The Guide to Fine Dining Restaurants in Italy and around the world with awards to the young stars

Tradition/Innovation
Friuli Venezia Giulia

Al Tiglio

This restaurant has become a point of reference for vegans and for lovers of a natural and organic signature cuisine. Max Noacco was enlightened by vegan food.

The menu changes according to the season, and during the summer, for instance, you might start with Gazpacho with watermelon and cucumbers, with hemp seeds and fresh herbs. The presentation of the dishes could be that of a starred restaurant, thanks to the beautifully paired colours. There’s a rich list of regional organic wines and craft beers.

Giuseppe Cordioli
Giuseppe Cordioli

Per lungo tempo redattore del Messaggero Veneto, divide la sua passione tra gastronomia e aviazione, soprattutto le Frecce tricolori

Chef

Max Noacco

Sous-chef
Andrea Toffoletti
Pastry-chef
Rosa Contin
Maître
Sabrina Zoz

Contacts

+390432642024
via Centa, 8a
33030 - Moruzzo (Udine)
TAKE ME THERE
Closed
full Monday and Tuesday for lunch
Holidays
variable in September
Average price (wine excluded)
30 euro
Tasting menu
45 euro