The third restaurant of chef Marco Wiles relies on a wine list of exclusively Italian wines paired with traditional dishes. Interesting the charcuterie grazing boards, including cured meats and cheeses such as bresaola and robiola cheese, and bruschettas, besides the risottos or the homemade pastas that are just as good. Well structured wine list that ranges from light, medium to full-bodied wines, and brings together lesser-known wineries and vignerons. Don't miss the many wine tasting events organized alongside the wine producers. The warm ambiance takes us to a true Friulian osteria from Poscolle, chef Marco's birthplace. Fair prices.
