Avalon’s new restaurant offers a meat menu that creatively reinterprets the local cuisine; the new Executive Chef, Vincenzo Vitola, employs some excellent products from our territory (such as Radovich oil and Zidarich cheeses) with the aim of evoking the flavors and aromas of the Karst and uses strictly seasonal products.

You can also taste excellent pizzas, stuffed with high quality local ingredients, prepared with a semi-wholemeal dough obtained from a mix of Molino Moras flours which we let rise for at least 24 hours so as to be fragrant as well as easily digestible.