Antica Trattoria da Miculan

The story

Antica Trattoria da Miculan, Tricesimo (Udine) – Friulian Cuisine with a Creative Twist

A Creative Take on Friulian Tradition

In the heart of Tricesimo, just outside Udine, Antica Trattoria da Miculan tells the story of Friuli through its plates. Chef Riccato, who took over the osteria with his wife Michela when he was just 22, brings a deeply personal vision to the table: traditional Friulian recipes reimagined with creativity and precision.

The kitchen draws on fresh, local ingredients from across the Friuli Venezia Giulia region, sourcing from well-known local producers. This commitment to traceability and quality is the foundation of every dish. Michela, the restaurant’s sommelier, carefully pairs each course with an excellent selection of regional wines, completing the experience.

The restaurant’s approach earned it a Bib Gourmand from the Michelin guide, a recognition for good quality, good value cooking. It is a fitting award for a place where the focus remains on authentic flavour and genuine hospitality.

An Inviting Atmosphere for Every Season

The trattoria offers two distinct settings. In winter, a refined dining room with a working fireplace creates a warm and intimate space. When the weather warms, meals move to a spacious outdoor terrace, where the menu celebrates the season’s herbs and produce.

The atmosphere is welcoming and familiar, with traditional decor and a cordial team that makes guests feel at home. This is a place built around the pleasure of sharing good food.

Gluten-Free Without Compromise

Antica Trattoria da Miculan is proudly certified gluten-free, with a dedicated selection of dishes marked on the menu. The kitchen ensures that guests with celiac disease or gluten sensitivity can enjoy a full, flavourful meal without compromise.

A Chef with a Competitive Edge

Chef Riccato’s career includes medals from national and international culinary competitions, including the World Culinary Olympics and the World Cup. He was named Cuoco Emergente in 2002, won the Coppa Europa in 2007, and was recognised as Cuoco dell’Anno in 2014. He also served as president of the Udine chapter of the Italian Chefs Association. This competitive drive translates into a kitchen that is both disciplined and inventive.