Restaurant in Revine, Italy
Grilled meat, good wine, €€ price.
A Michelin Plate Venetian grill in the Treviso hills with a 4.4 Google rating from over 1,200 reviews, Ai Cadelach delivers grilled Alpago lamb, Fiorentina steak, and a personally curated wine cellar at a €€ price point. Book for summer poolside lunch or a winter evening by the grill. Easy to reserve, hard to fault for value.
With a Google rating of 4.4 across 1,258 reviews and back-to-back Michelin Plate recognition in 2024 and 2025, Ai Cadelach punches well above its €€ price point. If you are travelling through the Treviso province looking for a grounded, honest Venetian meal centred on grilled meat and a wine cellar that the locals already know about, book here. If you need cutting-edge technique or a tasting menu, this is not your venue — but it is precisely the right choice for everything else.
1,258 Google reviews is a meaningful number for a restaurant in a village the size of Revine Lago. That volume of opinion, averaging 4.4 stars, suggests Ai Cadelach is not a discovery for locals — it is a fixture. Michelin's Plate designation, awarded consecutively for 2024 and 2025, confirms it sits a clear step above the ordinary trattoria tier without reaching for the complexity of a starred kitchen. For the food and wine traveller who wants depth and regional context rather than celebrity-chef spectacle, that positioning is close to ideal.
The menu is built around Venetian grilling traditions, with particular emphasis on Fiorentina steak and Alpago lamb. Alpago lamb comes from a specific high-altitude valley in the Belluno Dolomites, roughly an hour north of Revine, where the breed has grazed for centuries on mountain pasture. Its flavour is distinct from lowland lamb , leaner, more mineral , and finding it on a menu at a €€ price tier is the kind of regional specificity worth travelling for. The Fiorentina, meanwhile, is the kind of confidence statement that tells you the kitchen trusts its sourcing: a cut that rewards quality and punishes mediocrity.
The setting gives you two options depending on season. The rustic dining room suits autumn and winter visits, when the hills around Revine Lago shift into amber and the grill smoke is part of the atmosphere. Summer changes the calculation entirely: dining alongside the swimming pool repositions Ai Cadelach as a warm-weather destination in its own right. For anyone planning a June-to-August visit to the Treviso countryside, this outdoor setting is the most compelling reason to time your arrival for lunch rather than dinner , the light over the hills and the scent of the kitchen's woodfire reaching the terrace makes the case for lingering.
Wine cellar, curated by Ezio, one of the restaurant's owners, earns specific mention because it is not an afterthought. Venetian wine coverage at this price tier can be patchy , a short list of Prosecco and generic house pours , but the cellar here is a genuine draw. Prosecco di Conegliano Valdobbiadene DOCG vineyards are within sight of Revine Lago, and the local Raboso and Manzoni Bianco varieties offer context you will not find at most restaurants outside this corridor. Ezio's involvement signals personal curation rather than a distributor default, which matters when you are choosing between this and a restaurant in a larger town. At a €€ price point, the wine offer here is likely more considered than restaurants charging twice as much and treating the cellar as an afterthought.
Service philosophy at Ai Cadelach aligns with the price and the setting: direct hospitality without choreography or formality. At €€, you are not buying front-of-house theatre, and nothing in the record suggests the service falls short of what the price earns. The 4.4 rating across a high volume of reviews implies consistent execution rather than occasional brilliance , which is exactly the right ambition for a neighbourhood grill with regional ambitions. If you are the kind of diner who values being looked after over being performed at, Ai Cadelach delivers. If you need tableside preparation, wine pairing narration, or a sommelier leading you through a twelve-course progression, step up to a starred room and pay accordingly.
Booking is direct given the venue's profile and location. Revine Lago is not a high-traffic tourist destination, and the restaurant's accessibility means you are unlikely to face the multi-week waits that apply to destination dining in Treviso city or Venice. That said, summer pool-side tables and weekend evenings during peak Dolomite-approach season (July and August) warrant booking ahead. Midweek visits in shoulder season , May, June, September, October , offer the most flexibility and, often, the most attentive service.
For food and wine travellers mapping a route through northeast Italy, Ai Cadelach sits well alongside a day in the Prosecco hills between Conegliano and Valdobbiadene, which are a short drive west. Pair it with a morning at one of the local wine producers and you have a regional day that costs a fraction of what a comparable programme would run in better-publicised Italian wine country. See our full Revine restaurants guide, Revine wineries guide, and Revine experiences guide for the fuller picture. If you are building a wider Venetian itinerary, Le Calandre in Rubano and Casa Perbellini 12 Apostoli in Verona are worth anchoring the higher-budget nights around. For Venetian cuisine specifically in other geographies, March in Houston and La Caravella on the Amalfi Coast offer interesting points of comparison.
Lead with the Alpago lamb if it is on the menu , this high-altitude Belluno breed is a regional speciality you will not find in most Italian restaurants outside the Veneto, and at €€ it represents real value for the quality. The Fiorentina steak is the other anchor of the menu and is the confidence signal of any serious grill kitchen. Ask Ezio or the floor team about the wine list; the cellar has clear regional ambition and the local Venetian varieties are worth exploring alongside the meal.
Ai Cadelach is a regional Venetian grill, not a tasting-menu destination , set expectations accordingly and you will leave satisfied. It sits in Revine Lago, a village in the Treviso hills about 40 km north of Treviso city, so you need a car or a deliberate plan to get there. The Michelin Plate (2025) means the kitchen clears a recognised quality threshold, but this is honest, ingredient-led cooking rather than technical showmanship. The price tier is €€, which is genuinely accessible for the quality on offer. If you are visiting in summer, request a pool-side table; if you are coming in cooler months, the rustic indoor room suits the grill-focused menu well.
The menu is built around grilled meat, so pescatarians, vegetarians, and vegans will find limited options. Phone ahead if you have specific dietary needs , contact details are not publicly listed in our database, so check Google Maps or local directories for a current number. A meat-focused grill at this price tier in rural Veneto is unlikely to have a fully developed alternative menu, so if dietary flexibility is important, confirm before you travel rather than on arrival.
Yes, clearly. At €€, Michelin Plate recognition in back-to-back years and a 4.4 rating from more than 1,200 reviewers is an unusually strong signal of consistent quality for the price. The Alpago lamb and Fiorentina steak represent ingredients that typically appear on menus at higher price tiers. The wine cellar, personally curated by owner Ezio, adds further value that most €€ restaurants do not offer. Compared to spending €€€€ at a starred room in Treviso or Venice for a similar regional focus, Ai Cadelach delivers the Venetian grilling tradition at a fraction of the cost. It is worth it if grilled meat and regional wine are your priorities.
Nothing in the available record confirms that Ai Cadelach offers a formal tasting menu. The venue is structured around à la carte grilled meat dishes, and a €€ price tier at a rustic grill in rural Veneto does not typically support a multi-course progression format. If a tasting menu format is your priority, Le Calandre in Rubano or Osteria Francescana in Modena are the appointments to chase. At Ai Cadelach, the better strategy is to anchor on two or three à la carte selections, let Ezio guide the wine, and treat the meal as a regional experience rather than a structured progression.
| Venue | Price | Booking Difficulty | Value |
|---|---|---|---|
| Ai Cadelach | €€ | Easy | — |
| Atelier Moessmer Norbert Niederkofler | €€€€ | Unknown | — |
| Dal Pescatore | €€€€ | Unknown | — |
| Osteria Francescana | €€€€ | Unknown | — |
| Quattro Passi | €€€€ | Unknown | — |
| Reale | €€€€ | Unknown | — |
How Ai Cadelach stacks up against the competition.
Go straight for the grilled meat: Fiorentina steak and Alpago lamb are the menu's headliners and the reason most locals make the trip to Revine Lago. The wine list, overseen by co-owner Ezio, is serious enough to earn a mention in the Michelin notes, so ask for his recommendation rather than defaulting to the house pour.
This is a rustic-style dining room in a small Venetian hill village, not a city restaurant with walk-in availability — plan ahead and verify opening days before driving out. In summer, seating moves poolside, which changes the feel considerably; if that's a factor, confirm the outdoor setup when you book. The Michelin Plate recognition (2024 and 2025) signals consistent quality without the ceremony or pricing of a starred room.
The menu is heavily meat-focused, with grilled dishes like Fiorentina steak and Alpago lamb as the core offering, so this is a difficult fit for vegetarians or pescatarians. The venue data doesn't document dedicated dietary menus, so check the venue's official channels before booking if you have restrictions — don't assume flexibility given the format.
At €€ pricing with back-to-back Michelin Plate recognition in 2024 and 2025, Ai Cadelach represents solid value for what it delivers — quality grilled meat and a curated wine cellar in a setting most visitors have to seek out intentionally. For the Revine Lago area, there is no obvious €€ competitor matching that combination of credentials and review volume (4.4 stars, 1,258 ratings). Worth it if grilled meat is your format; less so if you want a multi-course tasting experience.
Ai Cadelach is built around a meat-forward à la carte format, not a structured tasting menu — Alpago lamb and Fiorentina steak are the anchor dishes, not courses in a progression. If a tasting-menu format is what you're after in the Veneto region, this isn't the right room. Book here when you want a focused, high-quality grill experience with a wine list worth paying attention to.
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