Restaurant Manager: Luca Masarotti.
The cuisine is based on the respect of the raw materials and their seasonality, the search for excellence and Friulian tradition. Specialties: toc in braide with white truffle; wasabi risotto with cotechino and raw shrimp; tuna goulash with Cavasso onion. Wines: selection of mostly Friulian, Piedmontese and South Tyrolean labels.
46 covers. Outdoor heated dehor.