Four-Hands Dinner: Friuli meets Bibione
Friday, March 20, 2026, Ristorante Duca d’Aosta will host a special evening dedicated to the meeting of territories, identities and culinary visions: a Four-Hands Dinner featuring our Chef Alessandro Castelnuovo and Chef Anna Barbina of AB Osteria Contemporanea, a restaurant in Lavariano (UD), in the heart of Friuli Venezia Giulia.
An event that goes beyond a simple culinary collaboration: for one evening, Friuli Venezia Giulia will come to Bibione, bringing with it gastronomic culture, research, fermentations, vegetables, reinterpreted traditions and a contemporary perspective deeply rooted in its territory.
An evening that tells a story of vision, territory, and identity
This evening represents a particularly meaningful moment for us.
It is the first time we are collaborating with a female Chef, an important step that reflects the evolution of the restaurant world and the value of new perspectives in the kitchen.
Chef Anna Barbina’s cuisine is technical, identity-driven, essential and contemporary.
It originates from the land of Friuli and reinterprets it through precise and rigorous techniques. Her research is deeply rooted in the gastronomic memory of the region, transforming it into a refined, elegant and conscious modern experience.
Friuli Venezia Giulia Beyond Regional Borders
With AB Osteria Contemporanea, Friuli Venezia Giulia crosses its geographical borders to meet Bibione in a dialogue between sea and land, between Veneto and Friuli.
This is not merely an exchange between restaurants, but a meeting of gastronomic identities.
Bibione thus becomes a place of cultural connection, where different territories meet and enhance one another.
The Menu
A tasting journey intertwining the two souls of this collaboration.
Price: € 100,00 per person, wine tasting included.
WALKING FINGER FOOD
Bean hummus cannolo with fermented onion
Pancetta skewer with ’nduja caramel
Grass pea falafel with citrus mayonnaise
Curry and rosemary bon bon
Chianina beef roche with truffle brisée
WELCOME
Mixed root salad, raw, cooked and fermented
STARTER
Farmyard pâté crou
FIRST COURSE
Potato “in tecia” gyoza, Collina cabbage broth and fermented sauerkraut
MAIN COURSE
Cardoncello mushroom, veal and buckwheat grains
PRE-DESSERT
Hazelnut cremolato, vegetable ceviche in osmosis
DESSERT
Bread and bay leaf pudding
Chickpea water cake, coconut and lemon cream
Gingerbread with pear and wine cream
LA CHOCOLATERIE DEL DUCA
An evening designed for those who love discovering new territories through cuisine, for those who wish to experience contemporary gastronomy, and for those who appreciate an authentic dialogue between different yet kindred identities.
Friuli Venezia Giulia arrives in Bibione: we look forward to sharing its flavors with you.