When Antonia Klugmann found this 17th century mill in Friuli-Venezia Giulia, east of Venice near the Italian-Slovenian border, it offered the perfect spot for Klugmann’s first restaurant. She spent four years renovating to create a small dining room - only 18 covers - with spellbinding views of both the countryside and Klugmann at work in her kitchen. Her elegant style is guided by the seasons and region, therefore the two tasting menus and small à la carte change frequently and she is inspired by ingredients rather than bound to tradition, pairing Jerusalem artichokes with baccalà, beef carpaccio with bone marrow and cavolo nero, and creating stunning pasta such as beetroot ravioli with roast chicory, and corn gnocchi with Parmesan extraction and juniper oil. Though off the beaten track, there are three rooms for diners to stay the night - especially useful if you’ve fully explored the regional wine list!
Subscribe to our newsletter for the latest news, exclusive insights.
Find us or Socials or Contact us and we’ll get back to you as soon as possible.
