The story
At the historic Le Beccherie in Treviso, where tiramisù was born, creators JustUs embarked on a tasting menu of local cuisine and declared everything “delicious,” with “impeccable service and an elegant atmosphere.” The meal showcased refined dishes such as Crema di Ceci with lentils and Parmesan, a crispy risotto cake with carrot-barbecue sauce, and a classic tartare crowned with egg foam, wasabi spheres, and smoked yolk—all before arriving at the original tiramisù.
Now Michelin-recommended, the restaurant remains accessible: the same team notes you can simply stop in for a coffee and the signature dessert “even just for an aperitivo.” It’s a rare spot where culinary pilgrimage meets everyday pleasure, balancing fine-dining ambitions with the casual warmth of a Treviso institution.
Synthesised by AI from every creator’s review. First reviewed 2025.
Most-loved dishes
AI summary of what 9 dish mentions say about the food
The tiramisù is the undisputed star, described as the original and a must-try. Reviewers consistently praise the warm, rustic elegance of the food, calling it a comforting taste of tradition.
“This is the original tiramisù, born here at Le Beccherie. It totally exceeded my expectations. After months of hearing about it, finally tasting it here was incredible. Every time I eat it, it feels like the first time. Emotional, perfect, nothing to criticize.”
“Finally the tiramisù. The origins: born from Mrs. Campol when she was pregnant, her mother-in-law gave her egg, sugar, and coffee for energy. Then they turned it into a dessert with the pastry chef. Six ingredients: egg yolk, sugar, mascarpone, ladyfingers, cocoa, coffee made with a Moka. The chef said they use the same techniques, selected ingredients, round shape as for festive days. It's emotional. It's absolutely wonderful, unforgettable. I'm home.”
What creators say
2 creators have covered Le Beccherie. Most active: JustUs
The historic restaurant in Treviso where tiramisù was invented, now a Michelin-recommended spot where you can have a coffee and the original dessert even just for an aperitivo.
Dishes mentioned
Tiramisù
This is the original tiramisù, born here at Le Beccherie. It totally exceeded my expectations. After months of hearing about it, finally tasting it here was incredible. Every time I eat it, it feels like the first time. Emotional, perfect, nothing to criticize.
- JustUsLoved
MANGIAMO dove NASCE il TIRAMISÙ !! | Le Beccherie · @ 2:05
Le Beccherie is the historic restaurant in Treviso where tiramisù was born: we had a tasting menu of Treviso cuisine, everything was delicious, with impeccable service and an elegant atmosphere.
Dishes mentioned
Crema di Ceci con Lenticchie e Parmigiano
This is an amuse-bouche: a cream of chickpeas with lentils and grated parmesan, served with a piece of bread shaped like a little toy. It's fantastic, fantastic.
Caldina di Riso Croccante con Salsa di Carota e Barbecue
Then we have a crispy rice caldina, with a carrot sauce and a barbecue sauce, and a crouton. Very interesting, fantastic.
Tartar Classica con Spuma all'Uovo, Sfere al Wasabi, Olio al Prezzemolo e Tuorlo d'Uovo Affumicato
This is a nearly classic tartar. They serve it with an egg foam, wasabi balls, a parsley oil, and grated smoked egg yolk. In the center there's chapati bread, which the chef recommends using to scoop up the tartar, mixing everything together. It's fantastic, an unforgettable experience.
Risotto con Formaggio, Burro Acido, Pino Mugo e Guanciale
This risotto is amazing. The creaming is perfect, very creamy. There's an acidic butter that gives a sour note, almost like lemon but it's not, it's the butter's acidity. The mugo pine gives a fantastic balsamic note, it's a pine cone from high mountain above 1500 meters. And the assembled strip of guanciale is phenomenal, the fat melts into the risotto. It's a great risotto, really.
Tagliolino con Crema di Fagiolo Verdone, Olio al Levistico e Anguilla Affumicata
This homemade tagliolino is amazing. There's a cream of Verdone bean, which is typical of Treviso, lovage oil, and smoked eel. The smoky smell of the eel is incredible. It reminds me of pasta e fagioli but in an elevated version. The pasta is homemade, it looks more like a tagliolino than a tagliatella. Wow, I'm home.
