Restaurants cuisine du monde Udine

A classic bistro set up in an old stable. The frames, milk jugs, yokes and other agricultural instruments that line the walls and hang from the ceiling give the place the appearance of a flea market. In the summer, we eat under the arcades. Traditional dishes, strictly Friulian: barley and beans, cjarsons (a mountain speciality of stuffed pasta), gnocchi with bread and smoked ricotta and potato fricot. Friendly and informal atmosphere.

Here no menu, the dishes depend on the fishing of the day. We eat only fresh fish. A real treat.

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.

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.

The restaurant of the 4-star hotel La'Di Moret is a gastronomic institution. The area, now modern and commercial, has lost some of its charm, but once the door of the restaurant is closed, it is a pure delight, both in terms of service and the dishes made from local products. The tasting menu is a sensory journey through the region, from the Adriatic coast to the mountains, the associations are complex and daring. A great moment.