Osteria Altran

A small gourmet restaurant surrounded by the verdant landscapes of the Friuli countryside. In what was once a simple farm, owner Guido Lanzellotti has brought this seemingly rustic yet delightfully romantic restaurant to life, creating modern cuisine that focuses on top-quality ingredients and careful preparation. The lounge-cum-library adorned with cookery books is available for small private events as well as aperitifs and post-dinner drinks. Our inspector recommends the lobster soup and mixed pasta, a dish inspired by a traditional “buzara”-style recipe, with a delicious shellfish jus and al dente pasta. The dish is served with a “smetana” sauce that is very similar to sour cream and is Russian in origin.

A Culinary Partnership

• Osteria Altran has maintained a long-standing culinary partnership between patron Guido Lanzellotti and chef Alessio Devidè since 2001, making it one of the longest-running collaborations in Friuli Venezia Giulia.

A Romantic Country House Atmosphere

• The restaurant is designed to resemble a welcoming country house with British touches, featuring vintage furnishings and art, creating a cozy and romantic dining experience.

Seasonal and Creative Menu

• The menu is frequently updated based on seasonal ingredients and the chef's creative flair, offering dishes that reinterpret traditional Friulian recipes with a modern twist.

Signature Ingredients

• Fresh seafood from the Upper Adriatic: Sourced directly from the pristine waters of the Upper Adriatic, this seafood is celebrated for its freshness and quality, forming the backbone of many dishes at Osteria Altran.
• Truffles: A prized ingredient in Friulian cuisine, truffles are used to enhance the flavor of various dishes, adding a luxurious touch that reflects the restaurant's commitment to high-quality ingredients.
• Caviar: This exquisite delicacy is incorporated into select dishes, showcasing the restaurant's dedication to offering unique and refined culinary experiences.
• Porcini mushrooms: Locally sourced from the surrounding forests, these mushrooms are featured in dishes like guinea fowl stuffed with porcini, providing an earthy flavor that complements the restaurant's creative interpretations of traditional recipes.
• Green polenta: A staple in Friulian cuisine, this dish is prepared with care and served alongside various meats, highlighting the region's culinary heritage.
• Capricciosa salad: Inspired by traditional boiled meats, this salad is a creative reinterpretation that showcases the restaurant's innovative approach to classic dishes.