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Lą di Moret Hotel Restaurant
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| Although more than one hundred years have elapsed since this original "tavern with kitchen" first opened for business, the name has remained the same. A question of maintaining tradition, a deeply felt commitment for the Marini family, which for four generations has been successfully operating one of the best-known restaurants in the entire Friuli-Venezia Giulia region, located just a few kilometers from the center of the city of Udine. The current protagonists of this epic family saga are Franco Marini and his charming wife, Margherita, ever respectful of time-honored traditions, but not without a careful eye to the changing needs of today's customers. |
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The old changing station that used to provide fresh horses for the coaches coming from Austria and Hungary has changed quite a bit since 1905, becoming a point of reference for the inhabitants of this little town in Friuli-Venezia Giulia, for whom the "Moret" (the Marini family has always been referred to this way) Tavern served as the perfect destination for an excursion out of town. Today the food service has been flanked by a hotel operation, boasting some eighty rooms and featuring a swimming pool, tennis courts and a mini-soccer field.
But it's the restaurant that still serves as the main draw attracting people to Lą di Moret, the first restaurant in the Friuli Venezia Giulia region to become a member of the Piatto del Buon Ricordo Association, thanks to its outstanding Fiocco di manzo alla friulana, a beef dish. |
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According to Chef Federico Lui, the most important thing is to never forget the region's rich gastronomic traditions. And this explains the success of the fish dishes, the great passion for soups and risottos, as well as meat dishes, the other specialty of the establishment. One of most intriguing specialties prepared by Federico Lui and his talented team is their Spaghetti with shellfish and porcini kebabs which are served in a tasty "ristretto", a dense sauce obtained by boiling stock for a very long time, and prepared with the carapaces of the shellfish, the key ingredient of a recipe that masterfully combines the flavors of the region's sea and woodland products. The offering is completed by an extensive wine list that rightly features a full selection of wines from the Friuli-Venezia Giulia region which have been skillfully coordinated to complement an extremely varied menu that's enticing all year round. |
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 Lą di Moret Hotel Restaurant
Viale Tricesimo, 276
33100 Udine
Tel e fax: +39 0432 545096
Internet site: www.ladimoret.it
E-mail: hotel@ladimoret.it
Closed: Sunday for dinner, Monday for lunch
Seating capacity: 300
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