The story
In the heart of Friuli, in the town of Mortegliano, the trattoria Da Nando has been a fixture since 1960. It began with Ferdinando "Nando" and his wife Isolina—she in the kitchen, he behind the counter. Today, the second and third generations—brothers Ivan and Sandro, alongside their children Marco, Giulia, Leonardo, and Stefano—continue the work, bringing fresh energy to a place rooted in the warmth and hospitality typical of "Da la Nestre Tiare."
The kitchen is an exaltation of Friulian identity, reworked by the family and their chefs according to the seasons. Spring brings delicate asparagus and wild herbs; summer offers porcini and mushrooms from nearby Carnia; autumn and winter are dominated by the Rosa di Gorizia and white truffle. Classics like Polente cuinciade, Prosciutto di Cormons, and Formadi Frant appear alongside the season’s best produce. The result is a cuisine that feels both timeless and immediate—earthy, generous, and true to its territory.
Beneath the trattoria lies a wine cellar that is a destination in itself. More than eight meters underground, it holds over 120,000 bottles across three naturally climate-controlled rooms. Ancient techniques—air ducts and breathable bricks—regulate temperature and humidity, creating the ideal environment for the wines to mature slowly. It is a serious, quietly impressive collection that complements the menu’s regional focus.
Da Nando’s commitment to quality has earned it a Michelin Recommended status, a nod that affirms what regulars have known for decades. The restaurant also offers a catering service, Fuori Casa, which for over twenty years has brought the same kitchen and full mise en place—no precooked dishes—to events and ceremonies anywhere in the region. For those who wish to stay, the adjoining Albergo provides twelve comfortable rooms, a peaceful base for exploring Friuli.
Recognition
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