Restaurants in the province of Pordenone

Pordenone is the part of Friuli that looks towards the Veneto: plain, spring-fed rivers, and a cooking of polenta, pork and freshwater fish.

What you eat here

• Pitina IGP — a ball of game or mutton, rolled in maize flour and smoked, eaten raw in slices or cooked in broth.
• Montasio DOP cheese, fresh or aged, and the frico made from it.
• Polenta with stew or cheese: here it is bread, not a side dish.
• Musetto e brovada — cotechino with turnips fermented in grape marc. A dish with character.
• Trout and river crayfish from the spring waters.

The wine

The Grave del Friuli is the region's largest denomination: Merlot, Cabernet Franc, Refosco dal peduncolo rosso, and whites of Friulano and Pinot Grigio.

Opening hours change. The ones on the listings come from public sources and may be out of date. Where a restaurant confirms tables with us, the availability you see is the real one.