10.09.2018

Starred and Affordable: Feva Restaurant

In Castelfranco Veneto, Nicola Dinato blends tradition and haute cuisine with intriguing presentations and unforgettable flavors

  • Starred and Affordable: Feva Restaurant
  • Starred and Affordable: Feva Restaurant
  • Starred and Affordable: Feva Restaurant
  • Starred and Affordable: Feva Restaurant
  • Starred and Affordable: Feva Restaurant
  • Starred and Affordable: Feva Restaurant

Everyone should have the opportunity to experience true quality. Chef Nicola Dinato believes this and turns his idea into haute cuisine every time he opens the door of Feva, the restaurant he opened with his wife Elodie Duboisson and which earned a Michelin star in 2014. Feva is located a stone's throw from the walls of Castelfranco Veneto, the birthplace of Dinato in the heart of the Treviso region. This is where he left from at the age of twenty, in 2001, to learn from some of the greatest masters of international cuisine - Ducasse, Roux and Ferran Adrià.
 
Nicola worked at El Bulli, Adrià’s legendary Costa Brava restaurant, for a season; it was the golden era of molecular cuisine, so close to science in terms of techniques and precision and therefore extremely influenced by the peculiarities of each ingredient.
 
Nicola managed to make this conceptual haute cuisine more understandablewithout giving up precision and research. The prices are deliberately affordable, the open kitchen allows guests to see what’s happening and the tastes respect the character of each ingredient. This is what he calls ​​"mother cuisine", a concept that is based on respecting the essence of each ingredient and returning it in the form of an experience in terms of taste and emotion.
 
Feva is like a family, a community of people who share the same space - the fertile land of the upper Veneto with its raw materials and its traditions - and the same goals. The name itself, Feva, evokes the concept of “family” in the local idiom. Dynamism and creativity are the means by which the past lives again in the kitchen of Feva: without indulging in nostalgia and with the freedom and the expertise to create variations of traditional local dishes.
 
The result is a sensory experience that often plays with appearances, offering presentations that mimick ingredients of a completely different nature than the actual ones. "Like Peppered Mussels", for instance, is a dish of ravioli looking exactly like mussel shells. Apparently, nothing is what it seems in this remote corner of the Venetian province that surprisingly manages to offer a cutting-edge gastronomic experience by transforming simple ingredients into complex and refined dishes.
 

Author : The Slowear Journal

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