I migliori ristoranti di cucina altre cucine internazionale in Udine

05/03/2025: I wish i could give more stars. Very nice place, newly refurbished with style, personality and good taste. Very, very friendly and helpful owner, who turns out to be also the chef of the restaurant, where we had a set meal and came out full and very happy. Brava Eleonora! Your passion for what you do shows itself. Keep up the great work!!! 👍

28/02/2025: Very clean, comfortable and great care and hospitality. Panoramic. A real treat! Great cleanliness, comfort and super customer care! Top!

07/03/2025: As always, the Tamai refuge is a guarantee. The various cakes and tarts for breakfast are fantastic. Few things for lunch but done very well! The staff is cheerful and welcoming. And then there are the alpacas that give a touch of originality. I highly recommend to everyone

06/03/2025: Great location. Service is slow...

04/02/2025: Going up the Stella river from its mouth on the Marano lagoon to reach the "restaurant at the Stella river" through its fresh and clear waters fed by the resurgences of middle Friuli is always a great joy. It's a bit like landing in a "safe port", you savor the pleasure of the welcome and notice that every rhythm is slow. Wide and very interesting proposals, Raw food: from shellfish, oysters and everything the market offers day by day. The first courses: all delicious with Maltese and Mediterranean influences. The latter proposed in the local and/or international versions are a triumph. The wine list is rich and complete. To try, letting yourself be enchanted by the lanterns lit at dusk, by the slow flow of the water.

27/01/2025: Very nice restaurant with wonderful food

08/02/2025: Exception Ethiopian food! Nice service. Great value.

02/02/2025: Ottimo,particolare e gustoso cibo tradizionale.Gentilissima accoglienza e prezzo onestissimo.Grazie per la bellanserata!

26/01/2025: Lot of vegan options, very friendly service

23/01/2025: Local a few steps from the main square. Very simple and essential place. The menu is very extensive, offering typical dishes of Friulian cuisine, meat main courses but also some fish dishes. They also have vegan options: both single dishes and pizza with plant-based “mozzarella” (taken from our friends). We tried the pumpkin gnocchi with smoked ricotta, butter and sage and they didn't taste like pumpkin and were in a butter broth. And finally a coffee. Unfortunately I wouldn't go back.

27/02/2025: Delicious food, great atmosphere and reasonably priced.

02/02/2025: A birthday dinner booked a week in advance. Unfortunately, the double shift system works poorly: by booking for 9.00 pm, it is better to arrive very calmly, because it creates annoying crowding in the narrow entrance and in front of the counter until at least 9.20 pm, it must be said, also due to the rudeness of many customers of the first shift who, although warned that they had to leave the table at 9.00 pm, didn't care and were late with their dinner. We ate pizza and it was very good. We didn't like the lemon sorbet, which everyone at the table took. The arrangement at the table on the first floor was a bit sacrificed and not exactly comfortable. Good service, a little long waiting time. A shame really, because the pizza is worth it, but it wasn't a smooth evening....

01/03/2025: Both the cuisine and the pizza are excellent. The lady who looked after us was very kind. The fast service. We will be back!

19/01/2025: Nice typical restaurant, friendly and welcoming staff. We had dinner here on New Year's Eve, eating well and spending the right amount. Well done

14/02/2025: Beautiful tavern outside and inside. Good dishes (some a little dry)

04/01/2025: Recommended to us by the host where we are staying these days, tonight we had dinner in this place, the Villa Nachini Gabassi Restaurant, also known as Osteria Barchessa. The cuisine is typical Friulian, where tradition is combined with a pinch of innovation and a great variety of wine labels. As an appetizer they offered us salami in vinegar with onion and a purple cabbage pie, we then continued with a portion of pork cheeks braised in Refosco accompanied by mashed potatoes and a portion of sem fillet, a dish prepared with three thin fillets of sorana , rolled up to form a swirl and then plated in a pan at medium cooking. We concluded with a dessert, Rigojanci, a chocolate cake typical of Trieste cuisine and of Hungarian origin, prepared with quality chocolate and in this case, with a rice-based sponge cake, light and sugar-free. I, a chocolate lover, really appreciated it, it was a great discovery. Trained and courteous staff, almost all female, from the cook to the dining room staff. Elegant location, honest prices.