The story
Nestled in the hills of Cison di Valmarino, Osteria La Muda bills itself as the oldest osteria in Veneto, a claim backed by a history that stretches back to 1470. The atmosphere is “historic and enchanting,” with walls that “speak of centuries of tradition,” as noted by creators JustUs. This is the kind of place where the setting alone would be worth the visit, but the kitchen ensures the food is equally memorable. Reservations are a must for this hidden gem.
The menu reads like a greatest-hits of Venetian cuisine. JustUs highlights dishes from baccalà mantecato to casoncei with red beet and smoked ricotta, pasticcio with pumpkin and cavolo nero, and coniglio in pearà with soft polenta and tardivo radicchio. The tagliere of local cured meats and raw milk cheeses is also praised as exceptional. For a sweet finish, the tiramisù earns a thumbs up. It’s a masterclass in traditional, ingredient-driven cooking that justifies the journey.
Synthesised by AI from every creator’s review. First reviewed 2025.
Most-loved dishes
AI summary of what 7 dish mentions say about the food
At Osteria La Muda, the tiramisù earns rapturous praise, a creamy, coffee-kissed finale to a meal. The overall vibe is one of rustic, heartfelt warmth, where simple ingredients sing.
“The tiramisù here is made properly: silky cream like silk, ladyfingers well soaked with bitter moka coffee, right amount of cocoa. You can clearly taste the coffee. It's the most famous dessert in the world and here they make it ethically, as Treviso people should.”
What creators say
1 creator has covered Osteria La Muda. Most active: JustUs
The oldest osteria in Veneto, open since 1470 in Cison di Valmarino near Treviso. The atmosphere is historic and enchanting, with walls that speak of centuries of tradition. The food is incredible: from baccalà mantecato to casoncei, pasticcio, coniglio in pearà, and tiramisù. The selection of local cured meats and raw milk cheeses is exceptional. A must-visit for authentic Venetian cuisine.
Dishes mentioned
Baccalà Mantecato
I can say this has become my favorite food. It melts in your mouth and it's warm, with the warm polenta it pairs perfectly. The cod is rehydrated, boiled in milk with aromatics, then whipped with a stream of oil until it has a pomade-like consistency, super creamy. The smell is typical of cod, but the texture and creaminess make it a delicacy. The chef also had me try it with a piece of lard on top, an amazing surf and turf.
Tagliere di Salumi e Formaggi
The appetizer is an incredible platter. The cured meats are a trio: soppressa veneta, a large, lightly aged salami flavored with pepper and garlic; lardo; and coppa, which is what they call capocollo here. All local artisan products. The cheeses are all raw milk, cow's milk, with different ages. They have a straw-yellow color and explode in the mouth with flavors: spicy, a bit bitter, sweet. You can taste the flowers and hay. The sauces are homemade: onion, chutney, honey, and the radicchio tardivo marinated in sweet and sour which is very sweet, not bitter as you'd think. It's a selection above average.
Casoncei con Rapa Rossa e Ricotta Affumicata
The casoncei are incredibly delicate and well made. The pasta is homemade, very thin, the same thickness on the edges, almost transparent like a veil. The beetroot filling has a wonderful color, and the smell of smoked ricotta is very strong. The dish was very hot, which we don't always find but I really appreciate.
Pasticcio con Zucca, Cavolo Nero e Morlacco
The pasticcio is layered with pumpkin, black kale, and morlacco, a cheese from Monte Grappa. The pumpkin is blended with béchamel, the black kale is simply sautéed, and the morlacco is placed here and there. The gratin is incredible, beautifully layered. It's melt-in-your-mouth, delicious. It gives me chills. It's a dream come true.
Coniglio in Salsa Pearà con Polentina Morbida e Radicchio Tardivo
The rabbit is accompanied by a Treviso-style pearà sauce, different from the Veronese one. This pearà is made with livers, anchovy, capers, onion, soppressa or salami, sometimes sausage. It's not really a sauce, more like a ragù, granular. It gives the rabbit that extra incredible push. The soft polenta and the baked radicchio complete the dish. Delicious.
