Restaurant in Ruda, Italy
One Michelin star, serious wine, book ahead.
Osteria Altran earned its 2024 Michelin star delivering Friulian-rooted Italian cooking in a converted farmhouse in Ruda — at a €€€ price point that undercuts most comparable starred restaurants in northeast Italy. Chef Alessio Devidè's kitchen is precise without being showy, and owner Guido Lanzellotti's deep knowledge of the wine cellar makes this a particularly strong choice for food-and-wine travelers. Book well in advance: availability is tight.
If you have eaten at Osteria Altran once, the question on a return visit is not whether the food has improved — it is whether the kitchen has changed direction. The short answer: it has not, and that is exactly the point. Chef Alessio Devidè continues to work the same productive tension between Friulian regional identity and his own reinterpretations of classic Italian cooking. The Michelin star awarded in 2024 confirmed what regular guests already knew. At the €€€ price tier, this is one of the most direct value propositions in northeast Italy's fine-dining circuit, and it is harder to book than it looks.
The restaurant sits on Via Cortona in Ruda, a small town in the Udine province of Friuli-Venezia Giulia. The physical setting matters to the decision: this was once a farmhouse, and the space carries that history without leaning on it as a decorative crutch. The room reads as quietly romantic — the kind of place where the food is the event, not the Instagram backdrop. If you are traveling from Trieste or driving through from Slovenia, Ruda is a reasonable detour rather than a major destination commitment. Factor that into your logistics: this is not a walk-in venue, and it is not on a city restaurant row where you can pivot to an alternative if your reservation falls through.
Owner Guido Lanzellotti runs a wine program that deserves serious attention. The cellar is large, and Lanzellotti's knowledge of Italian labels , particularly from Friuli, one of Italy's most underrated wine regions for white wines , is the kind of resource that separates a good meal from a great one. If wine is central to why you travel for food, ask for his input directly. This is not generic sommelier table service; it is the kind of conversation that shapes the meal. For context, Friuli produces some of Italy's most compelling orange wines and indigenous white varieties, and a cellar in this region with an engaged owner is a genuine asset.
The cooking under Devidè is modern Italian with a regional anchor. Local specialities appear alongside reinterpreted classics, and the emphasis throughout is on ingredient quality and careful preparation rather than technical showmanship. This is not a kitchen chasing progressive Italian trends in the way of [Le Calandre in Rubano](https://www.joinpearl.co/restaurants/le-calandre-rubano-restaurant) or the multi-course architectural ambition of [Osteria Francescana in Modena](https://www.joinpearl.co/restaurants/osteria-francescana). Altran is working in a different register: assured, grounded, and confident enough in its ingredients to let them lead. That is the casual excellence argument here , the room and the format feel relaxed, but the kitchen is operating at a level well above what the setting implies.
The €€€ price tier places Osteria Altran a full bracket below the €€€€ Italian fine-dining comparisons most travelers use as a reference point. Against venues like [Dal Pescatore in Runate](https://www.joinpearl.co/restaurants/dal-pescatore-runate-restaurant) or [Enoteca Pinchiorri in Florence](https://www.joinpearl.co/restaurants/enoteca-pinchiorri), you are spending meaningfully less for a Michelin-starred meal with a strong wine program. The trade-off is location: Ruda is not Florence or Lake Garda. But if you are already planning time in Friuli-Venezia Giulia , or routing between Venice and Trieste , the detour cost is low and the quality ceiling is high. A 4.7 Google rating across 98 reviews indicates consistent delivery, not a venue riding a single good season.
For wine-focused travelers, the combination of Lanzellotti's cellar and Friuli's indigenous varieties makes this a stronger destination than the star count alone suggests. The region produces Ribolla Gialla, Friulano, and Ramato-style Pinot Grigio that are difficult to find elsewhere at this quality level, and pairing them with cooking that is rooted in the same geography is a coherent experience. That alignment between kitchen and cellar is not guaranteed even at more decorated Italian restaurants.
Reservations: Hard to secure , book as far in advance as possible; walk-ins are not a realistic option given the format and location. Hours: Wednesday through Friday from 8 PM, Saturday and Sunday from 1 PM; closed Monday and Tuesday. Price tier: €€€ , significantly below comparable Michelin-starred peers in Italy. Dress: No dress code is confirmed in the data, but the setting and Michelin context suggest smart-casual is the appropriate baseline. Getting there: Ruda is in the Udine province of Friuli-Venezia Giulia; plan for a drive , this is not accessible by public transport in any practical sense. Wine: Engage with owner Guido Lanzellotti on wine selection; the cellar is a core part of the experience, not a secondary consideration.
| Venue | Cuisine | Price | Booking Difficulty |
|---|---|---|---|
| Osteria Altran | Italian | €€€ | Hard |
| Atelier Moessmer Norbert Niederkofler | Italian, Creative | €€€€ | Unknown |
| Dal Pescatore | Italian, Italian Contemporary | €€€€ | Unknown |
| Enoteca Pinchiorri | Italian - French, Italian Contemporary | €€€€ | Unknown |
| Enrico Bartolini | Creative | €€€€ | Unknown |
| Le Calandre | Progressive Italian, Creative | €€€€ | Unknown |
Key differences to consider before you reserve.
Specific menu items are not publicly listed, but the kitchen under chef Alessio Devidè works with local Friulian specialities alongside reinterpreted classic Italian dishes. Given the Michelin star and the emphasis on top-quality ingredients, trust the kitchen's lead and ask about the seasonal dishes when you arrive. The wine pairing is worth considering — owner Guido Lanzellotti has an extensive cellar and is known for matching bottles to the meal.
At the €€€ price tier, Osteria Altran sits a full bracket below the €€€€ reference points most travelers use for Italian fine dining, which makes a tasting menu here a reasonable proposition for what you get. The Michelin star (2024) gives the kitchen credibility. If you are driving in from elsewhere in Friuli or Trieste specifically for this meal, the tasting format is the stronger bet over ordering à la carte.
The database does not confirm bar seating at Osteria Altran. Given the format — a small gourmet restaurant converted from a farmhouse in rural Ruda — counter or bar dining is unlikely to be an option. Plan on a reserved table; walk-ins are not realistic here.
Yes, and it fits the occasion better than a city restaurant at the same price point. The farmhouse setting in the Friuli countryside, a Michelin-starred kitchen, and a wine cellar with an engaged owner who recommends pairings in person make it a strong choice for a dinner where the evening itself is the point. Book as far in advance as possible — the restaurant is small and fills up.
The venue sits in a converted farmhouse and holds a Michelin star — that combination typically calls for neat, presentable clothing rather than formal attire. Think a collared shirt or blouse rather than a suit. Nothing in the database specifies a dress code, so if you are uncertain, call ahead when making your reservation.
At €€€, it is priced fairly for a Michelin-starred kitchen in a region where comparable city restaurants charge more. Chef Alessio Devidè's focus on Friulian ingredients and the wine program anchored by Guido Lanzellotti give the meal substance beyond prestige. If you are already in Friuli, the answer is yes. If you are making a dedicated trip from a distance, it is worth pairing with other regional stops to justify the journey.
Keep this venue in your Pearl passport, rate it after you visit, and track it alongside every other place you collect.
