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Typical RESTAURANTS in Friuli Venezia Giulia region |
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The typical Restaurateurs of Friuli Venezia Giulia are always undertook to be
- Promoters of the local gastronomic traditions
- Explorers and creators of original tasting
- Curators of unique historical places |
Here are indicated as typical only the Restaurateur of the Fiuli Venezia Giulia region which (in according to the different identities of the provinces of Udine, Pordenone, Gorizia, Trieste) have at least one of the following characteristics:
- Prepare a significant number of regional typical dishes
- Have always at menu some dishes of regional historical cooking (‘of the memory’)
- Carry out a creative cooking mostly with local produce and with regional chef
- Be in a building or in an environment, both natural and urban, of absolute and exclusive historical or naturalistic interest. |
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Since some years the friulian restaurateurs prepare ever more often typical dishes of the territory or however using fresh local produce: you must keep present that these dishes are available obviously only in the season when are cultivated the raw materials which constitute it (for example, goose in autumn, fresh cured pork meats in winter, spontaneous vegetables in springtime…). |
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For every place is indicated the price belt for an average meal (two main courses), included one drink (house wine):
*°°° Euro: until 15 **°° Euro: 15 - 23 ***° Euro: 23-33 **** Euro: over 33
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| (Foto of the Restaurant Hotel Costantini at Collalto of Tarcento) |
Use the lateral sub-menu for the restaurants of each province subdivided in Zones.
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