Feva

The story

Feva Castelfranco Veneto: Seasonal Fine Dining by Chef Nicola Dinato

An ever-evolving soul, a timeless place

Feva is the expression of chef Nicola Dinato and his wife Elodie Dubuisson, a couple whose paths first crossed in London in the early 2000s. After years of working in some of the world’s finest kitchens—including Alain Ducasse’s Le Louis XV, Ferran Adrià’s El Bulli, and restaurants across America—they returned to the Veneto region. In 2011, they opened Feva in a 17th-century barchessa on the edge of Castelfranco Veneto’s historic centre. The restaurant’s name comes from an old family nickname, and the space—with its open kitchen visible from the street, a private garden, and a summer dehors—reflects their vision of hospitality without barriers.

Cuisine of the land, guided by the moment

The kitchen at Feva is deeply rooted in the local landscape. Dinato works with micro-producers and cultivates an entire hectare of land where he grows five ancient grains and aromatic herbs. This commitment to biodiversity and self-production shapes everything on the plate. The menu is split into two paths: “Anima” (Soul) is a constantly changing six-course tasting menu built around whatever is best and freshest that day. “Corpo” (Body) holds the classics that regulars have come to love—dishes like the carbonara paccheri with baby scallops and sea urchin pesto, an iconic plate that has never left the menu since opening. For younger diners under 30, there is a dedicated discovery menu.

A provocative welcome

Perhaps the most talked-about creation at Feva is not a dish at all, but a “cicchetto”: the famous fried air. Born as a playful provocation about the speed of modern life, it is a cloud of tapioca infused with ozone, evoking the sensation of high mountain air, served with a vegan black sesame mayonnaise. It is a fitting introduction to a restaurant that, as recognised by the Michelin Guide, balances technical skill with a genuinely free spirit. The wine list, curated by Elodie, numbers over six hundred labels.

A team, not just a kitchen

Feva is run by a close-knit team. Nicola Dinato leads the kitchen alongside sous chef Eric Zanette, while Elodie Dubuisson oversees the dining room with restaurant manager Alberto Bonin. The atmosphere is welcoming and familiar, a place where seasonal cuisine is treated with respect and creativity, and where every detail—from the bread made with the restaurant’s own 2011 sourdough starter to the service—reflects years of experience and a genuine passion for the craft.