Near the archaeological site, this restaurant offers traditional local “zero-kilometre” ingredients, such as spring asparagus and dried, salted cod. Don’t miss the mushrooms or the bean-and-cereal soups in autumn, or the typical Friulian dishes with a modern twist, like braised meat with merlot. There is ample space for the fish: the menu stand out the calamari celery, grouper creamed, sardines in savor, clams alla marinara and baked fillet of St. Peter.