Restaurant manager: Ezio Gressani.
The flavours from the Carnia area. Deer “carpaccio” on a bed of salad; pudding of wild mushrooms and ricotta-cheese (buttermilk curd); cinnamon-spiced “gnocchi” with plums; “cjarson” from Lauco with aromatic herbs; hare fillet with dried chanterelle mushrooms. Wines: 150 labels from Friuli region and national ones. Friulian grappas and the best distillates.
Dining room with chimney and panoramic veranda; its walls are made of sight stone and ancient wood and the room is furnished with a typical wood-burning “stube” stove. Terrace. Garden. 7 cosy bedrooms, furnished in excellent taste.