Al Cjasal

The story

Al Cjasal: Family-Run Modern Country Cooking in Latisana, Italy

A Farmhouse on the Tagliamento

On the right bank of the Tagliamento River, where the water flows slowly and the landscape seems suspended in time, Al Cjasal occupies a restored early-1900s farmhouse. Opened in 1999 by Enzo Manias and Gobbato Rosellina, the restaurant is now guided by their sons, Stefano and Mattia Manias. What began as a family story has evolved into a contemporary vision—delicate, aware, rooted in listening to the land, the seasons, and the emotions they evoke.

Garden as First Ingredient

A few steps from the kitchen, the restaurant’s vegetable garden is the starting point. Herbs, flowers, and vegetables are harvested at their peak, when aroma and character are strongest. The garden teaches patience and balance; from seed to plate, the journey is short, and time is always respected. This direct connection to the earth shapes the cuisine, which moves between memory and intuition, depth and lightness.

Two Chefs, One Vision

Stefano Manias built his career alongside Enrico Bartolini, developing a precise, rigorous approach focused on detail and essentiality. Mattia Manias spent six years with the Alajmo family, absorbing rhythm, precision, and a dynamic view of cooking. Together, they create dishes that are instinctive yet measured, where the ingredient guides the result. The cooking is not loud—it reveals itself slowly, leaving a lasting impression.

Tasting Menus and Cicchetti

The menu follows the rhythm of nature. Each ingredient is chosen in its best moment and treated with respect. Alongside multi-course tasting paths, Al Cjasal offers cicchetti—small, concentrated bites that open a dialogue with flavour. These informal plates allow guests to explore the kitchen’s identity in a freer, more immediate way. The Michelin guide, which awarded the restaurant a Recommended status in 2026, recognizes this balance of precision and warmth.

Country Cooking, Modern Soul

Al Cjasal’s cuisine is firmly rooted in the Venetian countryside but expressed with a contemporary sensibility. It is country cooking elevated by technique, without losing its soul. The restaurant’s air-conditioned interior, outdoor seating, and wheelchair access make it welcoming for all. Whether you choose a tasting journey or a few cicchetti, the experience is one of quiet discovery—where every flavour has a reason to be.