It is really at the dining table that one discovers the true spirit of the mountains and of Carnia. Here, our desire to preserve our local traditions and heritage walk hand in hand with a spirit of hospitality and family warmth.  Fire, air, earth, water, and sun... each of these elements has its own place in our dishes. Carnian cuisine is uncomplicated but never just casual, it is centuries old but always renewed with what each new season has to offer. Natural and flavourful, it releases aromas that conjure up the emotions and intriguing flavours of the past.
Our restaurant is a symbol of this harmony, of an encounter between the goodness and simplicity of the recipes of bygone times and a friendly, relaxing atmosphere, a journey into the fascinating world of venerable gastronomic traditions but surrounded by elegance and refinement, with an intimacy second only to that of your home.
Our service, which we have always considered of the utmost importance, is attentive and courteous, and our maitre d’ and our sommelier always pleased to answer any request. The wine list offers a wealth of labels, both Italian and international, from prestigious, multi-awarded producers as well as from lesser-known, but fine wineries. Friuli is above all a premium vineyard and so you will find a fine selection of local Collio wines and of the region’s DOC and DOCG wines. The hotel’s cellar abounds in whites and reds that will admirably suit any dish you order.
Local grappas, bitters, and liqueurs will complete your repast. Nor must one overlook the lovely pairing of apple cream with sea-buckthorn, a wild berry also known as pomule di glerie since it grows in the riverbeds (greti), vitamin-rich and pleasantly bitterish.
Breakfast is continental buffet-style, which combines the finest offerings of an Italian breakfast with the abundance that characterises the English tradition. At every meal guests may enjoy the bounty of a separate buffet of vegetables and side dishes.
Expertly-prepared first courses and main courses of select meats and fish abound on the menu every day. As to the cheeses, they are Carnia’s true treasures, redolent of wild herbs and mountain pastures. Ours are richly-flavoured cheeses, reflecting the pristine environment from which they spring, the malghe, or mountainside dairies where the cows pass the summer months. From here come the fresh scueta (ricotta); formadi frant fermented together with black pepper; gialìns, a light ricotta that is herb-infused and smoked; and a salted cheese seasoned in brine.
Particular attention is lavished on our sweets. Our chefs prepare by hand all of the traditional sweets, of course, but they are proud too of their crispy confection of walnuts and hazelnuts, blueberry and wild strawberry crostate, as well as different kinds of cookies and shortbreads, baked with buckwheat flour and cumin seeds.
Sfoglia alle erbe
puff pastry with mountain chicory or wild asparagus, usually served with speck from Sauris.
Delicious gnocchi all’antica Carnia
served in melted butter, breadcrumbs, and cinnamon.
Cjarsons di Povolâr
The most well-known dish of Carnia, agnolotti with a sweet stuffing of raisins, dried figs, sugar, bitter cocoa, rum, marmalade, parsley, and onion, served with melted butter, grated ricotta, sugar, and cinnamon. Each valley in Carnia has its own special recipe, and the agnolotti stuffing will vary from locale to locale.
Mignestra di fasoi
Classic soup prepared from potatoes, beans, and well-beaten lard, to which is added a threatening-sounding pasta, taiadeits, or cut-fingers, pasta cut by hand into the thinnest of strips.
Toc in Braida
A mixture of polenta, melted cheese, and porcini mushrooms from the Valcalda.
The obligatory frico
A kind of frittata made of malga cheese cut into flakes and slowly melted.
Buon Appetito !!
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