Restaurants Pordenone

Al Teston

Among the most characteristic venues in the old town, also equipped with a nice garden with outdoor tables where to eat in summertime. The kitchen offers recipes of local tradition accompanied by a rich and well–conceived selection of labels of regional and national wines. Wide selection of hams of controlled origin and guaranteed. The venue has 35 seats.

Pilacorte Hostaria

Il Pilacorte is located in the warm embrace of the Le Mura building in the historic and lively heart of Pordenone. From one side, it faces the river Noncello in a green area completely redeveloped and returned to the town, quiet, that perfectly balances the frenzy of Corso Emanuele or of Piazza della Motta; and from the other side it opens to the city center, through a series of lanes of ancient taste, where you can admire in all its majesty the San Marco bell tower until you get to the Cathedral of Pordenone.

Calice D'Oro

A unique venue that reflects the popular customs of the past, from the tavern with typical Friulian dishes, to the wine bar pouring the characteristic “got”.

For sale, moreover, a selection of Italian wines in bottles and cask wine of the region. Lunches and dinners (for any type of celebration: first communions, confirmations, business dinners, birthdays, etc ...) on request.

Prosciutterie Dok Dall'Ava

PROSCIUTTERIA DOK DALL’AVA was founded in June 22nd, 1988, thanks to an idea by Carlo Dall’Ava, his son Natalino Dall’Ava, founder of the group, to make people understand that Ham is not only an appetizer but a round food. The goal was to combine a few simple dishes to DOK Dall’Ava Ham of equal quality. Then, here is the fresh pasta of durum wheat drawn through bronze, together with sauces created by Mrs. Paola Dall’Ava, Natalino’s wife and mother of Carlo, as well as inventor (with her husband) of the San Daniele ham of smoked salmon trout and of countless alternative types of ham processed with the most strange meat in the world, now reduced to more controllable species. The success was immediate, also because of the very high quality of the food served, the price was right and still today the value for money is one of the essential rules of the chain.

In the following years, Prosciutteria DOK Dall’Ava of San Daniele was joined by others, arriving to the 11 “sisters” of today. In all these years the offer has been optimized in such a way that it is replicable anywhere in the world.

Today, the loyal customers of DOK know that in Prosciutterie DOK Dall’Ava, they can safely satisfy their palates with dishes that respect fully the raw materials enhancing them without processings and adding nothing, and moreover, if you want, everything you eat can be purchased even for takeout.

It is one of the few Italian restaurant chains that buy very little from outside as it produces most of its offer in its business and what is not produced there is retrieved by friends companies that follow the principles of the DOK Dall’Ava group.

Alle Grazie

Alle Grazie Restaurant Pizzeria is located in Pordenone, near the old town.

In our restaurant you can enjoy delicate dishes of fish and meat cooked with care, with high quality ingredients and accompanied by a wide selection of Friulian and Italian wines.

Alternatively, we offer a wide selection of pizzas, from the classic Margherita to those with the addition of DOP, seasonal and fresh products.

In addition, from Monday to Friday we offer a set menu at a fixed price.

We organize special dinners for occasions and parties.

Every customer will be served and pampered: from those who need to eat quickly to those who have the opportunity to enjoy with comfort our specialties. Even children are welcome: pictures to color, baby pizzas and dishes are waiting for them!

The restaurant is well–equipped for people with disabilities.

If you want to eat well, to impress your girlfriend or your boyfriend, your family and friends, you are in the right place!

We also offer a takeaway service for both pizzas and dishes!

Al Gallo

After a good job of renovation, Al Gallo Restaurant has reopened. We are in the very historical center of Pordenone, in the heart of the town, just a stone’s throw from the river Noncello and that famous dock called Portus Naonis which gave it that name. The restaurant was founded around 1850 and it is said that the name was chosen because it was located at the entry of the town and facing the rising sun, as the rooster (gallo) sings at the break of day. To manage the restaurant in Pordenone, recently honored by the Region with the insignia of hisorical place, there are Andrea Spina and Dorotea Pitton, who offer sea food because of their work experience in Grado.

Al Cavaliere Perso

Very cozy venue, with two small tables outside. The dishes are good and well–balanced in taste, and the service is adequate: no long waiting times. Good location, as close to the center. ... go there at least once.

WEEST

The meetings among people with a natural affinity can result in great things.

What has happened between Ferruccio Villalta from Fiume Veneto and Jodi Parsons from Queensland in Australia is the proof.

Jody began his experience as a cook in restaurants in Southeast Asia, France, England, to come to London in 2000, where he had the role of Pastry Chef at the Real Greek Fodd, which won the award for Best New Restaurant in London.

They met in The Mansion of Amsterdam and began their professional journey together, which led them to Zanta Beach in Curacao as Bar Manager and Chef Manager. Their path continued to Formentera at the Las Banderas restaurant and went on to Ibiza, where they founded a catering company, Haiku Cocktail & Catering providing to stars of international fame their support for Parties and Events, also global.

They decided to attain Pordenone where they opened WEEST (West+Est Cooking) which contains a summary of all their international experiences, creating a fusion of the Italian tradition with its natural products, and spices from around the world. A practical example may be the Colonnata lard wrapped around a pan–fried Sicilian prawns and dipped in a Thai–style pumpkin soup with Lemongras, Galangal, Kaffir and Lime Leaves.

Their attention to menus is maniacal and, given the size of the restaurant (30 seats), every client feels pampered and served with perfect timing between a dish and the other. Ferruccio has devoted particular attention to wine. Over time he has created in his wine cellar a fine wine list, while maintaining attention to products that are native Friulian, it offers wines from around the world.

Italian wines are, however, the priority of the wine cellar.

The restaurant has also become an important meeting point for happy hours, and in this case the bubbles are its point of strength with the Italian Brut that are represented by all the most important brands of both classical method or Charmat method.

Among the red wines stand out: Barolo of Perusso, Cabernet Sauvignon of Masut da Rive, Refosco of Fossamala and Chateau Pey La Tour. Among the white wines there are: Tocai of Doro Princic, Ribolla Gialla extreme of Renato Keber and Pinot Bianco of Figel.


Periodically, the restaurant organizes events that are related to culture during the international event “Pordenonelegge”, setting up on the restaurant”s walls the paintings of young Italian as well as international artists, such as the American Dillon.

The theme nights offer tastings of the best wines that Ferruccio combines expertly to prepared dishes.

Now, consolidated events are the Japanese Tuesdays, where on Tuesdays, Jodi prepares Japanese cuisine including sushi, shashimi in all their variations.

The menu of Weest is strictly seasonal and respectful of the products of the country that each dish represents, with the additional quality of a fusion of Italian products and cooking methods from other culinary cultures.

With no doubt, Weest represents the new generation of restaurants that have a global vision of the restoration, keeping Italian identity intact in all its quality.

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