L'Argine a Vencò
Dolegna del Collio, Italy
â1 Star
The Experience
From Michelin Guide
This perfectly restored old mill is home to a chef who creates original cuisine that demonstrates her connection with her region and showcases ingredients grown in the restaurantâs own kitchen garden, especially the aromatic herbs that are a characteristic feature of many of the dishes served here. Antonia Klugmannâs house stands in attractive unspoilt scenery near the Slovenian border and in the middle of two major wine-producing areas, namely the Colli Orientali del Friuli and the better-known Collio, both of which are well represented on the extensive wine list.
Unique Things
From Visitor Experiences
- Historic Setting with Modern Integration: L'Argine a Vencò is housed in an ancient mill, with parts dating back to 1650, yet it features a modern, minimalistic design that blends seamlessly into the landscape.
- Kitchen Garden and Local Ingredients: The restaurant emphasizes the use of ingredients grown in its own kitchen garden, particularly aromatic herbs, to create original dishes that reflect the region's culinary heritage.
- Family-Run with a Personal Touch: The restaurant is run by chef Antonia Klugmann and her sister Vittoria, offering a personal and intimate dining experience, with unique moments like the chef's interaction at the end of dinner.
Ingredient Stars
From Visitor Experiences
The most honored or signature ingredients at the Michelin-starred restaurant L'Argine a Vencò in Dolegna del Collio are:
Seasonal vegetables and herbs: Central to the cuisine, these are often cultivated in the restaurantâs own garden and used creatively to highlight every edible part, reflecting a strong connection to botany and sustainability.
Local meat: Particularly lamb, which is featured in signature dishes paired with regional ingredients like nettles and asparagus, showcasing the terroir of Friuli-Venezia Giulia.
Fish: Including smoked herring, used in innovative combinations that balance the local flavors with seasonal produce.
Fruits: Such as sour plums, used to lift dishes like beetroot gnocchi with rose essence, adding a distinctive regional and seasonal touch.
Aromatic herbs: Grown in the restaurantâs garden, these herbs are a characteristic feature that enhances many dishes, emphasizing the chef's botanical passion and the restaurantâs sustainable ethos.
These ingredients are significant as they embody the restaurantâs philosophy of sustainability, seasonality, and deep respect for the local biodiversity of Friuli-Venezia Giulia. The chef Antonia Klugmannâs approach transforms these raw materials into creative, evolving dishes that never repeat, highlighting the territoryâs identity and natural resources.