The story
Al Grop, at via Matteotti 7 in Tavagnacco near Udine, serves classic cuisine built around local asparagus. The Michelin Guide listed it as Recommended in 2026.
Chef Dimitri Trombetta has recently taken over the stoves. ilGolosario gave the restaurant its Faccino Contento in 2026 and called it a reference for seasonal specialties, mainly asparagus and porcini. The menu includes a rustic asparagus tartlet on Montasio cheese fondue, porcini risotto in season, and ravioli with buffalo mozzarella and Frant cheese on confit tomato sauce. Veal meatballs come with asparagus, and dessert might be the mascarpone sand cake.
Silvia and Simona run this family trattoria. Large windows in the dining room look onto the old trees of Prampero park. In summer the garden hosts buffets and themed dinners. Outdoor seating, reserved parking and a wine list worth reading are all part of the setup. Six suites in the attached Locanda make an overnight stay possible.
Recognition
Ambience
Details
History
With the arrival of Chef Dimitri Trombetta, a new chapter opens for this restaurant with a family atmosphere. It remains a point of reference for seasonal specialties, primarily asparagus and porcini mushrooms, offered through authentic recipes. Must-try dishes: rustic asparagus tartlet on Montasio cheese fondue; porcini mushroom risotto (seasonal); ravioli with buffalo mozzarella and Frant cheese on confit tomato sauce; veal meatballs with asparagus; porcini mushroom meatballs (seasonal). Mascarpone sand cake. Average prices: Appetizers 15; First courses 15; Main courses 25; Desserts 8 Services: reserved parking; outdoor seating; vegetarian menu; small pets allowed; doggy bag service
Location
Facebook
Instagram