Trattoria Hesperia In Treviso

05/04/2025: Nice atmosphere with a beautiful enclosed terrace with lots of greenery around, the preparation of the table is a little sparse, the lady and owner is very good and prepared and tries to please the customer less so the staff who welcomes you by telling you what is missing and that was not a little for being 9pm. The food is indisputably very refined but sometimes the flavours do not stand out, the turbot in a bread crust is excellent.

24/03/2025: Very nice restaurant, minimal in its furnishings and essential in its choice of colors, a real treat to the eye. A welcome complete with a waitress who takes and stuffs the jackets in a closet that hides with the wall without being conspicuous. Impeccable service, very professional waitresses. Although the room I was in was quite small, the clientele, certainly already educated to environments of this kind, together with this essentiality in colors and furnishings, recommend a calm tone of voice and consequently you can talk calmly. Let's not even talk about the food, excellent presentations, in some cases very scenic, you will surely make a good impression on any guests. First choice raw materials, perfect cooking, wonderful marinades and delicate smoking that enhance the flavors without covering them. Congratulations indeed. Also for the choice of tableware. The questionable point, however, is the price. For a modest-sized, elaborate, amberjack tartare, 23 euros. For two main courses, however elaborate but still modest in size, 54. In total with 3 glasses of cremant and 1 of fiano by the glass and two coffees 122 euros. I'm not saying I left still hungry though... The raw material certainly has a higher cost than average, and even those who are not experts in the field can recognize it just by looking at it, (the tuna I ate seemed to come out of a Tokyo restaurant because of how beautiful it was) but for two to eat three dishes and drink 4 glasses of wine it seems a bit high as a bill. But it's really worth it if you're willing to spend more than average. I recommend it as an experience, those who are in the kitchen know their stuff.