Toni del Spin

Toni del Spin Review

Wood paneled and with a 1930s-style interior, this friendly, bustling place oozes old-fashioned character. The reasonably priced, wholesome menu, chalked on a hanging wooden board, is based on local Veneto cooking. The "Spin" in the restaurant's name is the spine of the baccalà (cod), one of the restaurant's justly famous specialties (served, of course, minus the actual spine!). In autumn and winter, don't miss trying Treviso's hallmark product, radicchio, in risotto or pasta. The chef-owner, Alfredo Sturlese, is also justly proud of his sopa coada (pigeon-and-bread soup). Reservations are essential, even for lunch, since the word is out that this is the best value for money in town.