Hostaria alla Tavernetta

Hostaria alla Tavernetta, established in 2003 by Roberto Romano and Giuliana Petris, occupies an 18th-century building near Udine’s Duomo. The family-run restaurant unfolds across several distinct spaces: a main dining room set with white tablecloths and glassware, a cozy fireplace area, antiques-furnished private rooms, a terrace overlooking the historic city, and a tranquil summer garden. The kitchen is led by Chefs Eddi Riotto and Antonio Mereu, who blend Friuli-Venezia Giulia’s ancient culinary heritage with contemporary techniques. Guests find a menu featuring traditional, seasonal, and vegan dishes crafted from local, carefully sourced ingredients. Signature plates include goose leg (coscia d’oca), seasonal antipasti with asparagus and quail eggs, truffle-infused creations, and the La Rosa di Gorizia dessert. Presentation is artistic, underlining the region’s flavors with refined modernity. The wine cellar holds over 250 labels, primarily from small local winemakers, curated by sommelier Matteo Romano to complement each dish. Hostaria alla Tavernetta balances heartfelt hospitality with culinary innovation, earning a place in the Michelin Guide as a reflection of its dedication to Friulian gastronomic excellence.