The best Italian pizzerias and restaurants Friuli-Venezia Giulia

Elegant plates, inventive compositions, fresh fish and an excellent wine list for this restaurant that develops its gastronomic intentions. Its enviable position just a few steps from the sea makes it a very fashionable address among the notables of the Triestine area. On the tasting menu: white fish ceviche, tuna tataki, wasabi and wakame seaweed, smoked octopus, potato and sweet paprika, sea urchin ravioli, lemongrass, cuttlefish and spinach, monkfish with lime, white cabbage and kale, and for dessert a pistachio mousse.

The house has been in existence since 2011 and has quickly earned a fine reputation. It is stamped with the Taste Experience label rewarding tables that emphasize terroir and fresh ingredients. You can choose between the terrace on the canal and the room with walls lined with wine bottles. At the large slate, the menu is renewed every 3 weeks. The waitresses in black aprons and the cooks who can be seen working at the stove are visibly happy to be there. And you can feel from the start that the aim of the house is to please you.

Since 1961, this small, family-run restaurant has been a meeting place for all lovers of local cuisine. It is a magnet for Triestinians and tourists alike, attracted by the cheerful and friendly atmosphere and the traditional cuisine. On the menu, simple and comforting dishes at low prices: goulash and polenta, tripe, gnocchi with bread and mixed fish fry, all accompanied by Carso wine. Hams are sliced by hand behind the counter. The place is crowded at lunchtime for its panini.

This neighborhood trattoria opened in 1975 and became known for its well-trained fish specialties. It has a pleasant summer terrace at the entrance to the old neighborhood and air-conditioned rooms for hot weather. The cuisine is simple and tasty, the seafood pasta dishes are always a success, especially when accompanied by a glass of chilled friulano . Good raw and cooked fish antipasti, excellent mussel and cockle soup. Courteous service.

Well-waxed wooden tables, terracotta tiles, an old slicer and an old piano, this is the decor of this excellent address which takes care to evoke the setting of the old convent whose site it occupies. A tasty meat and fish cuisine delights the visitor, always accompanied by a well-stocked wine list. In good weather, the terrace is pleasantly shaded by umbrellas, from which you can admire the rigorous and perfect perspective of the street leading on one side to the cathedral and on the other to the Porta Aquileia.

"Prosciutto, vino e... cose buone"! Indeed, the appeal of this osteria is more than just ham and wine! The small room is cozy and intimate, lulled by an old blues tune in the background, and the tables are arranged around five massive 16th century granite columns. The cuisine is from the heart, handed down from mother to daughter: it reveals the authenticity of the Friulian land and is accompanied by carefully selected regional wines. For dessert, gubana is served with a small glass of good grappa.

The charcuterie is definitely a matter of the eye… the dishes are typical of the region.

A meeting point of the young Udinois at the time of the Aperitivo but also for the evening meal, the Cappello offers, in a wooded setting with hanging hats on the ceiling, a delicate regional cuisine and fragrant.

If there was only one, it's this one! This unpretentious pizza-bar has a renovated wooden and stone frame. Nothing fancy or kitschy, but a pleasant room, just like the terrace in the heart of the village. People come here especially for its pizzas, delicious, gargantuan, perfectly cooked over a wood fire with a crispy and fine dough (Neapolitan style), among the best and cheapest in the village. Some of them have interesting mountain compositions such as the one with turnip cream, smoked provola, sausage km0 and pane grattugiato.

In this traditional Friulian restaurant - both in the setting and on the plate - recipes are passed down from grandmother to granddaughter: it is the new generation that is active in the kitchen. The menu is limited to seasonal products. Hearty dishes that are very tasty in the mountains in winter (game meat, frico, goulash...), lighter and full of crudités in summer. We also appreciate the cold meats and cheeses of altitude. Grappa with homemade herbs offered as a digestive.

Deer are everywhere in this mountain trattoria: on the walls, antlers decorate the room, and on a kitschy tapestry painting on canvas a herd of deer. And indeed, they can also be found on the plate: deer, fallow deer and other game are cooked with brio. The cooking is far from being so rustic, on the contrary the plates are of a rare finesse. The happiness of a mountain cuisine that tastes good products, but with a delicate execution.

Not far from dinosaur footprints and hiking trailheads, this mountain gîte is a recommended stopover for its authenticity, its setting with goats and cows in the background. The mixed platter of cold meats and cheeses is incredible, as are the smoked ricotta ricotta gnocchi, or the balacia fried cheese... a marvel! You can also buy fresh cheeses of the day at the dairy. The welcome is sincerely warm, and you can take pleasure in sitting on the terrace under the parasols. As a bonus the prices are reasonable.