“My first approach to cooking was not very poetic, but very practical.“. With these words Marco Feltrinboss di Feria Restaurant, born in 1983, explains how he approached the world of catering. No electrocution, no visceral love…”I didn’t know what path to take after graduation, so I took a year off and started working as a pizza chef. I was attracted to an informal environment, a job where you did something with your hands. It wasn’t an enlightenment, it wasn’t a profession I wanted to do since I was little. The passion was born in the field. I spent a year in a pizzeria but I didn’t feel that world was mine“.
A Feria his culinary philosophy is based on an easy image, with particular attention to flavor and balance. “I would like everything to seem fluid, presenting complex dishes in a simple way. The goal: to convey a new path for people who have never tried this type of cuisine.“. The Indonesian restaurant, with a strong international character, preserves the creative and universal interpretation of the cornerstones of traditional Asian cuisine, interpreted with balanced spiciness, careful cooking, balanced in the use of spices and sauces.
Feria Restaurant has a double soul: the internal restaurant with a contemporary design and the open kitchen, overlooking a private outdoor garden, and Satè Bar informal place for an aperitif accompanied by tasting proposals from the kitchen including Babi Guling (steamed bun, pork belly, turmeric), or Gorengan (fried vegetarian roll), Satè Ayam (chicken skewers, peanut sauce).
In the dining room, enhancing the haute cuisine of chef Feltrin is sommelier Regis Ramos Freitas, a maître who focuses on careful research and selection of artisanal wines that are “authentic expressions of the territory”.
The chef Marco Feltrin wishes to spread the concept of ethnic cuisine, clean and fresh, capable of representing the history and culture of a people. “My wife, Endang Sriyanty, is Indonesian and her contribution is essential in the creation of the dishes: it represents the starting point or a final correction of each dish.“. If you ask him what cooking is, the chef replies: “Cooking is like a journey: an experience of sharing, where each dish tells a story of intensity, balance and equilibrium of flavours“. Among the signature dishes: Rujak, Hati, Arsik and Rendang noodles, tuna belly and pomelo; Noodles with eel and ginseng.
Feria Restaurant
Via della Quercia, 8, 31100 Treviso
Opening: from 7.30pm to 12am, kitchen open from 7.30pm to 10pm
Closed on Sunday
Tel: 0422 174 8017
Whatsapp: 327 990 9993
Email: [email protected]
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