During the week + dinner on weekends
If you visit us during the week, and on Saturday and Sunday evenings, you will find the à la carte menu: a gourmet proposal focused on valuing our beloved mountain.
A la carte menuSaturday, Sunday, and holidays for lunch
However, if you would like to spend the weekend among our woods, the tasting menu will guide you in discovering dishes tied to the tradition of family lunches.
Tasting menuCuisine
The head chef of the restaurant alongside Alessio Manzoni; the kitchen is his realm. He faces the tough challenge of transforming agricultural efforts into unique and identity-defining dishes.
His creative personality significantly shapes his culinary vision: aesthetic, minimalist, and meticulous.
It is this very aesthetic and precise perspective that leads to the creation of extraordinary compositions and platings.
At 14, he aspired to become a chef, and from there, he never wavered.
Dopo aver girato l’Italia e l’Europa, l’approdo a Udine dalla famiglia Scarello è stata tra le esperienze più significative. Tanti anni a fianco di Emanuele Scarello e Michela nel ristorante Agli Amici (2 stelle Michelin), e l’apertura nell’estate 2021 in Croazia de Agli Amici Rovigno, premiato con una stella Michelin dopo solo 75 giorni di lavoro.
In 2021, his new adventure at our restaurant began.
The Cellar
My passion for wine and its stories led me to explore wine-growing territories.
This journey of discovery, stimulated by friends, guests, and the many tips from vignerons met along the way, has taught me the importance of curiosity.
Every opened bottle is thus a thank you for the trust received, in the hope of always honoring it.
Born in '96, driven by passion, a desire to delve deeper into the oenological world, and enthusiasm towards a more conscious and sustainable lifestyle, Vlad moved in 2020 to Val Brembana to become a sommelier at Agriturismo Ferdy, managing the cellar, restaurant, and wine pairings.
If he's not in the dining room, you'll definitely find him in the cellar.
Ours is a mountain identity cuisine that firmly expresses its strength, with awareness of its limitations and with wisdom the ways to overcome them.
Erbe Spontanee
Narrating Forests and Pastures
Granun waffle, creamy Agro del Ferdy and caramelized onion, wild garlic gel, and the colors of the season
Carni Etik
Valuing ancient breeds
Etik Cow Fillet, Cochlearia, Broth Reduction, seared with oil.
Cheese
Honoring the Heroes of the Mountain
A unique trolley in the world where cellar reserves are kept: creamy Stracchini, perfectly aged Mascherpe, bloomy rinds, and forms of AVB DOP Formai de Mut panic and more.
Latte
Rediscovering Our Story
Milk rice, romice sauce, brown stock, and pure cocoa