AB Osteria Contemporanea In Mortegliano

We came to eat at AB Osteria Contemporanea and it was an incredible experience. All the ingredients are seasonal, incredibly fresh, and carefully prepared. The best dish, which we'd give 10 stars if we could, is "maccheroncini al torchio con stufato di manzo" (macaroni and tomatoes with beef stew), delicious! The wine selection was all recommended by Enza, an absolute genius! The quality/price ratio was perfect for an experience I absolutely recommend! If you're looking for a restaurant where you can eat traditional products and have an impeccable gastronomic experience, well, you already know where to come. Compliments to chef Anna and the entire staff.

A very nice place. Stylish and modern, hidden in a little village (Lavariano) south of Udine, close Mortegliano. Everybody's kind, everything's done for making you happy. We got a tasting menu of 5 plates with paired wines. One of the dish (risotto) was spectacular. Others in general pretty good. Wine pairing well done with one exception (it was mission impossible though ...) . The lady chef will soon deliver a baby girl . Best wishes to her and the coming daughter. All in all definitely recommended.

High-level dishes at an affordable price. Each dish was excellent, innovative and interesting. Very recommended!

First of all, it must be said that the service here was excellent, as was the (modern) atmosphere, the bread, and the choice of wines by the glass (as well as the pairings). The prices seem more than reasonable for the level of cuisine that the restaurant aims to offer. As for the cuisine, there are perhaps a few things to complain about. The amuse-bouche/welcome plate: simply adding a little za'atar or pepper to a steamed beetroot and celeriac does not transform them into a dish (not even a welcome one), neither in terms of taste nor in terms of appearance. The pasta with blue crab bisque: I understand that no one likes to clean the crab, but simply making a bisque without even recovering the meat seems like a shame and a waste to me. And it is even more of a shame to serve the so-called bisque with a pasta that is not al dente but actually crunchy. The amberjack with bok choy: here, unfortunately, we are bordering on the limit of acceptable. Soft skin, overcooked fish—stringy effect that is not alleviated by the lack of any sauce. Speaking of sauces, the choice of soy sauce for the bok choy turns out to be unoriginal. The quail: excellent choice of raw material, not very easy to find in non-starred restaurants. Too bad, however, for the cooking of the breasts, on which the skin remained white (and the fat intact instead of being melted). Impeccable, however, the cooking of the wings. The combination with the sweetness of the dates is also good, although I would have hoped for more acidity to freshen the dish—a task that here is entrusted to the puntarelle, which however get lost in the sweetish sauce. In short, a disappointment, unfortunately, from a culinary point of view. From a place and a chef like that I would have expected more technical expertise and innovation. That said, the environment together with the service remain very pleasant, and the bread together with the selection of wines deserve applause.

Bisogna dire innanzitutto che il servizio qui è stato ottimo, come anche l'atmosfera (moderna), il pane, e la scelta di vini al calice (come anche gli abbinamenti degli stessi). I prezzi mi sembrano più che ragionevoli rispetto al livello di cucina che il ristorante mira a proporre. Per quanto riguarda la cucina, ci sarebbero forse alcune cose da ridire. L'amuse-bouche/piatto di benvenuto: aggiungere semplicemente un po' di za'atar o di pepe a una barbabietola e un sedano rapa al vapore non li trasforma in piatto (neanche di benvenuto), né in termini di gusto, né in termini di apparenza. La pasta con la bisque di granchio blu: capisco che nessuna ama pulire il granchio, ma farne semplicemente una bisque senza neanche recuperarne la carne mi sembra un peccato e uno spreco. Ed è ancora più un peccato servire la soprannominata bisque con una pasta che non è al dente ma addirittura croccante. La ricciola col bok choy: qui purtroppo si rasenta il limite dell'accettabile. Pelle molle, pesce stracotto—effetto stopposo che non viene alleviato dall'assenza di qualsiasi salsa. A proposito di salse, la scelta della salsa di soia per il bok choy si rivela poco originale. La quaglia: ottima scelta di materia prima, non facilissima da trovare in ristoranti non-stellati. Peccato, invece, per la cottura dei petti, sui quali la pelle è rimasta bianca (e il grasso integro invece di essere sciolto). Impeccabile, invece, la cottura delle alette. Buono anche l'abbinamento con la dolcezza dei datteri, benché mi sarei augurato una maggiore acidità per rinfrescare il piatto—compito che qui viene affidato alle puntarelle, che però si perdono nella salsa dolciastra. Insomma, una delusione, purtroppo, dal punto di vista culinario. Da un posto e da uno chef del genere mi sarei aspettato più perizia tecnica e innovazione. Detto ciò, l'ambiente insieme al servizio rimangono molto gradevole, e il pane insieme alla selezioni di vini meritano un applauso.

It was our first dinner experience in a Michelin starred restaurant and I have to say it was really interesting. We liked the combination and cooking of the food and above all the taste. Spaghetti alla guitar with wild garlic...excellent! I never even thought I would eat and appreciate red turnips😊. Even the wines paired well and pleasantly.

Very nice and unique place. Medium/high range, but worth trying for a special occasion.

A welcoming and well-kept place, like the dishes served, very unique and refined, the staff live up to the food and the service is commensurate, an experience to be repeated.

un locale dove si mangia bene, con piatti ricercati ed ingredienti ricercati. buoni i primi ed ottimi i secondi. Atmosfera moderna.