A Chef Built on Curiosity
Chef Alessandro Breda is the driving force behind Restaurant Gellivs in Oderzo, and has been since 2000. Born in Conegliano Veneto in 1968, he started young, fuelled by two passions: cooking and flying, even if he admits he only flies “with my head”. He chased knowledge when it wasn’t easy to find, knocking on doors until Gualtiero Marchesi finally said yes and took him into the Via Bonvesin kitchen at 19. From there came Tantris in Munich for precision and rigour, Enoteca Pinchiorri, the Four Seasons in London, and six years running his own restaurant, Il Capitello. In 2004, Gellivs earned its Michelin star, and his style has stayed recognisable ever since: seasonal, vivid, built on contrast, and anchored in taste memories from his mother and grandmother.
“From a gateway of Roman civilisation to a prison, Gellivs holds many different souls, a legacy we carry forward in our dishes and in the way we welcome guests.”
Gellivs
MdHMembre d'Honneur
Oderzo (TV), Italy
In the centre of Oderzo, Restaurant Gellivs sits inside a medieval castle that later became a prison, a setting with real weight and character. From the dining room you look onto an archaeological site with the remains of a Roman patrician home, so the town’s history is right there throughout the meal. The contrast works well: old stone, clean lines, and a room that feels current while keeping the building’s story intact.
JRE chef Alessandro Breda cooks with seasonality and local references as his starting point, then sharpens them with a contemporary hand. Dishes lean on clear flavours and well judged contrasts, built with attention to colour, texture and temperature. It’s refined cooking that still feels connected to the Veneto table and to Oderzo’s long history.
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