INDINIÒ Ristorante In Raveo

We went for a special occasion. Small but beautiful place, very well cared for. The food was spectacular, and contrary to prejudice we left full and super satisfied. More than a dinner, an experience that leaves you speechless with every bite. Last note on the service, able to make you feel immediately at ease. Highly recommended!

All very good, I can only say TRY IT 😉

First experience in a restaurant with refined cuisine. Comfortable and well-kept environment. Wood, stone and iron in the heart of Carnia. I really liked it. Decided on the traditional menu with matching wines. I was struck by the presentation of the dishes and the details of the local raw materials. Some flavors never tried before that I really appreciated (celery granita and garlic ice cream). Others truly remarkable (fake tomato, low-temperature cooked egg, wafer with rainbow trout, plin, fillet and small pastries). Only flaw (my fault): I didn't finish the bread with butter! Very good. Also appreciated the wines. Appreciation for the bubbles (special), the red (Pinot Noir) and the one paired with the dessert (from 1999). Impeccable service and kind and prepared staff. Congratulations and well done everyone. I will definitely be back.

Da Indiniò non si arriva per caso: questo aspetto rappresenta sicuramente una sfida per chi fa alta ristorazione in questo modo ed una piacevolissima scoperta per chi poi si ritrova nel bellissimo borgo di Raveo quasi a “sua insaputa”. La location, frutto di una sapiente ristrutturazione, è perfettamente incastonata nel centro storico. Il bar all’entrata è un piacevole punto d’incontro. Salendo le scale si arriva poi nell’accogliente sala da pranzo molto curata e con tavoli ben disposti su più livelli. Abbiamo optato per il menu degustazione classico (molto interessante anche quello botanico). Tutte le portate (inclusi gli amuse bouche) denotano un’attentissima selezione delle materie prime locali di eccelsa qualità e una spasmodica ricerca mai fine a se stessa, ma indirizzata al perfetto bilanciamento dei sapori passando per soluzioni non convenzionali. Si ha la sensazione che il tutto non viene fatto per stupire ma per concedere agli ospiti una wellness experience per il palato. Superlativo il wine pairing con piacevolissime scoperte di piccole cantine e grandi conferme (Vodopivec). Da non perdere poi la selezione dei formaggi. In definitiva un menù molto ben studiato e ottimamente cadenzato che ti fa alzare dal tavolo piacevolmente sazio e per niente appesantito (beh, dopo una certa età credo che il giudizio più sincero dopo una cena uno lo possa esprimere la mattina dopo…e anche su questo fronte siamo veramente al top). Il servizio si è rivelato molto attento e professionale, senza sbavature e con una gran voglia di far sentire bene chiunque visiti questa perla enogastronomica. Un apprezzatissimo valore aggiunto rappresenta poi la possibilità di poter chiacchierare a fine serata con la chef Gloria e con Mirco, maître e sommelier. Per scaramanzia non andrebbe detto: ma i presupposti per brillare nella nota guida rossa ci sono tutti.

A pearl hidden in Carnia You don't arrive at Indiniò by chance: this aspect certainly represents a challenge for those who do fine dining in this way and a very pleasant discovery for those who then find themselves in the beautiful village of Raveo almost "without knowing it". The location, the result of a skilful renovation, is perfectly set in the historic center. The bar at the entrance is a pleasant meeting point. Going up the stairs you then arrive in the welcoming, well-kept dining room with tables well arranged on several levels. We opted for the classic tasting menu (the botanical one was also very interesting). All courses (including the amuse bouche) denote a very careful selection of local raw materials of excellent quality and a frantic search that is never an end in itself, but aimed at the perfect balance of flavors through unconventional solutions. You have the feeling that everything is not done to amaze but to give guests a wellness experience for the palate. The wine pairing was superb with very pleasant discoveries of small wineries and great confirmations (Vodopivec). Don't miss the selection of cheeses. Ultimately, a very well-studied and excellently paced menu that makes you leave the table pleasantly full and not at all weighed down (well, after a certain age I believe that the most sincere opinion after a dinner can be expressed the next morning... and on this front too we are truly at the top). The service proved to be very attentive and professional, without mistakes and with a great desire to make anyone who visits this food and wine pearl feel good. A much appreciated added value is the possibility of being able to chat at the end of the evening with the chef Gloria and with Mirco, maître and sommelier. For good luck, it shouldn't be said: but the conditions for shining in the well-known red guide are all there.

We took the vegetarian tasting menu - food was mostly excellent except for a couple of disappointments. Cauliflower secondo was just cooked cauliflower with a sauce and the vegetarian dessert (normal menu had another dessert) was beautiful but basically just ice cream - These didn't seem up to par with the normal (meat) tasting menu, but the vegetarian one has the same price... The service was very awkward and there were some major faux pas. The first thing they brought us after we asked for the vegetarian tasting menu had fish on it. When we asked they barely apologized, and took it and brought it back the same thing without the fish on it. They didn't offer any compensation or discount for that. After we finished dinner we were completely ignored and at some point had to go to the bar and ask for the bill multiple times, and we sat there for more than an hour waiting to pay and leave. I think it was because the Chef goes and has conversations with every table and we were last in the queue - and the waiters had to keep us there for that. Very awkward.

After months of talking about it, we finally managed to book on Saturday 12th April. And I have to say, it was absolutely worth it. As soon as I arrived I was, I admit, a little skeptical - when you test many restaurants of the same level, it's easy to become demanding - but INDINIÒ managed to surprise me. We chose the tasting menu, and each dish proved to be a perfect balance between technique, taste and identity. The combinations with the wines offered are also excellent, well studied and never banal. The maître proved to be very competent, present at the right point, while Gloria, the chef, gave us a culinary experience that to define as exceptional would be an understatement. There is passion, research and a clear vision behind each course. INDINIÒ is not just a restaurant: it is a journey, a story that reveals itself dish after dish. Really good. Until the next discovery, always looking for the best.

C'è studio, passione, e arte nella cucina di Gloria. E' lei che personalmente va a scegliere le erbe in montagna e presiede alla cucina che vuole sorprendere con garbo e gusto. Ringraziamo lei che si adopera per mantenere viva la montagna con un locale di eccellenza. Perchè ci vuole coraggio a fare un ristorante di nicchia in Carnia, ma tanta bravura a farlo di questo livello.

Marvelous. My partner and I stayed there twice and had a great time! The paired wines are amazing, as are the dishes. We had an encore of tiramisu, TOO GOOD!

If you believe that perfection is unattainable you have not been from Indiniò. That "nowhere else" is there this attention to detail is clear as soon as you enter: materials, lighting, decorations, distribution of tables, mis en place, everything is tasteful and in the right place. And while you are happily enveloped in this intimate, warm and refined atmosphere at the same time, the real magic begins. With small but precise accents, the dining maître leads the tasting experience by giving a name to what you are perceiving through sight and smell, both very satisfying! And when you taste it you feel each element and at the same time a wonderful overall harmony that amplifies dish after dish because even the sequence, the pairings with the wine and last but not least the rhythm of the courses here are excellent. To give a further sensorial stimulus there is the creative flair of the chef who presents mini-macarons in the entrée and as a final cuddle an apparently perfect olive and the essence of a traditional local first course. Praise also goes to the service which is impeccable while remaining natural and spontaneous.