6 Best Restaurants in Treviso, The Veneto and Friuli–Venezia Giulia

This little old brick trattoria on a beguiling piazza with views of the Santa Maria Maggiore church is a favorite among locals and tourists, who flock to its cozy wood-trimmed interior. The menu changes daily but always features well-executed versions of simple local dishes, from risottos and pastas to a variety of seafood and meat dishes.

Adventurous foodies should book a table in this stylish blue-and-wood-accented dining room, located behind Treviso's Palazzo dei Trecento old meat market, for an experience that marries Trevigiano culinary traditions with contemporary elegance. The owner's parents, Alba and Ado, invented the famous dessert tiramisu in the 1960s, and the Beccherie, opened in 1939, still makes it to the original, feather-light recipe. Expect a varied seasonal menu, with lighter summer seafood and vegetable dishes such as calamarata (clams with cherry tomatoes) and scarola greens giving way to hearty risottos and meats, including lamb and game, in fall and winter.

This central coffee bar serves lots of different espressi and cappuccini—topped with chocolate and cream and other enhancements—as well as a cornucopia of great-value tramezzini sandwiches, piadine (Italian flat-bread wraps), and panini. Pop in most times of the day (closes at 7:30 pm) for a selection of classic pasta primi and secondi, as well as healthy juices and vegan options.

Gastronomically adventurous diners who visit this quirky restaurant filled with stylish midcentury furnishings will find cucina povera (peasant food) given an inventive twist. The chef is a passionate Slow Food champion, so expect local and seasonal meat and vegetables, as well as excellent seafood and an extensive wine list from Italy and farther afield.

Dine in the atmospheric arcaded canal-side vicolo on Odeon's superb-value pasta, meat, and seafood dishes, or amid the columns in the high-ceilinged salone. As befits the intriguing historic setting and interiors, the menu showcases traditional Trevisano ingredients with the occasional flavorsome twist. 

Wood-paneled and with a 1930s-style interior, this bustling trattoria has a wholesome menu based on local Veneto cooking. The spin in the restaurant's name refers to the spine of the baccalà, one of several justly famous specialties (served without the titular spine); also try the sopa coada, a pigeon-and-bread soup.  Reservations are essential, even for lunch, since the word is out that this is the best value in town.