In the Elite of friulian cuisine this typical , exclusive restaurant has pride of place. The menu is changed every 12 days maintaining the typical traditional dishes of the area prepared with local organic products. Even the international experts of the Guida Pirelli , Gambero Rosso and Accademia Italiana della Cucina have chosen it.

The typical traditional recipes are reintroduced by Stefano the chef, with masterly artistic touches which establish the highlight of a cuisine that appears before the client's eyes.

Among the ingredients you can taste seasonal herbs or herbs chosen from the 95 grown in the herb garden ; delicious local cheeses made in the farmers huts on the mountains and on the plains with which the traditional “ frico “ is made, in various recipes or simply served with jams and fruit mustards; the salame “ cisato “ with vinegar and soppressa; the “ pitina “ from Tramonti or Claut, that defines many dishes; lard, soups , venison and meat grilled on the “ fogher “ in the dining room; the pasta is made by our cooks with various flours and special ingredients: chickpeas, chestnuts, rye, spelt.

Whenever you wish you may request our fruit menu's, desserts , particular ice creams and sorbets prepared with unusual flavours like: water-melon, passion fruit, with Montasio cheese, caramel, violets, persimmons, carrots, tomatoes, celery, pears, pineapple-sage, ; and the most authentic wines grown and produced ( the prestigious red and white wines of Friuli, particularly from the Colli Orientali and Collio area, wines and spumanti from other regions, Champagne and Bordeaux )

In springtime we organise dinners with the first herbs of the season and asparagus.

In summer a triumph of herbs, taken from our herb garden, vegetable ice creams, evenings in the park with classical musical that inspires the menu: we propose two theme dinners with operetta, one of them flower-based.

In autumn we enhance the colours and tastes of the season that draws our guests to the fogolar and to the pleasure of eating in good company.

In winter we propose the legendary “ bollito al carrello “ with 8 – 10 different kinds of meat and old fashion sauces: horseradish, hot mustard, green sauce, tartare sauce.