The Sirk family’s Trattoria al Cacciatore is a landmark for Friulian gastronomy. It is situated in the heart of the Gorzia Hills. It is characterized by a simple décor, which is both rustic and elegant at the same time. It is a place to enjoy authentic cooking from the local territory which is distinguished by a constant gastronomic research united with tradition, history and passion. Only top-quality local products are used here, including wine vinegar which is house-made, D’Osvaldo ham, and cheeses from the mountain pastures of the Gulian Julian pre-Alps. They are valorized and proposed with innovation. The menu is composed of refined dishes with intense and recognizable flavors, such as the antipastowith goose and trout liver. The fat goose liver with its decisive flavor is served nestled inside a salty brioche. It is a perfect pairing to the trout which confers the right freshness for an elegant dish with traditional flavors. Another dish with well-defined flavors is the venison with trout eggs and pistachio. It unifies products from the land with those from fresh water. The venison fillet, which is braised alla braceand rosy on the inside, is enhanced by the trout eggs for a perfect sapidity and lightness. Everything comes together with the help of a full-flavored puree of pistachio, resulting in a total balance in the flavors. The bond between tradition and innovation is a feature of all of Alessandro Gavagna’s dishes. They are always prepared with fresh, seasonal products. The pre-dessert and dessert proposals are also always original and vary from season to season. The strawberry grape soup is a dessert with a variety of elements with different textures: merengue, strawberry grape sorbet, a salty cookie and a white chocolate mousse. Everything is accompanied by a soup of strawberry grapes and grated lime zest for a complete harmony of fragrance and flavor.
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