杜奎尔切酒店

Situated in a peripheral residential area, this restaurant sports a vibrant and simple interior centred around splendid cuisine. Although many dishes adhere to the traditional national classic genre, local offerings particularly impressed us, such as the Risi e Bisi made with native peas cooked in pod broth. Nonetheless, room remains for certain fish offerings. A pleasant outdoors area is available for fair-weather enjoyment.

On the edge of the historic center, this is a simple restaurant with just a few tables, set in modern spaces accented with 1920s-inspired touches. True to its name, the focus here is a “tailored” approach to cuisine. The menu reflects the best the market has to offer, interpreted with creativity, especially in the three tasting menus, while never going overboard and always prioritizing flavor. The restaurant is run by two passionate young professionals (the chef has gained excellent national and international experience). At lunchtime, a business menu is also available.

This restaurant has stood on this square for many years, having been built as a “casone” and previously used as a dance hall. Despite its large size, the atmosphere is pleasant and convivial, helped by the staff here who are friendly yet professional. Situated just a stone’s throw from the Park Hotel Junior, a modern hotel under the same ownership, the restaurant specialises in fish and seafood, although you’ll also find meat and vegetarian options on the menu.

In the pedestrian area of the town, with views of the Sile river from the ground floor, this attractive restaurant serves regional cuisine with a focus on local ingredients, prepared in a classic style attentive to modern tastes. There’s an excellent wine list, plus live music and a pleasant outdoor space for fine weather dining.

In the heart of Treviso, what was once a stronghold of traditional cuisine is now a restaurant with contemporary appeal, where a carefully curated atmosphere is matched by sophisticated design; the most coveted tables overlook the canal, providing a particularly atmospheric setting. The gastronomic proposal combines fantasy and references to the territory; in addition to the à la carte, two tasting menus are available: "We" brings together a selection of the most representative dishes of chefs Beatrice Simonetti and Manuel Gobbo, while "Beccherie 1962" pays homage to the sign's historic cuisin

In a charming area of Treviso's historic centre, the Morer restaurant offers fresh seafood dishes, homemade pastas and desserts. Not to be missed are the lemon noodles and the scallop with its coral and pepper. Not far from the Cathedral, this historic venue is named after a mulberry tree – morer, in the local dialect – once located in front of the entrance, but which is now gone!

A modern restaurant with an Indonesian-style decor, plus an attractive open-view kitchen which creates a warm and welcoming ambience. Here, Marco Feltrin, an Italian chef with experience in Indonesian cuisine, serves typical dishes from this country with a contemporary twist. We particularly enjoyed the noodles, squid and leeks, and the charcoal-grilled snapper. The wine list includes a good selection of organic and biodynamic labels which are the perfect accompaniment to the Asian food served here. Feria has two distinct spaces – the bistro-cum-bar which serves cocktails and some street-food