Restaurant Managers: Piergiorgio Franzon and Fiorenza Golin.
Traditional dishes from Friuli and Veneto, revisited through new cooking and presentation techniques. Raw materials from the surrounding areas, and at 0 Km. Sophisticated cold cuts and cheeses from small local producers; homemade pasta and gnocchi, seasoned with yard raguttino or game; a wide selection of prized, homegrown and international meats, cooked on the grill, in the fireplace in the living room. Concentration of wines from Friuli, but also from other regions, and from France. Grappa, digestive and distilled.