I migliori ristoranti di cucina pesce in Udine

21/07/2025: A very well-organized, efficient restaurant with true restaurant professionals. The mixed appetizers are delicious, but the grilled fish is especially good. For starters, I prefer the seafood risotto; the grilled meats are also very tempting, but I've never ordered them.

16/07/2025: It's very large and busy, which gives you the feeling of being in a mass-processing environment. The food was okay, though, and the service was very friendly and multilingual.

11/08/2025: Friendly atmosphere, fast service and fantastic pizza.

09/08/2025: Absolutely top-quality ingredients, highly digestible pizza dough, attentive yet friendly service, and a rare sense of warmth. I highly recommend.

10/07/2025: Ordered at 9:20 PM on Deliveroo. At around 11 PM, I received a notification that the order had been cancelled. I called the restaurant to explain, but they didn't answer. Shame on me.

01/07/2025: Excellent food and very welcoming staff

12/07/2025: My wife and I dined there three nights in a row, and recently we also had lunch. Everything was perfect: food, service, and ambiance; everything was handled with skill, professionalism, and a sense of spontaneous hospitality by the owner and the "mister" waiter, two very affable people. Congratulations! And see you next time. Silvano Martella

03/07/2025: Tagliata was terrible:( normal restaurants would change it:( And the owner said that was how it should be👍😅

16/07/2025: 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.

04/06/2025: 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

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.

17/05/2025: Bisogna dire innanzitutto che il servizio qui è stato ottimo, come anche l'atmosfera (moderna), il pane, e la scelta di vini al calice (come anche gli abbinamenti degli stessi). I prezzi mi sembrano più che ragionevoli rispetto al livello di cucina che il ristorante mira a proporre. Per quanto riguarda la cucina, ci sarebbero forse alcune cose da ridire. L'amuse-bouche/piatto di benvenuto: aggiungere semplicemente un po' di za'atar o di pepe a una barbabietola e un sedano rapa al vapore non li trasforma in piatto (neanche di benvenuto), né in termini di gusto, né in termini di apparenza. La pasta con la bisque di granchio blu: capisco che nessuna ama pulire il granchio, ma farne semplicemente una bisque senza neanche recuperarne la carne mi sembra un peccato e uno spreco. Ed è ancora più un peccato servire la soprannominata bisque con una pasta che non è al dente ma addirittura croccante. La ricciola col bok choy: qui purtroppo si rasenta il limite dell'accettabile. Pelle molle, pesce stracotto—effetto stopposo che non viene alleviato dall'assenza di qualsiasi salsa. A proposito di salse, la scelta della salsa di soia per il bok choy si rivela poco originale. La quaglia: ottima scelta di materia prima, non facilissima da trovare in ristoranti non-stellati. Peccato, invece, per la cottura dei petti, sui quali la pelle è rimasta bianca (e il grasso integro invece di essere sciolto). Impeccabile, invece, la cottura delle alette. Buono anche l'abbinamento con la dolcezza dei datteri, benché mi sarei augurato una maggiore acidità per rinfrescare il piatto—compito che qui viene affidato alle puntarelle, che però si perdono nella salsa dolciastra. Insomma, una delusione, purtroppo, dal punto di vista culinario. Da un posto e da uno chef del genere mi sarei aspettato più perizia tecnica e innovazione. Detto ciò, l'ambiente insieme al servizio rimangono molto gradevole, e il pane insieme alla selezioni di vini meritano un applauso.