At the table with the flavors of Carnia
We love pampering our guests with gastronomic specialties prepared with passion and joy, often proposing the tastes and flavors of our land.
Our restaurant offers both traditional Carnica dishes and national and international dishes.
The young Chef Giovanni and his team cook genuine dishes prepared with fresh seasonal products, often produced in our garden.
Here you can taste delicious dishes with mushrooms and medicinal herbs, such as the succulent cut with mushrooms or the delicious soup with herbs, or the omelettes of the Carnic tradition and the famous cjarsòns.
Our appetizers
Great chopping of fresh Carnia cheeses served with fresh seasonal fruit.
Large cutting board with Carnia aromas with toasted salami, scented ricotta and mountain chicory
Rich platter of typical Carnia cheeses (formadi Frant, fresh and aged mountain cheese, ricotta with fragrant herbs) with a selection of fresh seasonal fruit.
Rustic omelette with mountain herbs with the aromas and flavors of Carnia
Our first courses
Tagliolini of the house with light pesto of mountain radicchio on reduction with morel mushrooms and fresh cherry tomatoes.
Purple potato dumplings stuffed with “formadi di frant” with pears and walnuts from Carnia on saffron sauce and flakes of smoked ricotta from malga.
Our main courses
Rocket and parmesan roast beef carpaccio, cooked at low temperature, with balsamic vinegar reduction.
Omelette with fresh and fragrant herbs from Carnia and our vegetable garden selected according to the season of the year.
Sliced Irish beef with rocket and parmesan with balsamic vinegar glaze and vegetable caponata.
Tender polenta with yellow flour and buckwheat with cheese fondue and smoked sausage.
Dessert selection
Millefeuille with mascarpone cream with Carnia berries and crunchy with Esse di Raveo biscuits.