The story
Turistična Kmetija Breg serves authentic Friulian farmhouse cuisine in Cividale del Friuli, where sisters Adrijana and Mirela Peresin manage a restored hilltop property. Their traditional Brda kitchen draws ingredients from nearby gardens and local producers, shifting menus every few months to match what the land offers. This steady approach to rustic regional cooking earned a Gault&Millau 13.5 rating for its quiet consistency and honest preparation. Guests arrive expecting unhurried service and recipes that prioritize ingredient quality over theatrical presentation.
The menu balances earthy textures with bright orchard harvests, often pairing dairy with foraged greens. A sharp starter combines homemade ravioli filled with cheese, horseradish, and grated apples to create a complex first bite. Autumn brings barley cooked with aromatic grapes and shaved Parmesan, while broader noodles follow with brown butter and forest porcini. The kitchen also plates Friulian friko alongside toasted polenta, finishing traditional Brda cooking with soft pancakes stuffed with homemade strawberry jam.
A narrow access road climbs toward the estate, revealing a stone terrace that frames sweeping views of Schioppettino vineyards and the distant Julian Alps. Visitors rest under a massive fig tree beside the building, enjoying quiet afternoons without digital distractions. The dining room retains original architectural details from the old Briški home, creating a calm space for conversation. Long summer evenings here pair simple bread with locally selected wines, completing a day spent exploring the surrounding hills.
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