The story
Since 1887, Agli Amici has been the Scarello family home. Today, that same house in the Godia district of Udine is a two-Michelin-star restaurant where guests are welcomed not as customers, but as friends. “Hic manebimus optime,” reads the sign on the door — here we will stay most happily. It is a promise that brothers Emanuele and Michela Scarello take to heart, offering a table built on over 130 years of tradition yet firmly rooted in the present.
The kitchen, led by Chef Emanuele Scarello, draws its strength from the extraordinary larder of Friuli Venezia Giulia. This region, which stretches from the Adriatic to the Alps, provides the restaurant with everything it needs: fresh sea bass and scampi, Istrian sea urchins, the algae of the Grado lagoon, meats from local Red Pied cattle and pork, vegetables (including the famous potatoes of Godia), and wild herbs gathered from the meadows. "All ingredients that are the foundation of our cuisine, where we discard the superfluous and seek the essence," the team explains. This modern cuisine is precise and stripped back, letting the quality of the raw materials speak.
The restaurant’s excellence has been recognized with two Michelin Stars, a testament to the consistent, refined cooking that has made Agli Amici a destination in northeastern Italy. The Scarello family’s philosophy is refreshingly direct: "We are not here to impress you, we only want you to feel good." That warmth, combined with a serious approach to sourcing and technique, defines the experience.
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Agli Amici is the home of the Scarello family, with a tradition dating back to 1887 when an inn was opened for travelers journeying from the Friuli region to Habsburg lands. The legacy that Emanuele and Michela Scarello have inherited from this history is an integral part of a path shaped also by the teachings of their parents, Tino and Ivonne, who in the 1970s transformed the trattoria into one of the finest addresses in the Northeast, not only in Italy, culminating in the award of a second Michelin star in 2013. Located just a few kilometers from Udine, Godia is nestled in a stunning rural landscape. The tradition of Kennebec potatoes is ever-present at this table, served either as gnocchi or as freshly pressed juice; so too is the Friulian heritage of poultry and pork, which comes alive both in its purest form as a tribute to their roots, and in precious reinterpretations guided by the chef’s creativity, proudly producing some of the region’s finest head cheese. Emanuele Scarello is a chef of innate elegance, perfectly blending the robust character of Friulian cuisine with the inspirations of a culinary vision that looks far beyond, toward the Adriatic and, at times, even the East. The Blue Lounge, an elegant dining room where guests can enjoy an aperitif accompanied by the indispensable San Daniele ham and impeccably crafted amuse-bouches, has recently been restored. Two menus are offered: NuovaMente Agli Amici and NaturalMente Agli Amici, the latter being entirely plant-based. Among the contemporary dishes worth noting are: red prawns with green tomato water, nasturtium flowers and leaves; calamari cacciaroli with beans, yuzu, and nduja; pearl barley with clams and osmanthus; rabbit with fig molasses, chocolate, and basil; seaweed, lagoon herbs, and sea buckthorn; alpine cheese risotto with mushrooms and black truffle. Michela Scarello confirms herself as one of Italy’s foremost front-of-house professionals: entrusting your wine journey through the region’s finest labels to her is an authentic pleasure.
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