This attractive Friulian tavern was founded in 2009 following the restoration of an early 20th-century building. The chef and his staff create a succulent cuisine based on local products, selected and purchased personally every day. The menu changes seasonally, but frico (cheese dish), baccalà (codfish dish), roe deer gnocchi, excellent cured meats, and sought after cheeses are a permanent fixture. All always matched to regional wines by the glass and with a wine list with over 200 almost entirely regional labels. Chef Federico is a chef of the Alliance of Slow Food Presidium, committed to promoting its excellent products, fresh and preserved, which can be purchased in the small dedicated corner inside the tavern. Reservation is recommended.
Dogodki, članki in zgodbe iz evropske prestolnice kulture – prijavite se na naš novičnik in ostanite na tekočem z našimi aktivnostmi.
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