The story
AB Osteria Contemporanea is the first fully personal project of chef Anna Barbina. After training at Niko Romito’s academy and gaining experience in Italian gastronomic settings, including the Michelin-starred Antonia Klugmann, she opened her own restaurant in 2018 in the small village of Lavariano, just a few kilometers from Udine. The name “AB” is more than an abbreviation—it is the chef’s initials, and the restaurant is designed as a mirror of her culinary philosophy. As the website states, “A personal declination of culinary art, which in its partiality finds beauty and uniqueness.”
The restaurant is divided into two distinct areas that reflect different moods. The front is a convivial osteria, a nod to Friulian culture where people gather for drinks and simple, quick meals. Here, guests can enjoy cicchetti and small plates, with prices ranging from €3.50 to €13 for fried items and cicchetti, and primi from €14 to €16. The rear space is more formal, designed for a refined dining experience. There is also an ample outdoor dehors, perfect for warm weather. Both spaces share a commitment to seasonality and fresh ingredients.
The kitchen focuses on modern cuisine that draws heavily from local ingredients and personal creativity. The menu changes frequently based on what is fresh and in season, so the restaurant does not publish a fixed menu. Instead, they offer a range of tasting options: “Scorciatoia” (shortcut) with four courses at €45, or a six-course “Completo” at €65, with wine pairings available. The osteria side offers a more casual, ever-changing lineup of dishes.
The restaurant has earned a Michelin Recommended distinction for 2026, a testament to the quality and consistency of Anna Barbina’s cooking. Beyond the regular dinner service, AB Osteria Contemporanea also hosts cooking classes, themed dinners, and tastings. The combination of a warm, welcoming atmosphere and a serious culinary approach makes it a standout in the Udine region.
Recognition
Ambience
Details
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