Situated inside a museum of Roman archeology, in a unique and evocative setting (a bonus), Gellius continues to prove one of Treviso's most successful restaurants. The mise en place alone makes it clear that every element of the experience is carefully attended to. Chef Alessandro Breda's menu, which features both seafood and meat dishes, is the result of continued research and a desire to amaze through unexpected combinations and games of gastronomic nuance. It's all carried out with naturalness, a delicate touch and persuasive combinations, without excess or extravagance. A couple of examples? The cold "Bloody Mary" noodles with oysters and char roe, or venison sirloin in a casserole with cardoncelli and roasted potatoes. The house seafood appetizer is also very popular. Ancient Rome also inspired the names of their tasting menus: Quinque (five courses for 85) and Septem (seven for 110). Well-built wine list. Professional, efficient service. The same, intriguing atmosphere can be found in the Nyù bistro, which offers simpler, express dishes. For even faster and more informal stops, there's the lounge bar.