Delivernyù the Gellius kitchen becomes delivery

Selected ingredients, seasonal dishes and instructions to best enjoy them in your own home: this is Delivernyù , the new menu delivery created by Gellius di Oderzo (TV). From April 24th the service will be active from Friday to Sunday and will offer appetizers, first and second courses , but also bread and cakes , as well as a selection of wines from the restaurant menu. “In a period in which the conviviality of the restaurant is lacking - explains chef Alessandro Breda - Delivernyù was born to bring the scents and flavors of our dishes directly to the homes of our customers who want to enjoy a pleasant and special dinner. To create the menu we have selected some proposals from the Nyù bistro and Gellius: dishes that reflect our balanced and familiar cuisine, characterized by high quality seasonal ingredients ". The dishes available include fish specialties, such as Tataki tuna with soy caramel and blue lobster with Sardinian fregola, but also with meat, such as roasted goose liver escalope, bigoli with Chianina ragout or Sorana cheek cooked in Cocotte. Among the proposals there is no lack of space for desserts and bread-making, with the possibility of ordering the loaf of bread with Ancient Grain flour made by the restaurant. The preparations are delivered together with the instructions to best regenerate them in the home kitchen, in order to keep the aromas and flavors intact. All of them also respect the cold chain and can be worn up to 4 days after delivery. Deliveries, which require a minimum order of 70 euros , are available within the Municipality of Oderzo at a cost of 5 euros, throughout the Treviso area and also outside the province , with delivery costs varying according to the distance. The menu and contacts to complete the order are available on the social pages of the Gellius restaurant: www.facebook.com/RistoranteGellius and www.instagram.com/gellius_ristorante_bar

Gellius Gellius is the home of chef Alessandro Breda. Opened in 2001 in Oderzo in the province of Treviso, the restaurant winds its way through the archaeological finds of the ancient Roman city, where today the Nyù bistrot and the bar that overlooks the central square of the village are also found. The Gellius cuisine embodies the double soul of Breda: on the one hand experimentation, with a tradition skilfully reinvented by his hand, on the other the search for balanced flavors, in which each ingredient is chosen with logic and reasoning. A kitchen capable of expressing a sense of familiarity and sharing, where being at the table is a pampering and a pleasure, for the palate and the spirit. In 2005 Gellius was awarded the Michelin star.