The story
Located in the heart of Udine, Vitello d’Oro has established itself as a standout destination for those seeking authentic flavors with a refined touch. The restaurant offers a welcoming atmosphere that pairs perfectly with its focused, high-quality menu, making it a reliable choice for locals and visitors alike who appreciate a well-executed meal in a classic setting.
The kitchen’s commitment to excellence is particularly evident in its standout offerings. As noted by the creators at *Cosa mangiamo oggi?*, the venue provides an "incredible paella and tarta de queso experience." Their review highlights the Traditional Valencian Paella as a must-try dish, perfectly complemented by the rich, indulgent Tarta de Queso. Whether you are looking for a memorable dinner or a taste of expertly prepared classics, Vitello d’Oro delivers a consistently impressive culinary performance.
Synthesised by AI from every creator’s review. First reviewed 2023.
Most-loved dishes
AI summary of what 2 dish mentions say about the food
Critics rave about the ethereal Tarta de queso, a creamy, burnt-edge masterpiece. The overall vibe is one of rustic, soul-satisfying warmth.
“This is the tarta de queso from Quique Dacosta. The ingredients are queso, queso y queso. Cheese, cheese and cheese. The tip is the best part because it is a little less cooked, a little more leaky. Conquered the dessert.”
What creators say
1 creator has covered Vitello d'Oro. Most active: Cosa mangiamo oggi?
- Cosa mangiamo oggi?Loved
EIN PROSIT: Dietro le quinte dell'evento culinario dell'anno (che forse non conosci) ⭐⭐⭐👨🏻🍳👩🏻🍳 · @ 17:40
Vitello d'Oro is a great venue for an incredible paella and tarta de queso experience.
Dishes mentioned
Traditional Valencian Paella
Traditional authentic Valencian paella. Rabbit, chicken, Garrofón, bean, pepper, saffron. There are three varieties of rice in Aveo, Valencia, the Bomba is one, the Bombón and the Albufera. We're going to do it with Bomba at the boss's request. It can't be the Vialone Nano, Arbolio, not because it's not good, it's just that it's not good for paella. So you need low-starch rice, otherwise it will make cream and that's not the goal of paella. The paella rice should stick to the bottom of the pan. It's not wrong, it's not burned. It's burnt. It's the Mallard's reaction. Carlo's crusted char. Greasy, crunchy, not too salty, because paellas become too salted in a moment.
Tarta de Queso
This is the tarta de queso from Quique Dacosta. The ingredients are queso, queso y queso. Cheese, cheese and cheese. The tip is the best part because it is a little less cooked, a little more leaky. Conquered the dessert.
