Martina's advice: "Al Cjasal" restaurant

In other articles, I told you about the elegance and care of the dishes of the Da Boschet and the hospitality and tradition of the Cantina da Mario. Today it is the turn of the "Al Cjasal", which is located 10 minutes from us, in San Giorgio al Tagliamento or, as we like to say here in Friuli, "dilà da l'aghe" (beyond the water, in Friulian precisely).

The location is a 1900 farmhouse, renovated and opened more than twenty years ago by Enzo and Rossellina. In winter, the two rooms with exposed beams and bricks constitute a cozy and ideal place for a romantic dinner, while in summer the rustic porch overlooking the garden allows you to enjoy a refined Italian evening.

A few years have passed since 1999, and now the reins of the place are held by their two sons, my dear friends Mattia and Stefano. Strengthened by multi-starred work experiences with chefs of the caliber of Bartolini, Uliassi and Alajmo, with their strong identity they have succeeded in the feat of elegantly translating the Venetian tradition.

Why do I recommend it to you?

What you experience at Al Cjasal is a real taste experience! I would define it as complex (in a positive sense obviously), because behind their dishes lies a very high level of technique and research. The selection of raw materials is accurate, the cuisine innovative but based on the territory. And their menu also represents a new language as an expression of eating... nothing here is left to chance.

… And then because they too, like us, are young but love telling stories and traditions linked to the land. They too, like us, cultivate a small vegetable garden, a fundamental part of the creation of their exquisite dishes... and they too, like us, want their guests to feel at home and at the same time live a special experience.

What will you be able to enjoy?

Speaking of their dishes, or rather of their creations, we are certainly faced with a very peculiar cuisine: in fact you can find "cicchetto", a symbol of Venetian culture, brought to the table in a revisited way. The different menu combinations (5 cicchetti, 7 cicchetti or 3 cicchetti and two half portions) will allow you to freely create the path that most inspires you.

For example, two "musts", which are not surprisingly nicknamed “Gli storici", are the "Cannoli di baccalà" and "Pane ragù".

If, however, you prefer a slightly more "traditional" dinner, I am sure that their first and second courses will capture your attention and give you a complete taste experience. You can choose between seasonal risotto or stuffed homemade pasta, or again a second course of meat or fish, which varies depending on the time of year...

It doesn't matter when you decide to go because chef Mattia has a special combination in store for every season.

Come and visit us and take advantage of the opportunity to book a taste experience!

Discover more about Al Cjasal: www.alcjasal.com