Antica Osteria - NOVENTA DI PIAVE

We call at 2:30 p.m. and book lunch. sliced appetizer with fresh and seasoned cheese on the vines (exceptional). The meats are homemade and the quality is incomparable with what you eat usually. In particular the salami is creamy. Let's try the salami cooked on a bed of polenta (from organic flour of ancient wheat of Cividale del Friuli). Very noticeable! We continue with a typical dish of this part of Veneto: red radicchio di Treviso with cream of beans. The feeling is to eat a total, cosmic dish. That was the feeling we decided to stop. Thank you!

And the first time we go and it will be last time not words eaten badly ordered first cold and cold dishes out from the cold coast burned a mixed salad radicchio rotten first dishes sent behind again heated baccala that was baccala old of a week .paid and thanked 50 euros

We had lunch on September 11th. Depressed appetizer: they do it. Maybe the best ever eaten. Cremosa. First: gnomes with duck. The dumplings are homemade. The sauce is very well done. The taste is exceptional. Second, Rabbit. Very good. The owners are very courteous

When you love sincerity... the company...the real friendship...freschi gives you this... alternative apartment without the false myths everyday materials where the important is to appear ... I go with my friends and especially eat well at prices more than just...one of the genuine and healthy places of once...W FRESCHI

The place is genuinely hospitable, simple and located in a still rural landscape, with the placid river Grassaga flowing in front of the old building. The kitchen is traditional and managed by Francesco Freschi's nephew, who had founded the tavern in the post-war period.