Restaurant in Oderzo, Italy
Hard to book. Worth the effort.
Gellivs holds a 2024 Michelin star and operates inside a Roman archaeological museum in Oderzo, Treviso. Chef Alessandro Breda's modern Italian menu runs from deeply regional Veneto cooking to more contemporary preparations. Opening hours are limited to specific lunch and dinner sittings, so book as far ahead as possible; this is one of the harder reservations in northeastern Italy.
Getting a table at Gellivs is genuinely difficult. With operating hours limited to two lunch sittings on Thursday through Sunday and two dinner windows Tuesday through Sunday, the kitchen is open far fewer hours than a typical restaurant at this price point. Add a Michelin star earned in 2024, a 4.6 rating across 608 Google reviews, and a setting that exists nowhere else in the Veneto, and you are looking at one of the harder bookings in northeastern Italy. Book as far ahead as possible. If you leave it to the week before, expect to find nothing.
Whether it is worth that effort depends on what you want from a €€€€ dinner. If the answer is creative modern Italian cooking in an environment that earns its atmosphere from actual history rather than interior design, then yes, Gellivs is worth the effort. If you want a polished city-centre dining room with attentive service and an easy booking window, look elsewhere.
Gellivs operates inside the Antica Opitergium museum in Oderzo, a small town in the Treviso province of the Veneto. The dining room sits among archaeological remains from the Roman period, and while that description might suggest a dusty heritage attraction, the contemporary furniture and decor pull the space firmly into the present. The contrast between excavated Roman stonework and a modern tasting menu is not a gimmick; the archaeological context is the museum's actual function, and the restaurant exists within it as a genuine collaboration between institution and kitchen.
For anyone who has visited once and is thinking about returning, this is the argument for coming back: the setting ages well on repeat visits in a way that a designed restaurant interior rarely does. The archaeological surroundings are not a backdrop you stop noticing; they change the way the meal sits in your memory.
Chef Alessandro Breda's cooking holds a productive tension between regional tradition and contemporary technique. Dishes like potato mousse with cooked and raw cod, quince, and puntarella greens position Gellivs firmly in the Veneto's culinary vocabulary, where bitter greens, preserved fish, and root vegetables have been staple ingredients for centuries. Then something like the Treviso-Tokyo lobster signals a willingness to move well outside regional convention when the idea is strong enough.
This is not a restaurant trying to be all things. The range is controlled. The traditional anchor dishes suggest a kitchen confident enough in its own region not to chase novelty for its own sake, while the more experimental preparations show that the Michelin recognition in 2024 was not awarded for safe cooking. For a returning visitor, the question worth asking is whether the seasonal menu has shifted since your last visit; given the Thursday-to-Sunday lunch format, the kitchen has the operating discipline to run a tight, rotation-based menu rather than a large static list.
The wine list covers Italian and international labels. At €€€€ pricing with a Michelin star, expect the list to have depth rather than just breadth. Lunch at Gellivs runs 12:30 PM to 2 PM on Thursday through Sunday, which is a narrow window but arguably the better format for this kitchen: natural light in a space partially open to archaeological surroundings, a menu that does not need to compete with a late-night atmosphere, and a wine pairing that does not require you to factor in a long evening. If you have been to Gellivs for dinner and have not tried the lunch service, that is the strongest reason to return.
| Venue | Location | Price | Booking Difficulty | Format | Michelin Stars |
|---|---|---|---|---|---|
| Gellivs | Oderzo, TV | €€€€ | Hard | Lunch & Dinner, limited hours | 1 Star (2024) |
| Le Calandre | Rubano, PD | €€€€ | Very Hard | Lunch & Dinner | 3 Stars |
| Casa Perbellini 12 Apostoli | Verona | €€€€ | Hard | Dinner-focused | 2 Stars |
| Dal Pescatore | Runate, MN | €€€€ | Hard | Lunch & Dinner | 3 Stars |
Gellivs sits comfortably in the same price bracket as three-star destinations in the broader northern Italy region, but delivers something different: a single-star experience with a genuinely singular physical context and a menu that reads as considered rather than ambitious-for-its-own-sake. For first-time visitors to the Veneto fine dining circuit, Le Calandre is the higher-prestige choice, but Gellivs is the more accessible entry point into the category.
Gellivs is at Via Calle Pretoria, 6, 31046 Oderzo, Treviso. No phone or website is listed in the current record; booking through the museum or a local concierge may be necessary if direct online reservations are unavailable. Hours run Tuesday dinner (8 PM-10 PM), Thursday through Saturday lunch (12:30 PM-2 PM) and dinner (8 PM-10 PM), and Sunday lunch only (12:30 PM-2 PM). Monday is closed. The short windows mean that if a sitting fills, there is no second chance that day. Oderzo is reachable by train from Venice and Treviso; plan for the restaurant visit to anchor a half-day or full-day trip rather than a quick stop. For more options in the area, see our full Oderzo restaurants guide, our Oderzo hotels guide, and our Oderzo bars guide. If you are planning a wider Veneto trip, our Oderzo wineries guide and experiences guide are worth checking alongside your dinner reservation.
| Venue | Price | Value |
|---|---|---|
| Gellivs | €€€€ | — |
| Atelier Moessmer Norbert Niederkofler | €€€€ | — |
| Dal Pescatore | €€€€ | — |
| Enoteca Pinchiorri | €€€€ | — |
| Enrico Bartolini | €€€€ | — |
| Le Calandre | €€€€ | — |
Side-by-side comparison to help you decide where to book.
Gellivs is a Michelin-starred restaurant inside the Antica Opitergium archaeological museum in Oderzo — the setting is genuinely unusual and worth factoring into why you go. Chef Alessandro Breda's menu runs from rooted Veneto dishes to more creative combinations, so expect range rather than a purely traditional Italian meal. At €€€€, this is a considered spend, and with limited hours — no service on Mondays or Tuesdays at lunch — you need to plan well in advance. No website or phone is currently listed in the public record, so contact through the museum or a reservation platform.
Nothing in the current venue record confirms private dining or group-specific arrangements at Gellivs. Given the museum setting and limited operating hours, groups should enquire directly before assuming flexibility. At €€€€ per head with a Michelin star, parties of four or more will want confirmed table configuration before booking. For larger groups, Dal Pescatore in Canneto sull'Oglio has more established infrastructure for special occasions.
Lunch is the more practical choice for most visitors: Thursday through Sunday service gives you four days of access versus dinner's narrower Tuesday-to-Saturday window. The museum setting also reads differently in daylight, which adds context to the archaeological surroundings. If the wine list is a priority, lunch allows more time without the pressure of an evening cutoff at 10 PM. Dinner on a weekend is the harder reservation, so if that's your only option, book early.
The venue sits inside a museum with contemporary furniture and decor, suggesting a formal-leaning but not black-tie environment. At €€€€ with a Michelin star, smart dress is a reasonable baseline — think business casual at minimum. No explicit dress code is documented in the current record, but arriving underdressed at a one-star restaurant in Italy would be unusual. Err toward smart rather than casual.
There are no other Michelin-starred venues documented in Oderzo itself, which makes Gellivs the clear benchmark for fine dining in the town. For comparable Veneto fine dining, Le Calandre in Rubano (three Michelin stars, Alajmo family) is the regional reference point at a higher price and prestige level. If you want a starred experience closer to Treviso without travelling to Oderzo, check availability in Treviso city first. Gellivs is the reason to make the detour to Oderzo specifically.
Keep this venue in your Pearl passport, rate it after you visit, and track it alongside every other place you collect.
