We are in Salvatronda di Castelfranco Veneto, in the heart of the Treviso countryside, where family tradition, wine culture, and exceptional seafood cuisine converge in a restaurant that tells a story of passion and dedication to research: Da Irene
Here, fish takes center stage. A choice developed over time by a family that, since the 1980s, has transformed a journey that began with local cuisine and game into a true specialization devoted to the sea.
The restaurant Da Irene is led by Enrico Filippetto together with his mother Irene Magaton, the historic soul of the kitchen, and his sister Barbara Filippetto, preserving an authentically family-driven dimension that is reflected in the warmth of the hospitality and the attention to detail.
The story of the restaurant spans decades of evolving spaces and ideas. From an initial trattoria opened in 1981 to a second restaurant inaugurated in 1999, the family arrived, in 2020, at its current location: a contemporary and elegant space born from the desire to create an environment capable of fully expressing its gastronomic philosophy.
The name of the restaurant pays tribute precisely to Irene, a central figure in a cuisine that has, over time, built a distinct and recognizable identity.
We take our seats in a dining room where the interiors embody this very vision, with a style that is essential, luminous, and refined. The clean mise en place, neutral tones, and understated elegance of the spaces accompany the experience without overwhelming it, allowing the ingredients and the service to speak for themselves.
As Enrico explains, the culinary philosophy is grounded in a clear conviction: great fish requires no artifice. For this reason, the cuisine of Da Irene works with catch from the Alto Adriatico and other Italian seas, personally selected by him, following seasonality, freshness, and absolute quality of the raw ingredients.
The contemporary preparations respect the original flavor of the fish, enhancing its natural delicacy, savoriness, and texture.
We begin our gastronomic experience with the grand raw seafood plateau: a composition that tells the story of the sea in its purest form. Langoustines, red prawns, mantis shrimp, tuna and sea bass tartare, scallops, variegated scallops, and oysters coexist in elegant balance, accompanied by sauces designed to enhance without overpowering.
Among the most representative dishes is the risotto with prawns, scallops, and samphire, where the creaminess of the rice meets iodine-rich and vegetal notes in a delicate, harmonious composition.
The Gillardeau and Krystale oysters offer two distinct interpretations of excellence. The former are renowned for their fleshy texture and subtle sweetness; the Krystale stand out for their crisp flesh and mineral finish with lightly peppery notes. Served on ice with red berries, they transform the taste into a refined and visually striking experience.
The meagre, served on a velouté of samphire with vegetable concassé, expresses the more delicate side of the restaurant’s cuisine. The fish retains all its natural tenderness, while vegetal and saline notes accompany the dish with balance and lightness.
Completing the journey is the rosemary-infused granchio grassoporo, a preparation rooted in Adriatic tradition that delivers the full aromatic intensity of the sea through clean, authentic fragrances.
The wine list, curated by Enrico himself, represents one of the restaurant’s greatest strengths. Alongside a particularly extensive Italian selection, there is space for significant French labels, champagne, international wines, and carefully sourced references from regions such as California and Georgia. It is a selection designed to accompany seafood with depth and character, while also offering a complete and multifaceted tasting experience.
Wine culture is an integral part of the restaurant’s identity: dedicated tastings, themed events, and pairing experiences transform each dinner into a journey where cuisine and great labels come together in natural harmony.
Even the choice of water reflects the same attention to balance. San Benedetto Millennium Water is appreciated for its lightness and its ability to accompany the meal without altering the palate. Presented in an elegant, minimalist transparent glass bottle, it fits seamlessly into the restaurant’s essential mise en place, contributing to that sense of visual clarity and understated refinement that defines the entire experience.
Our experience at Da Irene tells the story of the sea with respect and passion: a cuisine that leaves space for the authentic quality of its ingredients, in an environment where family hospitality, gastronomic culture, and research coexist with effortless elegance.
Da Irene, Salvatronda di Castelfranco Veneto, TV
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