In Treviso, a restaurant with the atmospheres of an urban garden, green boiserie, and tropical plants that ennobles the best Mediterranean raw materials through a cuisine attentive to every detail and an excellent wine list.
The name Plenus, in Latin “complete”, “perfect”, brings us back to the origins of our cuisine, made of simple but high-quality ingredients, carefully chosen through a direct relationship with the best producers.
It is with this promise that in 2021 the three partners and friends, Milena Corbo, sommelier and maître d’, Gigliola Reginato, the chef, and Mauro Vanzetto, entrepreneur, decided to open their first restaurant, Plenus Bistrò, right in the heart of Treviso in Piazzetta Crispi in the homonymous gallery.
According to the motto ‘knowledge makes good cooking’, we start from the best raw material to offer seasonal dishes that are the result of great research.
An illustrious location for the history of Treviso as, in addition to overlooking the medieval Loggia dei Cavalieri, the oldest in Italy, it has been the house since 1920 of one of the first cinemas in Treviso, the Cinema Hesperia, and also in 1945 of the first club for cinephiles in Italy. In fact, during the warm seasons, dinner is served directly in the outdoor area overlooking the suggestive square near the neoclassical fountain with a lion’s head.
The furniture is an ode to nature characterized by a relaxing green nuance used for the wood paneling of the beautiful secluded room, the velvet sofas and the many plants that contrast with the bistro-style tables and the Corten details of the structure. Just the perfect rooms’ lighting makes the atmosphere very intimate in the evening.
If Milena’s enveloping smile welcomes guests in the restaurant, in the kitchen Gigliola dedicates herself to the research of the raw material, making it arrive directly from selected producers: thus the Fassona cuts come from Piedmont, the Blonde d’Aquitaine from France, the Merino lamb from Australia, anchovies from Cantabrian fishermen in Spain, the Shropshire Blue cheese from Great Britain, as well as using, of course, the best from Veneto such as Radicchio di Treviso and Asparagus from Cimadolmo.
Plenus also adheres to the D1abfriend project to offer guests a menu with the carbohydrate count (CHO) indicated for each dish. There are only two restaurants in Italy that deliver this service which is a great simplification for people who need to take insulin with each meal.
Plenus is also a gourmand’s paradise as, thanks to the passion of the owners, you can taste real gems; like in the wine list carefully selected by Milena, in the selection of fine gins, rums and spirits – let’s cite the 1985 Whiskey Van Winkle Family Reserve Rye – as well as in the tray of oils that ranges from the Croatian Trasparenza Marina by Mate to the best extra virgin olive oils from various Italian regions.
Open for lunch from Friday to Sunday and for dinner every evening, at Plenus you can start with an aperitif and gourmet tapas based on crunchy mozzarella with Cantabrian anchovies or their famous steamed leavened focaccias, and then continue with tasty dishes such as the smoked risotto with black cabbage, raw shrimp and lime, roasted turbot with asparagus, Armagnac reduction and turmeric to finish with a tasting of Whiskey and dark chocolate flakes.
And here we return to the name, Plenus, “perfect” as an evening in which light, distance between the tables, taste and lightness come together in a perfect recipe.
Each product, as well as each dish, is tasted and then “validated” by all three owners before being put on the menu, a strict selection that ensures the utmost excellence of the raw material used in the restaurant.