Cristofoli - Treppo carnico

We chose this restaurant following a local friend 's tip. We found just what we have been looking for in years in this area: a family run restaurant where most ingredients are grown and prepared within the family following the traditional habits of when food was not industrialized nor manipulated with chemistry and cooks didn 't appear on tv shows. We have gone twice in a week and appreciated the menu changed according to the available ingredients. Therefore the meals are explained by the person who takes the order (probably the owner by the knowledge she had on how each meal was prepared and origin of the ingredients , there 's no written/printed menu. We loved that! There 's a variety of starters (wild herbs cake, salad with speck smoked ham , family produced hams and salame amazing old time flavor and texture , potato flan, toç in braide a traditional meal based on polenta and smoked ricotta . First courses varied from home made pasta (blecs with wild meat, to the home made cjarsons very delicate with an excellent balance among the several spices and herbs from vegetable soup to more traditional ragout sauce pasta. Second courses had two types of wild meat, beef from family raised cows, roasted meat, the regional dish 'frico ' (a combination of different cheese and potatoes cooked together , all served with home made polenta (sort of corn bread . There was a good variety of side dishes: stewed bell peppers, baked potatoes, mixed salad and green salad from the vegetable garden, brovade (fermented in grapes skin red turnip , red cabbage. Portions were just right and we went for the desserts. Surprisingly, aside of the traditional tiramisu ' and apple strudel, which was amazing thanks to a fine texture of its filling, we could choose among a fresh and tasty melon mousse, a coffee frozen cream, an orange frozen cream and a crusty cake topped with jam (crostata . The home made walnut liquor deserves a special mention, it 's so good! There 's a wine list of regional wines with a good selection and the house wine is fine as well (one day we chose three wines from the wine list and the other day a house wine . The quality was constant both days we went and several meals were available just on one day. I take it as a sign it is all freshly prepared according to the local availability of produce. Although we had three courses and wine we didn 't feel stuffed nor heavy afterwards. The dining room is very clean and cozy, decorated according to the local traditional design, there are table clothes and a beautiful fireplace (Fogolar with benches all around. Tables are at a distance and the overall experience is very pleasant. Prices are fair, service is prompt and gentle. Location is at easy reach, right at the center of Treppo Carnico, a lovely town by the Alps. We consider this a hidden gem and we will return.

Local products and delicious food characterize this family-run hotel-restaurant. Ask Ms Novella for some tips and you will have no regret. She's been like a grandma for my girlfriend and I. Looking forward the next time!

We stayed at Cristofoli on 21/07/2016 after a long motorbike ride over the alps. The hosts were extremely gracious, considering we spoke limited Italian. The renovations at this hotel have made it a beautiful and very comfortable place to stay. To top it off, we had authentic Italian food for dinner, which was absolutely wonderful. We were sad to leave! Thank you for a great time!!

We stayed in this hotel only for one night on the occasion of a motorbike ride in the area. newly renovated rooms, cozy and clean, with bathroom and shower large and comfortable, varied and plentiful breakfast, extreme kindness of the components of the cristofoli family and spectacular dinner at their restaurant. traditional dishes in gourmet version. Really good!

A treppo carnico, on the road that from arta terme leads to paluzza and paularo, there is this historic hotel-restaurant. nothing showy, rather banal room and tavern, but traditional carnic cuisine is fabulous. Maybe the best I've tried in all the carnival: wild herb cake, cjalsons with a filling of gourmet, roasted with potatoes that melted in the mouth, strudel with thin pasta and filled with every well of god. next to a starry menu I remember with sympathy the owner, a kind lady, generous with the portions and the bis and arguta as a carnica knows to be. I was with a group organized by locals: I don’t know if this was an advantage, but for me it was an amazing and beautiful experience.