…Every detail is about our research and our tradition: that’s why we decided to renew it using materials, design and objects that talk about us and express the best of Friuli. In the hope that guests and friends who stop in Godia can feel at home …
It is a lively place, where we feel cosy.

on the table, the menu

“Recepies always tell us something: history, culture and traditions of a people, you remember personal anecdotes, memories of flavors handed down from generations and you share the experience of new comparisons.
Our cooking weaves together the know how passed on by our family with the passion and the ideas of our time, with the sole intention of making our guests feel at home, offering them “a special experience, possibly… an unforgettable one “.

From a welcome with Prosciutto di San Daniele to the proposals of the tasting menus: everything describes the deep love for the land, the important research and appreciation of the flavours of our land: the potatoes from Godia, the wild herbs of Friuli and the white asparagus. To offer guests and friends our translation of the story … we need to reach the colours and scents of traditional Italian dishes, studied and reconsidered “

the experience at the table - Winter 18/19

land, season and the kitchen

The kitchen tells our history, our passion, the bond with our territory. We like to respect and promote the work of the farmers, who breed and research the best for us.
Three tasting courses express these thoughts:

New and Unforgettable
the fresh energy, the feelings of this moment.

 

“What is New is Unforgettable”!

Turnip sponge, caviar and kefir

Brioche with anchovies mayonnaise and warty venus clams

Toasted mackerel and salty egg sauce with lemon and green pepper

Shrimps with cauliflower ganache, brown butter and orange gel

Sea almonds, oysters and sea snails, squash juice and ginger

Creamy egg “Lasagna”, veal sweetbread and its jus with black truffle

Foie-gras and smoked eel, spicy sablé and fermented plums

Pigeon, milk with horseradish and concord grape reduction

Persimmon, robiola cheese and saffron

Turnip salad with camomile and yeast ice cream

 

For the tasting menu is required the participation of the entire table

the menu € 120

We suggest the pairing with“rare wines and beyond” € 65

go Green winter vegetables, edible landscapes... my veg world!

“go green”

Seaweedonly: my seasalad

King trumpet mushroom, green sauce and fine herbs

Under the leaves: poplar mushrooms, sweet garlic, sour chestnuts, black truffle…

Tortelli with seeds, pulp and juice of squash

Barley melted with figs extract and “Asìno” cheese

Beans with terra muesli, oats and extra virgin olive oil

Sage cream, salty citrus fruit and sweet potato ice cream

 

For the tasting menu is required the participation of the entire table

the menu € 95

We suggest the wine pairing:
wise producers and natural wines around Italy € 50

Storia e Cuoreingredients and timeless recepies.

“Storia e Cuore”:
postcards from the World

Pisco Sour & Chevice
Tortilla with sweet and sour prawns

Amberjack tataki with lemongrass and soya broth

Steamed dumpling with anchovies and broccoli

Tortelli Rossini: home made pasta with black truffles and veal jus

Blanquette de veau

Rosa Rosae, yogurt and lychee

 

For the tasting menu is required the participation of the entire table

the menu € 100

We suggest the pairing with spirit and wine in five tastings € 50

Agli Amici
La carta

Welcome to “Agli Amici”

Sea lettuce and butter soup with steamed king crab € 40

Amberjack with lemongrass and soya broth € 38

Calf’s head with black-eyed peas, endive and fruits vinegar reduction € 38

Under the leaves: poplar mushrooms, sweet garlic, sour chestnuts, black truffle… € 35

 

Translating tradition:
Home made Pasta and Risotto

Steamed dumpling with anchovies and broccoli € 35

Carnaroli Risotto with seaweed, grilled mantis shrimps and their buzera € 38

Godia’s gnocchi with creamy eggs and white truffle from Istria € 45

Tortelli Rossini: home made pasta with black truffles and veal jus € 38

 

About the lagoon and the gulf

Toothfish Glacier 51 with bitter almonds, capers and lemon € 52

Thornback ray candied, cauliflower and puntarelle with anchovies € 42

Amid woods, courtyards and meadows

Blanquette de veau with salty small onions € 42

Wagyu beef fillet with kumquat and mustard € 58

the wine list

“Wine is elegance, balance, expression”: these simple words explain how our selection was developed. These are the wines we love, the ones that are well suited to our cuisine. Nothing more.

Scarello-JRE
Scarello-Relais&Chateaux
le-Soste