being at the home of friends or at the chef’s home,” as the team puts it. This approach, along with the consistent quality of the cooking, earned Pierre a Michelin Recommended award, a recognition that aligns with the restaurant’s ambition to be one of Treviso’s most appreciated addresses. Whether you choose a four-course tasting or a ten-course journey, the guiding principle remains the same: take care of the guest’s happiness at the table.
Recognition
Ambience
Details
Location
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