History

The name taken on our restaurant had its origin in the dialect word beccherie, which means "butcher shops", in as much as the entire area surrounding the restaurant was once used for the selling of meat and, prior to 1797, to the butchering o meat as well. in business since the beginning of tre 1800s as an inn with stables for wayfarer use, the restaurant was taken over by the Campeol family in 1939 an they continue to manage the beccherie to this day.
On its inside, the Beccherie retains that architecture particolar to homes in the veneto region: wooden beams in the sansovino style and walls having an intricately/worked sponge/like appearance an painted ochre and venetian red. The Beccherie is another of italy's history/rich dining places.
In the summer you can enjoy dinner under our flower/laden arcade, a true and proper garden in the very heart of the city.
The meals offered by the restaurant stay in tune with the seasons.
In the spring, asparagi, bruscandoli and sciopeti are featured.
Grilled vegetables and our special risi all onda welcome in the summer.
The autumn brings roast goose with white celery and the heated dolly brimful with boiled meats. And the winter menu stands our with its sopa coada,an authentic home style soup prepared with colombini meats and braed.
The red radicchio for which treviso is famous finds perfect use in radicchio soup,risotto dishes,radicchio and kidney bean plates,and radicchio grilled aom fried.
Roast guinea hen in a locally renowned pearada sause and baccalà with polenta are several of the historical dishes at our restaurant, and they can be found on the menu the whole year round.
In treviso, the Beccherie restaurant is synonymous with home cooking veneto style, and it is the one restaurant where the dining table becomes a meeting place for generations re uniting under the banner of time bonoured tradition.