Osterie Treviso, History and Traditions

discover the special menu of Osteria Treviso Botegon

Osterie in Treviso

The Osterie in Treviso are part of the historical fabric of the capital city of the Brand. Their tradition, history and typicality contradistingue for the preparation of typical dishes related to the history of the Territory of Treviso and Veneto. The Osteria Treviso Botegon, strong in its history and rooted tradition, still today in contemporary style offers dishes and cicchetti of a time. The “Botte” kitchen is daily used to prepare typical and unreachable dishes such as nuts, bogos or frogs. Special mention for Osteria’s must. Meatballs. Prepare yourself with the old home recipe and carefully selected ingredients you can taste those stuffed with Seasonal Meats, Fish or Vegetables.

Botegon also recommends fish specialties like baccalà croutons, polyptych, fried shrimp, marmalade, scallops and many other dishes served at the time.

Selections of Wines and Beers

Between a plate and a tasting you can rely on a varied selection of White and Red Wines, without forgetting that Treviso is the Homeland of Prosecco.
Well-crafted labels that tile a tasting path that departs from Cabernet Franc, passes for Chianti and can be concluded with a precious Nero D’Avola. Do not forget the classics like Valpolicella, Phigaia, Refosco and Ripasso.
As far as White Wines are concerned, the selection is as broad as Sauvignon, Chardonnay, Tai, Prosecco or a good Muller Thurgau. A good selection of Beer companies can also enhance the most demanding connoisseur thanks to our Spicy or Aromatized Beer Beers to accompany our traditional cuttings.

To accompany all these delicacies, the host will be happy to advise you a good glass of white or red wine from our selected labels. And if you are looking for good Prosecco you have come to the right place.

Menu and Typical Dishes of Osteria Treviso Botegon

CICCHETTI & SPUNTINI

Polpette di Carne / Pesce / Verdure
Piatto della tradizione e specialità della casa

Gamberi fritti
Piatto della tradizione e specialità della casa

Verdure pastellate
verdura di stagione a friggitura leggera

Cappesante e Moscardini
Specialità pesce finger food

Crostini di Baccalà Mantecato
Pesce stoccafisso in crema

TYPICAL SPECIALTIES

Bogoi
Specialità lumachine in aglio e prezzemolo

Porchetta
tipico panino caldo con porchetta al coltello

Nervetti
antica ricetta tradizionale

Fiori d’acacia impanati
Specialità tipica

Rane fritte
Specialità Trevigiana introvabile

Tramezzini farciti
Specialità fatta ogni giorno

DISHES SERVED AT THE TIME

Pasta e Fagioli
Antica ricetta e specialità della casa

Insalatone
fatte al momento con verdura di stagione

Risotti
cucinati al momento con verdure di stagione

Radicchio di Treviso in stagione
cotto, crudo, cucinato e abbinato

Polenta e Musetto
Il piatto della tradizione

Melanzane alla Parmigiana
Piatto tradizionale dell’Emilia Romagna

DESSERT

Tiramisù
Il buonissimo dolce creato a Treviso

Crostate
Fatte in casa con ingredienti a Km0

Preparazioni dolciarie
Fantasia dello Chef Pasticcere

Wines of Osteria Treviso Al Botegon

RED WINES SELECTION

Cabernet Franc
Cabernet Sauvignon
Merlot

Nero d’Avola
Syrah
Tralcetto Montepulciano

Malbech
Raboso Ribelle
Carmenère

Brachetto
Valpolicella Classico
Phigaia

Negroamaro
Morellino
Chianti

Refosco
Barbera d’Alba
Ripasso

WHITE WINE SELECTION

Chardonnay
Tai
Sauvignon

Prosecco Fermo
Muller Thurgau
Soave Classico

Manzoni Novalis
Malvasia
Lugana

Brachetto
Valpolicella Classico
Phigaia

Gewurtztraminer
Ribolla Gialla
Pinot Bianco

Pecorino
Fiano
Grillo

PROSECCO DOCG TASTING

Prosecco Extra Dry Valdoca
Prosecco Brut Valdoca

Millesimato Valdoca
Cartizze Valdoca

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Wine tasting

Special labels and our best proposals for the cutting board
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Excursions and Gastronomic Routes

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