B&B alla Piazzetta

In the heart of Collio, among gentle hills just steps from the Slovenian border, this restaurant stands as a true gastronomic ambassador of the territory, celebrating tradition with consistency and warm hospitality in relaxing surroundings where time seems to slow down. The menu embraces the most authentic cuisine – the zlikrofi, potato-and-chive-filled tortelli served with pan juices and shavings of aged Montasio are emblematic – alongside more contemporary interpretations, such as an elegant, restrained squab presented in two services. The carefully curated cellar tells the story of the land

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 gourmet restaurant surrounded by the verdant landscapes of the Friuli countryside. In what was once a simple farm, owner Guido Lanzellotti has brought this seemingly rustic yet delightfully romantic restaurant to life, creating modern dishes that focuses on top-quality ingredients and careful preparation. Alessio Devidè’s cuisine includes a few local specialities alongside classic Italian dishes which he has reinterpreted with his own personal twist. There’s a huge wine cellar, and if you’re a wine-enthusiast, it’s well worth having a word with the restaurant owner – he has extensive k

In a little village in the Friuli countryside, a family-run trattoria welcomes guests into two cosy dining rooms, connected by a charming stone fireplace that spreads warmth and the scent of wood. In summer, service moves outdoors, to a well-tended garden, where the murmur of the leaves accompanies the friendly atmosphere. The menu follows the seasons, bringing the region's authentic flavours to the table: succulent meats, aromas reminiscent of charcoal and, among the main courses, irresistible grilled dishes such as golden, fragrant lamb chops that convey all the flavour of tradition.

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

Fish and wine are the soul of this historic restaurant, where the scent of the sea meets the fragrance of the vineyards. The catch, which is among the finest on the market, yields the most delicious dishes: the fish soup with shellfish, enveloped in a Buzara jus that releases intense flavours, is an absolute must. The wine cellar, with a selection of 25,000 bottles, takes you on a journey through the Collio and Colli Orientali hills, enriched by great Italian and international labels and big bottles for real winelovers. A destination to add to your diary if you love authentic and memorable exp

Ronchi Rò is an estate and agriturismo immersed in greenery, among the rolling hills of Collio and its lush woodlands: a borderland of captivating and almost fairy-tale character, celebrated for its extraordinary wines, the only ones to appear on the small dedicated list. The cooking of chef Fares Issa is flavoursome and forthright, vivid in colour and deeply seasonal. Drawing on a fine selection of local produce – salami, prosciutto, goose speck, cheeses – it also offers dishes of a more contemporary profile in which his imagination comes to the fore: excellent, for instance, the raviolacci f