Chef Alberto Basso
Born in 1984, chef Alberto Basso studied at the Portinari chef school, which is part of the 2-Michelin-starred La Peca restaurant.
Two objectives are equally important to him: the pleasure of the senses and the creation of cohesive dishes with distinct textures. He wants you to experience the culinary joy of being able to fully enjoy each ingredient.
With his creative cuisine, chef Alberto makes the most of local products, but he is not tied to his own region. In search of the best raw materials, his search extends across the whole of Italy.
At restaurant TreQuarti, Alberto combines elements of tradition with modern and efficient cooking methods that enable him to rethink each dish in a contemporary way. The result is a dish in which the main elements remain easily recognizable, wrapped in a game of contrasts and exquisite sensations.
"In life, you have to take yourself a little less seriously."
TreQuarti
JREJRE-Jeunes Restaurateurs
Val Liona, Italy
Ristorante Trequarti was founded in Val Liona, in the province of Vicenza, as a contemporary restaurant capable of reinterpreting the traditions of the Colli Berici with a modern perspective. The atmosphere combines elegance and naturalness, while attentive service creates a direct and engaging dialogue with the guest. In the kitchen, JRE chef Alberto Basso works with ingredients using skill and curiosity, highlighting products from across Italy without geographical limits. The result is a precise and dynamic menu, built around textures, temperature contrasts, and bold flavors, where each dish maintains a clear identity, presented with a modern and deliberately playful aesthetic.
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