The Beccherie restaurant is located in the old town of Treviso, Piazza Ancilotto No. 9. The restaurant’s name derives from the dialect word "Beccherie" which means "butcher", being in the past the whole area overlooking the restaurant used to sell meat, and before 1797 even to slaughter.
Active right from the start of the nineteenth century as an inn with a stalemate, the restaurant was taken over by the Campeol family in 1939.
The Beccherie restaurant is one of the "Historical Places in Italy".
In summer you can dine on the porch with flowers, a real garden in the heart of the city.
The restaurant’s cuisine follows the seasons: in the spring you can find mainly asparagus, bruscandoli, sciopeti, grilled vegetables.
Risi all’Onda welcome summer, with autumn, at the fairs of St. Luke, roasted goose with celery arrives, as well as the trail of boiled meat (November to March).
The winter is protagonist with Sopa Coada, an authentic soup prepared with the pidgeon meat and bread.
The red Radicchio of Treviso is perfect in radish soup, in risotto, grilled and fried.
Among the traditional dishes, guinea fowl baked in Parada sauce, codfish with Polenta, fillet cooked on stone and tartare fillet are always present.
In the dessert trolley there is always Tiramisu, invented exactly at Beccherie in the 60s.
Beccherie in Treviso means Treviso cuisine, where food unites generations in the name of tradition.
