GIULIO REBELLATO
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Gastronomic restaurant with terrace serving fish, veal, fresh pasta and truffles.
Giulio Rebellato is from Padua but spent many years in the USA and Canada to make his country's kitchen known. Back in France more than 25 years ago, he installed his first gourmet restaurant which attracts people because the place is relatively discreet. Nicolas Sarkozy celebrated her 58 years in 2013… The beautiful and intimate room recalls the old Venetian salons. Soft light touches dark pink tapestries. Lithographs trace the construction of the city. In cooking, Giulio Rebellato favors fish, langoustines and veal, but pasta, all made home, and risotto remain its specialities. Seasons are observed: fresh pasta to the ceps or to chanterelles in autumn, pasta in winter truffles, tagliolini to green asparagus in spring, tiramisu with red fruit in summer. The terrace is assaut in the beautiful days.
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