Food

Here you will find the flavors of the Carnic mountains, with the products of the nearby huts, the best selections of cold cuts in the area and the typical summer dishes of the Valle del But.

Restaurant

At Rifugio Tamai, the long-awaited wild ingredients, carefully foraged here on Mountain Zoncolan, are combined with vegetables we grow in Sutrio to create unexpected harmonies.

We have treasured what our families taught us and added something extra, something uniquely ours.

Cover charge (adults only): € 2.00

BRUNCH | FROM 09:30AM alle 11:30AM

HAM AND CHEESE OMELETTE 8
SWEET OMELETTE 7.5

Kaiserschmarren-style with red Barries compote. Vegetarian
DARK CHOCOLATE AND TOFU MOUSSE 6

Vegan. Gluten-free. Lactose-free.

LUNCH MENU | FROM 12:00 NOON TO 3:00 PM

STARTERS

BEEF TARTARE 17

fwith whipped salted butter, pickled kale and toasted bread
Whipped mountain butter 8

with chamomile powder, wild pickles and rye bread . Vegetarian
Charcuterie board 15

local cured meats and cheese, homemade pickles and bread
Vegan board 12

homemade vegan cheese and fermented cashews, with pickles and bread | Vegan. Lactose free
Mountain fresh ricotta cheese 9

with dandelion and fir jelly | vegetarian. Gluten Freee

to start

Bread gnocchi with larch oil 9

with vegan cream and alpine dukkah | Vegan.Lactose Free
Summer root vegetable soup and smoked sausage 10

with sour cream | Gluten Free.
Wild garlic fried rice 11

with wild mint, almonds and lemon | Vegan. Gluten Free. Lactose free
SAUTEE BLACK KALE GNOCCHI 13

with crunchy bacon and smocked ricotta
BEEF RAGU TAGLIATELLE 10

Lactose free
Cjarsons 13

traditional vegetarian dumplings filled with wild herbs and pumpkin. Served with brown butter and smoked ricotta cheese. Vegetarian

to continue

Meat rolls wrapped in butterbur leaves 13

Lactose free. Gluten free.
Wild vinegar glazed ribs with homemade ketchup 17

served with sweet potato fries | Gluten Free. Lactose Free
Leek, potato and mountain trout stew with watercress oil 14

Lactose-free. Gluten-free
Cucumber and local blue cheese salad 8

with savoury granola | Vegetarian. Gluten Free
FRICO AND POLENTA 12

vegetarian. Gluten free
Baked sweet potato with hummus and pickles 10

Vegan- Gluten Free. Lactose Fre

desserts | all day

Vegan wild chamomile pannacotta 5

Vegan. Gluten-free. Lactose-free.
apple strudel with walnuts 6

Vegan. Lactose-free.
linz tart 5

Soft almond crust tart with cranberry jam. Vegetarian
hazelnut and chocolate cake 5

Vegetarian. Gluten-free

SUMMER KIOSK

Mountain ramen 12

Broth with noodles, meat and vegetables. lactose Free
TOASTIE 8

with mountain ham and cheese
pulled CHICKEN sandwich 10

with red cabbage pickles
sausage sandwich 10

with sausage, cheese and sweet and sour handmade red onion
cheese sandwich 8

with homemade kimchi and sage
vegan BURGER 9

with vegan hamburger, pickles
sweet potato fries 6

The producers

Great attention to quality and respect for the environment: these are the characteristics we look for in the local products with which we compose our menu. Below we present the companies that make the raw materials of our dishes.

Wild products

The wild elements you find in the dish, whether they are spontaneous herbs, roots or plant parts, are collected, packaged and processed by our family farm.

The cheeses

The cheeses used in our dishes are processed in Sutrio in the Alto But Social Dairy, established in 1969 to collect milk from the entire valley and continues to do so today.

The meats

The meats we use are very fresh Friulian meats produced by the butcher of Zuglio Molinari.

Cold cuts

our cold cuts are prepared in Sutrio in the La Vecje Becjarie butcher's shop using the traditional method and naturally smoked without the addition of preservatives, additives or dyes.

The fish

The trout and char that you find on the menu are raised in Sutrio, with the classic method, by the La Trutefish market, fed only by spring water from the Zoncolan basin.

Vegetables

the gardens where we stock up on fresh seasonal vegetables are located in Villa Santina, in the La Sisile organic farm where Elena produces and collects the fruits of her land.

Flours

the flour we use for our rustic polenta is from Socchieve and for this reason it is called Socchievina polenta flour, organic and semi-wholemeal. It is stone ground in a historic mill. The hemp flour for our breadsticks is from Ub Organics, based in Tolmezzo.

Craft beer

As a craft beer we have chosen the IPA of Sutrio, from the BONDAI craft brewery, amber and with resinous and herbaceous notes, with a bitter background.