The culinary history of the Sirk family starts in 1959 with the opening of a countryside osteria which gradually became a point of reference for good food in Friuli’s Collio. Then in 2000 they added a more refined cuisine, thanks to chef Alessandro Gavagna, a professional with plenty of experience and a strong attention to the local region.
From these Central European foundations, resulted recipes like Chargrilled venison fillet with trout roe and drops of puréed pistachio, the summary of a meeting of north and south, of mountains and rivers...
Giornalista, fotografo, comunicatore nei settori turismo, viaggi, enogastronomia. www.maxrella.com
Ristorante con camere
