06/04/2026: I discovered this restaurant a few years ago, when, speaking with the owner of the property who had renovated this wonderful 18th-century building, I learned that it was run by the daughter of the great chef of the Roma restaurant in Tolmezzo, Gianni Cosetti. Driven by curiosity and nostalgia, I wanted to try it: a pleasant surprise. Today, Cosetti's daughter is no longer with us, and the restaurant is run by Alessia and her husband: she in the kitchen, he in the dining room. They are both excellent, truly excellent. Alessia, a man of few words but a true professional, echoes the Carnic character. She speaks with facts, using words only to confirm what the dishes themselves say: care, precision, top-quality ingredients, thoughtful and never boring pairings, modern cooking techniques, tradition modernized by technology and culture. So much substance, the fruit of study, commitment, research, and good taste, and so here is the white asparagus with hollandaise sauce, marinated Sutrio trout, with seasoned lemon and almonds. An absolute marvel, with distinct flavors that stimulate the palate and enhance the characteristics of each ingredient, like a great orchestra playing out together. A 9! And what about the millet arancini with carbonara, smoked cheese, and spinach? Perfect! The palate revels in the explosion of flavors, and the millet surprisingly allows the characteristics of the carbonara and spinach to be perceived in a new, unexpected way, where creaminess and delicacy prevail. But that's not all: the pasta flan with kid ragù and licorice and the slow-cooked veal shank with agretti and chervil-scented potatoes are a celebration of flavors. Our palate was overwhelmed by strong flavors tempered by the cooking techniques and the expertly used ingredients to harmonize the whole dish, which becomes a work of art due to its complexity, paradoxically composed of simple ingredients, linked by the chorality of the offering. In short, well done Alessia, the true added value of this temple of Carnic cuisine, assisted in the dining room by her very empathetic husband, who explains the culinary offerings and helps you choose wines that enhance the characteristics of the dishes. A magnificent surprise, a hymn to food, to good taste, where substance counts, where authentic cuisine prevails, and where only what is worthy appears. Banality is banished and the flavors are always top-notch. Well done, very well done! A beautiful town, beautiful houses, clocks like works of art, and... Inn PIK with Alessia expressing her talent to the fullest and her husband taking us by the hand and accompanying us on this journey of quality.
Claudio
28/12/2025: Located in the center of Pesariis, a beautiful village in Prato Carnico (province of Udine), is a small but very welcoming restaurant, tastefully furnished with original period walls and vaults. The owners' welcome is excellent from the start. The first sensation upon entering is that of being in a warm and inviting place. The furnishings and decor are meticulously crafted and have not been left to chance. The love and care with which this place was created is striking. The menu is anything but banal, and with each course the owner explains all the ingredients and the preparation method.
The palate delights with every bite... so much so that I only included the desserts in the photos because I was too busy enjoying the course 😅). If you go to visit Pesariis (I recommend it, it's a little gem), you can't miss lunch or dinner at this restaurant.
The Fork
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