The story
Nestled in the Umbrian hills, chef Giulio Gigli’s Une was long called “stellati non stellati”—starred without a star—until it earned its first Michelin star in November 2023. “Where The Foodies Go” calls the experience “phenomenal,” reporting that every tasting-menu dish scored a perfect 10/10 and the entire meal, wine included, came to just €130 for two. It’s refined, inventive, and remarkably accessible.
Standouts include the Robiola di Capra con Acqua di Borragine e Uova di Trota, a bold Fregi Terno farcito with peanut and spice, and the deeply savory Pasta alla Norcina with truffle sausage. A delicate Tagliatella with elderflower cream and wild asparagus contrasts with a Piccione enriched by chocolate, saffron, and yarrow. Une makes you want to book a return trip immediately.
Synthesised by AI from every creator’s review. First reviewed 2022.
Most-loved dishes
AI summary of what 12 dish mentions say about the food
Une’s trout with crispy skin and agretti earns unanimous praise, with reviewers calling the cooking precise and the flavors deeply satisfying. The overall vibe is one of quiet, refined elegance that lets the ingredients shine.
“This dish features trota fario cooked at low temperature, marinated, and then the skin is blown (soffiata) — the first time I've seen this technique on fish skin. The skin becomes crispy and biscuit-like. The trout itself tastes like the streams it came from, and when you break the skin and mix everything, it's the perfect bite. The combination of the crispy skin, the tender fish, and the agretti is a perfect mix of land and sea.”
What creators say
1 creator has covered Une. Most active: Where The Foodies Go
- Where The Foodies GoLoved
Gli "stellati non stellati" (Edit: dal 11/23: 1⭐ Michelin) - Une - Viaggio In Umbria - Ep.2 · @ 0:00
Une is a phenomenal fine-dining restaurant in Capodacqua di Foligno, Umbria, where chef Giulio Gigli delivers a stellar tasting menu at an incredible price — every dish was a 10/10, and the whole experience, including wine, cost only €130 for two people.
Dishes mentioned
Robiola di Capra con Acqua di Borragine e Uova di Trota
This amuse-bouche is a robiola di capra from the Calcabrina farm in Montefalco, immersed in a water made with borage, and hiding some trout roe. The combination is phenomenal — the cheese is very light, and the trout roe pops in your mouth, completing everything perfectly. The sweetness from the pomegranate is very subtle.
Fregi Terno Farcito con Arachidi e Spezie con Salamina Fresca e Riduzione di Melograno
This is a fregi terno stuffed with peanuts and some spices, accompanied by fresh salami and a pomegranate reduction. The combination is excellent — the crunchiness of the fried pastry with the savory salami and the sweet-sour pomegranate works beautifully.
Tigella Aerea con Pecorino di Manciano e Tiratina di Salame
This tigella is 'aerea' because they make the dough with yeast, so it's much softer and lighter. It's made with pecorino di Manciano and on top a 'tiratina' of salami. It's a dish that's both simple and genius — in your mouth you feel like you're eating a normal tigella with pecorino and salami, but the salami isn't there; it's just the flavor. It's phenomenal, and the texture is perfectly crunchy on the outside and soft inside.
Pasta alla Norcina con Salsiccia al Tartufo
This is a pasta alla norcina with truffle sausage. I've eaten a lot of pasta alla norcina in my life, but this is the best I've ever had. The pasta is perfectly cooked — soft inside but still crunchy outside. The cream is barely there, and the reduction of the sausage is incredible. It's a wonderful reinterpretation, at stellar levels.
Trota Fario con Pelle Soffiata e Agretti
This dish features trota fario cooked at low temperature, marinated, and then the skin is blown (soffiata) — the first time I've seen this technique on fish skin. The skin becomes crispy and biscuit-like. The trout itself tastes like the streams it came from, and when you break the skin and mix everything, it's the perfect bite. The combination of the crispy skin, the tender fish, and the agretti is a perfect mix of land and sea.
