On Friday, March 20, 2026, the Savoy Beach Hotel will host “Il Friuli incontra Bibione”, an exclusive gourmet event in Bibione dedicated to contemporary Friulian cuisine.
The evening will feature Chef Alessandro Castelnuovo of Ristorante Duca d’Aosta and Chef Anna Barbina of AB Osteria Contemporanea, bringing the flavors and culinary traditions of Friuli Venezia Giulia to the Venetian coast.
A gastronomic event celebrating the encounter between different but deeply similar territories, identities, and culinary visions. For one evening, Friuli Venezia Giulia arrives in Bibione with its culinary culture, fermentations, promotion of vegetables, and modern reinterpretations of local traditions, offering guests a gourmet journey marked by creativity and territorial identity.
Chef Anna Barbina and the identity of contemporary Friulian cuisine
At the chef of AB Osteria Contemporanea, in the heart of Friuli, Anna Barbina has created a personal project that expresses a technical, essential, and distinctive cuisine. Her gastronomic offering starts with the land of Friuli and transforms it into a contemporary narrative of seasonality, memory, and discipline.
Her cuisine studies the territory, respects it, and reinterprets it with modern sensibility: fermentation, careful processing, vegetables as protagonists, and references to tradition become elements of an elegant and conscious gastronomic language.
This collaboration marks an important step for the Duca d’Aosta Restaurant: the meeting with a professional who brings a new and authoritative perspective, contributing to enriching the creative dialogue in the kitchen and enhancing new perspectives in the world of haute cuisine.
Interview with Chef Anna Barbina: Friuli Meets Bibione
On the occasion of the event dinner “Friuli Meets Bibione,” we asked chef Anna Barbina to tell us about the meaning of this collaboration and her approach to contemporary cuisine.
Talking about her meeting with chef Alessandro Castelnuovo, Barbina immediately emphasizes the importance of dialogue between professionals:
“When chefs who speak the same language come together, the exchange happens very naturally. With Alessandro Castelnuovo, there was an immediate connection, which makes this collaboration particularly promising.”
At the center of her cuisine is always the raw ingredient, with particular attention to vegetables and fermentations:
“My way of working always starts with the raw ingredient. I’m interested in getting to know the producers and understanding the products thoroughly even before thinking about the recipe. Among the stars of the evening’s menu will be vegetables, roots, and fermentations.”
For the chef, the restaurant is also a space for discovery:
“The restaurant is first and foremost a place of pleasure and conviviality, but it can also become a space to discover something more about food. People today are increasingly curious to know the origin of ingredients and the work that goes into each dish.”
During the evening at Ristorante Duca d’Aosta, the chef will also be present in the dining room to meet guests and share the story of the dishes directly with them. Read the full interview in this article.
Friuli and Veneto: a gastronomic dialogue
The four-handed dinner is not just a culinary event, but a real meeting between regions. Friuli Venezia Giulia goes beyond its geographical borders to dialogue with Veneto and the maritime dimension of Bibione.
Sea and land confront each other, complement each other, and enhance each other, creating a tasting journey that recounts different identities united by the same attention to raw ingredients and local culture.
Bibione and the Savoy Beach Hotel & Thermal SPA are thus transformed into a place of cultural connection, capable of welcoming and bringing together high-profile gastronomic experiences in a single culinary event.
The menu for the gourmet event: a tasting journey combining tradition and innovation
The dinner event offers a tasting menu at €100.00 per person (wines included), designed to take guests on a journey through Friuli and Veneto.
It begins with an aperitif featuring signature finger food, enjoyed at The Regis, 51:
- 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
Following, dinner will be served in the elegant dining room of the Duca d’Aosta Restaurant, embellished with refined references to Venetian Baroque style, which will provide the setting for this exceptional gastronomic experience:
- Entré: Mixed root salad, raw, cooked and fermented
- Starter: Farmyard pâté crou
- First Course: Potatoes “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
The finale is dedicated to the Osteria’s desserts:
- Bread and bay leaf pudding
- Aquafaba cake, coconut and lemon cream
- Gingerbread with pear and wine cream
To conclude the evening, La Chocolaterie del Duca, the Savoy Beach Hotel’s signature dessert.
Book your gourmet event in Bibione
This four-handed dinner is designed for those who love to discover new territories through cuisine, for those seeking a contemporary gastronomic experience, and for those who want to witness an authentic dialogue between regional identities.
Friuli Venezia Giulia comes to Bibione for one night only.
Places are limited: we recommend booking in advance to secure a table and enjoy this gastronomic event as a guest of honor.
Reservations:
Phone: +39 0431 437319
E-Mail: booking@ristoranteducadaosta.it
Redazione Etgroup
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