Osteria Ai Tre Musoni In Udine

7,2

Basado en 107 opiniones encontradas en 3 webs


tend

138
Di 405
in Udine

I clienti commentano i loro piatti di...

spaghetti more dolci gnocchi

Gestione recensioni

This restaurant is well-known online. Excellent quality food. The fixed-price menu for a first course, second course, vegetable buffet, water, and coffee is a winner. Compliments to the owners. Highly recommended. The only suggestion is to take a little more care of the internal garden, and then it would be top-notch.
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16 Luglio 2025
10,0
Try the lunch buffet for only 15 euro including a primi, coffee and water. You have to complete finish your plates, but that is no problem!
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04 Giugno 2025
10,0
Fixed menu you choose a first course from those of the day, the second course and the side dishes are buffet style you can also take more than once
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04 Giugno 2025
8,0
Excellent food, very nice and typical place, fast and kind service!!
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03 Aprile 2025
10,0
Cozy place, fast and friendly service, excellent food. Buffet lunch, good proposals, on Fridays there is a fish menu, delicious stewed octopus. Nice outdoor garden. To return.
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23 Marzo 2025
10,0
A beautiful tavern, you eat well, they treat you well and you pay the right price.
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08 Marzo 2025
10,0
Very nice and small tavern that offers a 15 euro menu for lunch. Buffet and a first course, even more than one. We had a good time but I recommend preparing different dishes because in our case there were 3 first courses based on sauce and one without, so I would recommend varying them to have more choice.
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21 Febbraio 2025
6,0

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Recensioni

AB Osteria Contemporanea

18/05/2025: 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.
25/04/2025: 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.

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