La Blave Rooms

Serving signature cuisine, Agli Amici is one of the leading restaurants in Friuli-Venezia Giulia, a border region of diverse cultural influences that is teeming with top-quality ingredients. Many of these are showcased on two tasting menus (one of which is vegetarian), as well as a small à la carte selection of “piatti del cuore” featuring the restaurant’s classic favourites. Owner-chef Emanuele Scarello makes full use of the array of ingredients from the region’s pastureland, mountains and vegetable gardens, which he transforms into culinary works of art. His interesting use of Godia potatoes

A small village just a few kilometres from Udine provides the backdrop for modern, regionally influenced cuisine with plenty of character. The renovated dining rooms have two distinct styles: the one near the entrance is friendly and relaxed; the other has a much more formal ambience. The large outdoor space is perfect for summer dining.

In the small, bespoke dining rooms – our favourite is the more traditional one, where the warmth of the fogolar fireplace and the crackling of the embers accompany the owner's interactions with guests – this charming stone and brick house, surrounded by a wooded park, tells the story of the local area through its aromas and flavours. Charcoal grilling is the beating heart of the kitchen, releasing intense aromas that waft through the air; the creamy, comforting risottos are surprisingly well-balanced, an excellent example being that with clams, saffron and courgette flowers. The experience is

A small gem of a restaurant housed in an old farmhouse adorned with beautiful drapes and decorations. Although there’s a new chef here, the long family tradition of regional cuisine (mainly meat dishes and game) remains unchanged, with a large spit for roasting meat in the fireplace in the main dining room.

A venue that welcomes warmly, thanks to a lively, family atmosphere. A lit fireplace fills the air with the scent of burning wood, while wooden furnishings and linen runners blend with background music to create a relaxing setting. At the table, authentic flavors: from Friulian frico with Montasio and potatoes to plum gnocchi cloaked in clarified butter and cinnamon, to succulent goose leg. Mediterranean forays also appear, such as the tuna tataki with anchovy sauce and bottarga. For those who wish, a carefully crafted vegan menu is also available.

In the heart of the historic center, this restaurant traces its roots to 1849 and intertwines its story with that of the Sabinot family, guardians of tradition since the 1960s. The interiors surprise with sober, contemporary design that dialogs with the memory of the place. Don’t be misled by the name: fish takes center stage, with iconic dishes such as the spaghetto enveloped in bottarga and clams, while seasonal vegetables add freshness and color. Those who prefer meat will also find thoughtfully crafted options.

The modern Le Fucine hotel is home to two restaurants with almost identical names: Le Fucine Brasserie and, of course, Le Fucine Gourmet. The latter welcomes guests into an elegant dining room featuring contemporary, minimalist design: clean lines and spotlights that caress the tables, creating an intimate atmosphere. In the centre, like a live stage, is the open kitchen, where chef Andrea Fantini, from Friuli, moves with confident gestures amidst steam and aromas, sharing the experiences he has accumulated over time with every dish. Two tasting menus invite you on a sensory journey: the first