INDINIÒ Ristorante In Raveo

The atmosphere was very refined, the service excellent, and each dish was a delightful discovery of unusual ingredients and unique flavors. Definitely worth a try.

Indiniò in Raveo is a culinary experience well worth a visit if you find yourself in Friuli Venezia Giulia. This restaurant, located in an enchanting setting, offers cuisine that celebrates the region's authentic flavors with a touch of innovation. The atmosphere is welcoming and meticulously curated, with an intimate and relaxing atmosphere. Ideal for a romantic dinner or a special occasion. Dishes are made with the freshest, highest-quality ingredients. The cuisine highlights local flavors, with a special focus on seasonal produce. The menu offers a variety of dishes, ranging from Friulian classics to more creative and sophisticated creations. An excellent wine selection is available, with a focus on regional labels. The staff is courteous, attentive, and knowledgeable, ready to offer advice and satisfy guests' needs. Indiniò offers a complete culinary experience, with particular attention to the quality of ingredients, presentation, and service. In conclusion, Indiniò in Raveo is a high-quality restaurant, perfect for those who want to savor the authentic flavors of Friuli in an elegant and welcoming atmosphere. A culinary experience not to be missed!

I'd been wanting to go for a while and immerse myself in Gloria's cuisine. The place is beautiful, sophisticated yet simple, with excellent staff. Mirko guided us through everything and recommended wines. We chose the Botanico tasting menu, which took us on a run through the meadows and a walk in the woods among mushrooms, passing by intense yet delicate aromas, an explosion of flavors, and also pleasing the eye with meticulously crafted, enchanting dishes. Gloria greeted us in person, and it was lovely to chat with her because you could sense her genuine interest in getting to know us and our opinions. She's a lovely person. The Romagna/Carnia blend was excellent. We hope to return and enjoy these incredible dishes.

A place like this doesn't need a review, but I'll write one anyway for anyone who has any doubts: go there. I had the pleasure of dining here and was absolutely enchanted! The setting is refined and elegant, the atmosphere welcoming and sophisticated. I find it poetic to dine in a renovated barn, which fits perfectly into the Raveo setting and the overall experience. Every dish we tasted had flavors and aromas that were sometimes familiar, sometimes new, sometimes familiar but rediscovered. You can immediately see the commitment and passion that Gloria and her husband put into their work. You can see that every detail has been attended to with love and dedication; the sincerity of their welcome is almost touching. In short, if you're looking for an authentic and refined culinary experience, the Indiniò restaurant in Raveo is the perfect choice. Kudos to them for their exceptional work!

Great experience! The dishes we tried lived up to our high expectations, the restaurant is beautiful, and the wine selection provided us with some truly remarkable small local producers. The restaurant is on the first floor, with the bar on the ground floor. Had we known, we would have had an aperitif there instead of at the Villa :)

We had a wonderful meal at Indiniò, and the service was fantastic and friendly. Definitely recommended for anyone looking for a good meal.

Finding Gloria in every dish... Delicacy, determination, humility, character, pride, sweetness. Wonderful tasting menu.

A city council, that of Raveo, in the province of Udine, has the wonderful idea of renovating an old barn and using the facilities for Gloria Clama, runner-up on the Italian show MasterChef 8, to launch her restaurant: INDINIÒ. The main dining room is located on the first floor of the beautiful building, while the second floor houses another dining room for groups. Two tasting menus and a small menu offer the chef's culinary offerings. Local cuisine with an approach to cutting-edge cooking techniques. Three starters plus homemade grissini and olive oil butter. Perhaps the least flavorful of the dinner, although technically correct. From a mock tomato, in this case stuffed with cheese, to a small crispy squid ink ravioli. And even a macaroni and cheese, with a very chewy bite. We ordered individual dishes to try, and so the following arrived: a Lavarello tartar with capers and green apple (€22), a lake fish, the donkey battuta with a vinegar emulsion and a veil of fennel and burnt leek oil (€18), and the Araucanian hen egg with Lovage oil and crispy charcoal (€16). All were rich and flavorful, with a very good integration of the main ingredient and its surrounding ingredients. But the highlight of this first part of the meal was the pasta, boiled for two minutes but previously left in water for a long time, with a cream of mushroom and a large morel. In this first part of the meal, we began by drinking a Pîttaro 2017, a rich, complex, and fresh sparkling wine. We moved on to two high-quality whites. While Busart's Cricca presented itself with enormous personality, Ognicost's Pinot bianco was subtle, gradually unfolding its personality as it inhabited the glass. Perhaps larger, wider glasses would have been appreciated, allowing the wine to breathe more calmly, but the service, which was very attentive and highly professional, is what we were offered. For the second part of the dinner, the steak, an extraordinary, barely grilled cut from nearby Forni di Sopra, delighted the diners. Tender and flavorful, it left a fascinating taste of freshness and green pastures on the palate. Dorigo 2019, Montselapade, a Friulian red with a clear Burgundian influence, filled the glasses with aromas of plum and restrained oak. A flavorful wine with classic hues that endures and reminds us that a few years ago there were other trends in the market. The cheese plate showcased some fine products. We paired it with Canus, Mezzo secolo 2015, a powerful wine that paired well with the fresh, acidic flavors of some of the region's cheeses. To round out the meal, we enjoyed the Eric Taillet Champagne, Blanc de Meunier, Eclusiv 'T. Congratulations to the dining room team and the chef for positioning a restaurant of this caliber in an area with excellent produce, where the gastronomy and the work of such honorable chefs deserves to be more prominent. A highly recommended visit, worthy of future recognition in the most interesting guides in the sector.

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.

Una coccola che ogni tanto ci si può permettere! Emozioni, sensazioni, qualità, classe. Se poi devi portarci tuoi ospiti, fai sicuramente un’ottima figura. Un plauso anche ai bravissimi camerieri!