The best restaurants DOLOMITES FRIOULANES

In a small street perpendicular to the main pedestrian street of the old Pordenone, you will find this restaurant-pizzeria with a friendly and young atmosphere, with a modern and elegant decoration. On the menu: excellent pizzas, octopus salad to be damned as a starter, fish dishes as specialities, especially delicious and hearty spaghetti or seafood risotto, perfectly mastered. The waiters are efficient and the wine list is judicious, ideal for tasting some regional wines. Good white wine from the house.

A downtown restaurant on a quiet square. Here only seasonal and local products are served. Once a week, the house takes the road to the mountains to go to Claut, a village in the Friulian Dolomites, to stock up on cold meats. The grappa (brandy) comes from Cividale (province of Udine) and in the cellar the walls are lined with regional wines. In the cupboards: the pitina, a slow food delicatessen. Something to comfort lost riders...

In a historic house in the city center, you will find a counter and two warm rooms where you can enjoy a local cuisine based on local products. On the menu, homemade frisco and mountain cold cuts, dishes from Friuli and Veneto such as rabbit in a pot with bunch onions and chanterelles, ravioloni with porcini mushrooms and chanterelles on a cream of mushroom and hazelnut butter, or a whole lasagna with radicchio from Treviso, sausage and leeks Finally, try a honey strudel with vanilla sauce.

It is the restaurant of the hotel of the same name and a sure value for its authentic Friulian cuisine. The service is fast and the reception of the owner Maria Cristina is very pleasant. We recommend you try their polenta e frico, the house specialty for 40 years, and perhaps the most famous dish in Friuli. It is a cheese cooked in a frying pan with butter or bacon, served in its classic version with cheese and potatoes, and in a version invented by the owner, made with a soft cream of local mixed cheeses.

The location could not be more central, since this address is located at the foot of the cathedral bell tower! A small entrance leads to the restaurant which is also a wine cellar. A stop here is a good excuse to discover a lot of wines from small producers. A nice little address dedicated to the god Bacchus and to culinary traditions. The aperitivo is exceptional with its mature and tasty cheeses. Tasty dishes to match your glass like a fabulous guinea fowl with chestnuts and pomegranate (in winter).

Located in a wooden house, between the barn and the period chalet, with a view of the mountains, this warm and friendly gastronomic restaurant revisits traditional dishes with talent and know-how, respecting regional products with a lot of creativity. You dine here in a chalet setting but with white tablecloths and a fireplace. A couple is in charge: Mr. in the dining room and Mrs. in the kitchen. We loved the original guinea fowl with kale, pistachio and black truffle, to be damned!

Best table in town. A greedy and friendly address that makes the lovers of good local products and bistro atmosphere come to visit. Typical dishes, always in season, sumptuously prepared by Andrea and Claudia, a passionate couple. On the menu: pasta, meat, such as pork shank with baked potato chips, suckling pig skewers, cold cuts and Friulian cheeses. The desserts are particularly exceptional. Don't forget to book in advance as the address is very popular.

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.

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.

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.