Al Gallo

The story

Al Gallo Pordenone: Coastal Italian Cuisine in a Historic Setting

The Kitchen and Its Philosophy

Al Gallo Pordenone serves a seafood-driven Italian menu that respects its 1850 founding while looking outward. Chef Andrea Spina built his technique through apprenticeships in Jesolo and extended stints in Fresno and Melbourne before partnering with his wife Diletta in 2009. Their approach treats fish as the primary voice rather than a backdrop for heavy sauces, earning recognition like the 2026 ilGolosario Faccino Contento + award. Pasta and seasonal vegetables step into supporting roles, arranged around clean aromatics like black garlic and toasted pine nuts.

Signature Preparations

The menu shifts with daily catches from the Alto Adriatico and local mountain producers, reflecting a disciplined approach to Italian cooking. Guests regularly order the boreto di rombo alla gradese served beside soft polenta, or the kamado-grilled ricciola paired with green beans and black garlic aioli. Raw preparations arrive alongside roasted rosemary shrimp and grilled octopus with cherry tomatoes. Sweet finishes like the semi-cooked chocolate cake with vanilla ice cream provide a quiet contrast to the savory courses.

The Room and Its History

The dining space sits between Pordenone’s cathedral and municipal building, occupying the exact site of the town’s first osteria when it opened in 1850. Architectural traces remain visible, including the preserved studio once used by the painter Il Pordenone. Andrea and Diletta have maintained the venue’s enduring character while adding an outdoor terrace for warmer months. Visitors encounter a layout designed for steady conversation rather than theatrical presentation.