L'Argine a Vencò In Dolegna del collio

Food, service nothing short of spectacular

"Thank you for tasting my menu" Chef Antonia Klugmann comes out like this, towards the end of the meal. The presence of vegetal elements is what characterizes this journey on the edge of the riverbank, from the welcome to the post-dessert. Welcoming and relaxing environment, attentive and prepared service. Impeccable experience overall. It's just a shame that there is only one "first time".

The place is welcoming but I was a little cold, I didn't like the food very much or rather not wow... the dishes were unappealing. A round of applause to the friendly and competent sommelier! It's probably a matter of taste but I wouldn't go back. We also stayed overnight, the breakfast was excellent.

Una cena di altissimo livello. Esperienza memorabile. Menù raffinatissimo dai gusti speciali. Ottimi anche I diversi tipi di pane in accompagnamento. Bravissimo anche il sommelier. Si potrebbe avere una carta di grandi vini a km zero...... Bravo tutto lo staff, affiatato e competente.

If I had to choose a noun that describes the experience that my partner and I had this evening, I would use the word "caresses". Yes, in this place the dishes reach the palate, the sight, the nose, like an interrupted series of delicate caresses. The harmony of the ingredients, the delicacy of the flavours, the freshness of the aromas of the vegetables are priceless! One of the strong points is certainly represented by the fantastic vegetable garden which is located right outside the restaurant where, half an hour before the opening of the service, we saw with our own eyes the members of the brigade intent on collecting flowers and leaves that we would have then found on our plates. A great added value of the restaurant is the sommelier, who is really good and extremely knowledgeable both in guiding the tasting and in narrating it! Our table was right in front of the open kitchen, allowing us to admire the team, led by chef Klugmannn, at work. Show within the show! Our 10-course journey, called Life in Motion, begins with a fantastic tempered sea bream, tarragon emulsion and bean puree. The vegetable, in this case the aubergine, is the protagonist of the second course, presented with masterfully smoked ricotta, blueberry reduction and basil. Having also chosen to combine glasses, the sommelier proposed to us for this start a glass of Verduzzo dei Clivi, a company that has its own vineyards near the restaurant. Excellent, I have no other words, the fregola with green tomato, borage and parsley and what can I say about an almost ethereal dish that teases your palate as much as your imagination: a grilled courgette with chamomile and saffron butter, green tea and sorrel. To worthily support these dishes we drank a blend of Branko's Malvasia, Friulano and Sauvignon Blanc, called Capo. Really a great product. We then move on to some good potato and artichoke ravioli with lumpfish roe and lemon thyme sauce. Big surprise, not for me, but for my partner, who agreed for the first time to taste the sweetbreads, here prepared with cherries in vermouth, pak choi from the garden!! and nutmeg. Sublime dish. Definitely one of the best interpretations of this ingredient I've ever tried. The matching glass was a fantastic pure Friulano from Bastianich, the Plus 2012. We continued with one of the chef's signature dishes: spaghetti with strawberry and wild garlic. A dish that left us literally amazed. The pure Traminer from Borgo alle Oche supported the dish. My dinner ended with two meat dishes, one of which I asked for as a replacement for the desserts of which I am not a great lover. The first was a guinea fowl breast and leg with cedar and pea puree and the second a stunning lavender marinated venison with poppy seeds. My partner also asked to replace the dessert included in the tasting route with an à la carte one. The choice went to Gianduia which he found very good. So what else to add? A truly unique dinner. I don't want to repeat myself! This place reflects the kind ways, passion and competence of its chef, the harmony that reigns in the team while they work and that we had the privilege of observing from a special position! As areas for improvement I see small things, such as a slightly limited à la carte menu. I think that the value for money, which in my opinion is simply incredible for a place of this level, may also allow for a slight increase in the face of a greater quantity of food in the dishes. Of course, I'm not talking about abundant dishes, also because it's a 10-course tasting menu that doesn't suggest it!, but in some cases an extra "little fork" would have been very good!

Io e mio marito abbiamo cenato in questo ristorante e siamo rimasti molto soddisfatti e incontrando anche la chef Antonia Klugmann AMBIENTE : Locale nuovo all'interno di una vigna, lontano dalla strada principale. Tavoli be distanziati, bella illuminazione soffusa, cucina a vista SERVIZIO : personale preparato sui piatti del menù. In sala c'era anche la sorella della Chef e un ottimo sommelier, preparato sui vini e molto disponibile anche per chiacchierare. CIBO: Tutto molto buono, con prodotti locali e stagionali, serviti con attenzione e cura dei dettagli. ALLOGGIO: noi avevamo prenotato anche la camera del B&B adiacente. Grande, pulita, moderna, con bagno cieco pulito e necessarie. Phone a filo. Frigobar con acqua all'interno. Scrivania con macchinetta del caffè, bollitore, cialde. Non abbiamo usufruito della colazione perché il servizio era disponibile nel week end e non abbiamo preso la colazione d'asporto. RAPPORTO QUALITA' PREZZO : I prezzi sono sul sito, quindi nessuna strana sorpresa. Anche il prezzo dell'alloggio è a portata di mano, anzi, era molto conveniente e comodo GIUDIZIO COMPLESSIVO : assolutamente consigliato per l'esperienza culinaria con la Chef Antonia Klugmann. Consiglio anche di prenotare l'alloggio

My husband and I had dinner at this restaurant and were very satisfied and also met the chef Antonia Klugmann ENVIRONMENT: New place inside a vineyard, away from the main road. Well spaced tables, nice soft lighting, open kitchen SERVICE: staff trained on the dishes on the menu. In the room there was also the Chef's sister and an excellent sommelier, knowledgeable about wines and also very available to chat. FOOD: All very good, with local and seasonal products, served with attention and attention to detail. ACCOMMODATION: we had also booked the room in the adjacent B&B. Large, clean, modern, with clean and necessary blind bathroom. Corded phone. Minibar with water inside. Desk with coffee maker, kettle, pods. We did not take advantage of the breakfast because the service was available on the weekend and we did not take take-away breakfast. VALUE FOR MONEY: The prices are on the site, so no strange surprises. The price of accommodation is also within reach, in fact, it was very affordable and comfortable OVERALL OPINION: absolutely recommended for the culinary experience with Chef Antonia Klugmann. I also recommend booking accommodation

The expectations for a starred restaurant are always different but as soon as you sit down you realize you are in a special place where the simplicity of the environment and service is combined with zero km cuisine presented through a reasoned but at the same time creative path. Truly recommended and to return at every change of season to taste new menus. Excellent selection of local wines.

We return once a year. All terrific

Esperienza unica. Le materie prime (spesso ingredienti "poveri") lavorate dalle sapienti mani della chef si trasformano in opere d'arte di sapori e profumi. Eccellente il servizio.