Integraldo — Restaurant in Majano

I stayed only one night unfortunately. Rooms were modern organised and clean. I had a room to the back of the hotel which was very silent. Aircon working very well. Bathroom was good. Bed was very comfortable so five out of five for the room Dinner was marvelous! Local cured ham - a big portion as a starter and then a focaccia with local buffalo mozzarella, and this cured him tasted great but I have to warn you! The portions here are not for the lighthearted. I couldn’t finish the focaccia and it was a shame. Dessert was also very nice, but I would most likely choose a different one next time because they have a lot of great choices. Restaurant gets full even mid week of season a lot of locals as I assume when you stay overnight, definitely make sure that you reserve a table. Same quality of food applies for the breakfast! Also a five out of five for the quality of the food. What was also very remarkable was the staff! Each and everyone was kind, polite, attentive, and very, very friendly . So altogether a stay that I will not forget and a place I will stay again whenever I have business in the region or when on vacation. Thanks to all the stuff that made this one night stay and the evening, the a most rememberable experience. Also five out of five for...

This is yet another place where pizza is almost a pizza, but in fact it is not. The pizza margherita - as almost everywhere in Italia - it isn't simply made by mozzarella & pomodoro: the mozzarella is nowhere to be found, instead you'll have the classic Italian substitute which is a cheap and revolting cheese, that is far even to look like mozzarella. If you look for a traditional pizza, well...

Di gran lunga una delle migliori brioche che io abbia mai assaggiato, gli ingredienti con le quali sono prodotte, sono naturali e provenienti dalla zona. Il burro e le farine provengono da alcune realtà non troppo lontane; sempre proventi ti dal Friuli-Venezia Giulia. Per chi è vegano, hanno anche delle scelte alternative senza tuttavia utilizzare grassi idrogenati in sostituzione. Utilizzano altri grassi naturali ma comunque non margarine o simili. Io comunque non le ho assaggiate. Posso invece descrivere quelle normali dove il calore del burro mi permane nel sapore e in bocca per i minuti successivi alla mia colazione lasciandomi una piacevole sensazione. Le farine che utilizzano per l’impasto non sono raffinate, sono invece di tipo semi integrali. Unendo così il salutare al buono. Vendono anche pane di diversi tipi, e per chi volesse far colazione con qualcosa di diverso dalle brioches, producono anche una grande varietà di dolci dai classici a quelli di nicchia e diversi dai soliti, spaziando dal tiramisù alla torta di pane carnica, dallo strudel alle bavaresi al pistacchio , dai tortini cocco e mandorle alla cheesecake di ricotta di...