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Restaurants in Treviso

Where to eat in Treviso: red radicchio IGP, sopa coada, tiramisù, and Prosecco from the hills.

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The catalogue currently covers Pistoia and Prato, and grows one province at a time. This town may also be listed under a different name: try searching for it.

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Eating in Treviso

Treviso has two things that carry its name beyond its borders: a winter vegetable and a spooned dessert.

The radicchio

Radicchio Rosso di Treviso IGP — late and early — is "blanched" in spring water before it reaches the stall. It is eaten grilled, in risotto, in pasta and raw in salad, from November to February. Variegato di Castelfranco IGP is its pale cousin.

The dishes

  • Sopa coada — pigeon and bread, baked for hours. "Coada" means brooded;
  • Pasta e fagioli the Treviso way, with short pasta;
  • Oca in onto and the local luganega sausage;
  • Tiramisù, which Treviso claims to have invented, with a filed recipe.

In the glass

The hills of Conegliano Valdobbiadene Prosecco Superiore DOCG begin twenty minutes away, and Asolo Prosecco DOCG is the province's other denomination.

Opening hours and closing days change. The ones on the listings come from public sources and may be out of date. Where a restaurant confirms tables with us, the availability you see is the real one.

Other towns in the province of Treviso

For when dinner is a few kilometres away.