Restaurant in Treviso, Italy
Tiramisù birthplace, now genuinely worth €€€.
Le Beccherie has grown well beyond its 1962 origins into one of Treviso's most considered dining choices, backed by a 2024 Michelin Plate and a room redesigned to match its ambition. Two tasting menus — one forward-looking, one historically rooted — give different reasons to book. At €€€, it is the right call for a special occasion or a food-focused visit to the Veneto.
If you are choosing between a direct trattoria in Treviso's centro storico and a restaurant that has genuinely evolved its identity, Le Beccherie is the stronger call. Where most of its €€ neighbours on the Treviso dining circuit play it safe with classic Venetian cooking, Le Beccherie sits at €€€ and delivers something more considered: a tasting menu format, a room that has been redesigned with purpose, and a kitchen that treats regional heritage as a starting point rather than a ceiling. The Michelin Plate recognition in 2024 confirms it is operating at a level above casual neighbourhood dining, even if it has not yet crossed into starred territory.
Le Beccherie has been part of Treviso's food identity since 1962, but the version you will book today is meaningfully different from the one that made its name. The room has been redesigned into what the kitchen's own framing calls a "designer-style bistro" — a shift that signals the owners are not trading on nostalgia alone. The atmosphere is contemporary without being cold, and the most requested tables are those that overlook the canal. If you are booking for a special occasion or want a room with a sense of place, ask for a canal-side table when you reserve.
The kitchen is now led by chefs Beatrice Simonetti and Manuel Gobbo, and their arrival represents the clearest marker of Le Beccherie's recent evolution. The cooking pulls from the territory around Treviso and the wider Veneto, but the execution has a creative edge that separates it from the more conservative trattorias in the same price bracket. Risotto alla Cima is documented as the restaurant's signature dish and appears across multiple reliable references as the thing to order if you are eating à la carte. Tiramisù, which Le Beccherie is historically associated with as one of the dish's claimed points of origin in Treviso, remains on the menu.
Two tasting menus are available. The "We" menu collects the dishes that Simonetti and Gobbo consider most representative of their current cooking — this is the right choice if you want to understand what the kitchen is doing now. The "Beccherie 1962" menu is a more deliberate act of homage, revisiting the historic dishes of the restaurant with a modern reinterpretation. For a first visit, "We" gives you the fuller picture of where the kitchen is headed. "Beccherie 1962" rewards a return visit or works well for a guest who already knows the restaurant's older identity and wants to see how it has been reconsidered.
Neither menu price is confirmed in available data, so ask when booking. At €€€ tier, expect tasting menu pricing to sit above what you would pay at the €€ alternatives in Treviso, but within range of what Michelin Plate restaurants in comparable Italian cities typically charge.
No confirmed private dining room data is available for Le Beccherie. What the venue's format does suggest, however, is that groups booking for a special occasion or a celebratory meal are better served here than at the more casual €€ options in Treviso. The tasting menu structure works well for groups where everyone is eating together and decisions about the meal can be made collectively. Canal-side tables, which are the most atmospheric in the room, are likely to be in demand for exactly this kind of occasion booking, so request them early and confirm at the time of reservation rather than assuming availability. For larger private groups requiring a dedicated room, it is worth calling ahead directly to ask whether the restaurant can accommodate a semi-private arrangement , this is standard practice at restaurants of this format in Italy.
Against the €€ tier in Treviso, Le Beccherie's €€€ pricing is the main decision point. Il Basilisco and med both operate at €€ and offer solid regional cooking without the tasting menu format or the design investment of Le Beccherie. If budget is the primary concern, either of those is a reasonable choice. If you want a meal that has been structured with some editorial intent behind it , a kitchen with a point of view, a room that has been thought about, recognition from Michelin , then the extra spend at Le Beccherie is justified.
Antico Morer at €€ is the pick for seafood-focused eating. Feria at €€€ offers Indonesian cooking, which occupies an entirely different category. Pierre - Trattoria Sartoriale is worth noting as a modern cuisine option at €€ if you want creative cooking at a lower price point.
For context on where Le Beccherie sits in the wider Italian fine dining picture, it is operating well below fully starred restaurants like Osteria Francescana in Modena or Uliassi in Senigallia, but it is doing something more serious than a neighbourhood trattoria. Think of it as a confident regional restaurant that has earned its Michelin Plate and is building toward more.
Reservations: Easy to book; no evidence of significant wait times, but canal-side tables are worth requesting in advance. Budget: €€€ , tasting menus available alongside à la carte; confirm current prices when booking. Dress: Smart casual is appropriate given the redesigned room and price point; formal attire is not required but sloppy dress would be out of place. Location: Piazza G. Ancilotto, 9, central Treviso , walkable from the main historic area. Leading for: Special occasions, food-focused travellers wanting Veneto regional cooking with a creative angle, and anyone who wants to order tiramisù with some historical credibility behind it.
For more on eating and drinking in the city, see our full Treviso restaurants guide, our full Treviso bars guide, our full Treviso hotels guide, our full Treviso wineries guide, and our full Treviso experiences guide.
Yes, for most visitors with a genuine interest in Veneto cooking. The "We" menu is the more useful of the two options for a first visit , it shows what chefs Simonetti and Gobbo are doing now rather than rehearsing the restaurant's history. If you already know Le Beccherie's older identity, "Beccherie 1962" is the more interesting choice. Both menus justify the €€€ pricing given the Michelin Plate recognition and the quality gap between this kitchen and the €€ options in Treviso. Confirm current menu prices when booking.
At €€€, it sits above most of the competition in Treviso, and the price difference is backed by a designed room, two tasting menu formats, and a 2024 Michelin Plate. If you compare it to Il Basilisco or med at €€, the extra spend buys a more structured experience and better ambiance. If you are after a quick, casual meal, the €€ tier will serve you well enough. For a proper dinner with some ceremony to it, Le Beccherie is worth the step up.
Book a canal-side table if one is available , it makes a material difference to the atmosphere. Order the Risotto alla Cima, which is the kitchen's signature dish. Consider the "We" tasting menu over à la carte on a first visit, as it gives the broadest view of what the kitchen is doing. Le Beccherie has a documented history going back to 1962 and is one of the venues associated with the origin of tiramisù in Treviso, so the dessert here carries more context than it would elsewhere. The room is smart-casual in feel; dress accordingly.
Risotto alla Cima is the dish most consistently referenced as the restaurant's signature , order it if you are eating à la carte. Tiramisù is the historically grounded dessert choice here given Le Beccherie's association with the dish's origins in Treviso. For a full picture of the kitchen's current direction, the "We" tasting menu (a selection of Simonetti and Gobbo's most representative dishes) covers more ground than any single à la carte order.
Smart casual. The room has been redesigned with a contemporary feel that sits above the casual trattoria category, and the €€€ price point sets an expectation. Jeans are fine if they are clean and paired with something considered. A jacket is not required. Avoid very casual or beach-adjacent dress , it will feel out of place in this room.
Yes, and it is one of the stronger options in Treviso for exactly this purpose. The canal-side tables provide a setting that goes beyond a standard restaurant room, the tasting menu format gives the meal a structured arc, and the Michelin Plate recognition gives it credibility if you are trying to impress someone. For a group, the tasting menu format works well. If you need a fully private room, call ahead to ask about availability , no confirmed private dining data exists, but restaurants at this level in Italy often accommodate semi-private arrangements on request.
| Venue | Price | Value |
|---|---|---|
| Le Beccherie | €€€ | — |
| Antico Morer | €€ | — |
| Feria | €€€ | — |
| Il Basilisco | €€ | — |
| med | €€ | — |
| Pierre - Trattoria Sartoriale | €€ | — |
How Le Beccherie stacks up against the competition.
Yes, if you want to understand what the kitchen is actually doing. The 'We' menu is the sharper choice for first-timers — it showcases Simonetti and Gobbo's current direction. 'Beccherie 1962' is the call if you want the historic identity with a modern reinterpretation, including the famous tiramisù in context. At €€€ pricing, either menu is a more coherent experience than ordering à la carte and guessing.
At €€€, it is priced above most of Treviso's centro storico options, and that gap needs to justify itself. It does, partly: a Michelin Plate (2024), canal-side tables, and two structured tasting menus give you more than a standard trattoria. If you are comparing against Il Basilisco or med at €€, the question is whether the format upgrade and room quality matter to you — for a special occasion, yes; for a quick regional lunch, probably not.
Request a canal-side table when booking — those are the most atmospheric seats in the room and they do fill. The restaurant has been running since 1962 but the current version is a designer-style bistro, not a rustic trattoria, so the feel is more polished than the historic name might suggest. The 'Beccherie 1962' tasting menu is the easiest entry point if you are new to this style of cooking.
Risotto alla Cima is the kitchen's signature dish and the clearest expression of what Simonetti and Gobbo are doing with Treviso's regional ingredients. The tiramisù is obligatory given the restaurant's history with the dish. If you are not committing to a tasting menu, those two are the anchors for an à la carte order.
The venue describes itself as a designer-style bistro with a carefully curated atmosphere, so dress accordingly — smart, put-together clothes are appropriate. It is not a formal jacket-required room, but arriving in casual tourist wear will feel out of step with the setting.
Yes, more so than most options at this price in Treviso. The canal-side tables provide a genuinely atmospheric setting, the tasting menu format suits a celebratory dinner, and the Michelin Plate recognition (2024) gives the kitchen credibility. Book a canal table in advance and confirm availability — those seats are the reason to choose this room over competitors.
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