…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 - December 2020

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:

nuovaMente Agli Amici! the fresh energy, the feelings of this moment.


“nuovaMente Agli Amici!”


seaweedOnly: my sea salad * (3, 7)

sea bass with fennel, olives and liquorice (4, 14)

ravioli with coffee, mascarpone and sea urchin sauce (1a, 3, 7, 14)

Godia gnocchi with cultered butter, foie-gras and smoked porcini mushrooms (1, 3, 7)

free-range capon with artichokes, home smoked fish, citrus fruits and spices (4)

Picolit cream with Jerusalem artichokes and e.v.o. oil harvested this year (3, 7, 8, 9)


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

the menu € 130 p.p.

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

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

“go green”


Rose & the others

rose of Gorizia and of Verona, radicchio rosso of Treviso, Chioggia and Godia 

with orange ceviche and white miso (6)

egg and leek cooked in brine with green sauce (3)

agnolotti with fermented cabbage, zolfini beans and apples in Mate Olive Oil (1, 3)

risotto with celeriac, black truffle and goat cheese (7)

Savoy cabbage stewed in red wine (7)

pasta, squash and hazelnuts*(1, 7, 8)

vanilla persimmon and Robiola ice cream (3, 7, 8)


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

the menu € 95

The wine pairing: Vines, Wineyards and Winegrowers around Italy, in five steps € 50

Grand Tour postcards from Italy.

“Grand Tour”:
postcards from Italy


Venice  Small cuttlefish, turnip broth and black truffles 4

Udine  Steamed bread with Friulian saffron,
salted butter with flax seeds and chicken broth 1, 3, 7

Cagliari  Home made tagliolini with myrtle and sheep ricotta cheese,
chilli pepper, garlic and roe 1, 3, 4, 7

Turin  Calf tortelli with bagna cauda,
artichokes, Jerusalem artichokes and puntarelle 1, 3, 4, 7

Modena Roasted pig’s trotter with coffee scented lentils, buttermilk and citron 7

Snow in Siracusa:
Avola almond, hazelnut and lemon sponge 1, 3, 7, 8


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

the menu € 110 p.p.

The pairing with spirit and wine in five tastings € 50 p.p.

Agli Amici à la carte

à la Carte

You can also choose dishes à la carte:

3 dishes per person: 95 Euro
4 dishes per person: 110 Euro
5 dishes per person: 120 Euro
* asterisk means “just with the complete tasting menu”.

Extra menu: selection of italian cheeses (from € 20)


Food Allergens

1. Cereals containing gluten, namely: a- wheat (such as spelt and Khorasan wheat), b- rye,      c- barley, d- oats
2. Crustaceans for example: a- prawns, b- crabs, c- lobster, d -crayfish
3. Eggs
4. Fish.
5. Peanuts
6. Soybeans
7. Milk
8. Nuts: namely a- almonds, b- hazelnuts, c- walnuts, d- cashews, e- pecan nuts, f- Brazil nuts, g- pistachio nuts, h- macadamia (or Queensland) nuts.
9. Celery and celeriac
10. Mustard
11. Sesame
12. Sulphur dioxide/sulphites, where added and at a level above 10mg/kg in the finished product. This can be used as a preservative in dried fruit
13. Lupin, which includes lupin seeds and flour.
14. Molluscs like a- clams, b- mussels, c- whelks, d- oysters, e- snails and f- squid

Based on the information listed, if you have a food allergy to any of the ingredients prepared or served in our restaurant, please keep in mind, when deciding which food items are right for You, that there are products containing wheat/gluten, soy, milk, and eggs in our restaurant. Cross-contact may occur during food preparation and storage.

. Fish raw or almost raw , found among our proposals has been subjected to a blast chilling,  accordingly the regulation EC 853/2004.

. Smoking is forbidden in our local under Law no. 584 11/11/1975


COVID-19: Measures for your Health and Safety

We have adhered to the Italian Government’s instructions, trained our staff and improved our hygiene and sanitization procedures, so that Your stay in our property will be safe, as well as pleasant.

Here are the indications from the Italian Government, which we ask you to follow:

– do not go to the restaurant if you have flu symptoms or fever (temperature above 37.5 ° C);
– follow the directions for access and for movements within the room, limiting the latter as much as possible;
– always maintain the interpersonal distance of one meter;
– always wear the mask, even when contacting staff, the mask should only be removed when You are sitting to Your table;
– use the hand sanitizing sprays or gels made available;
– if possible, avoid using cash.

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.