The story
Al Braciere in Eraclea earned the 2026 Faccino Radioso award from the ilGolosario Ristoranti guide for its mastery of quality meat and traditional grilling. The trattoria occupies a restored farmhouse purchased by the Manfrè Vittorio family, opening its doors in February 1995. Today the dining room welcomes visitors guided by Vittorio alongside his children Damiano, Romina, and Lorenzo. In the kitchen, mother Graziella works with son Massimiliano to turn raw materials into daily rituals. Their approach relies on selecting, hanging, and grilling meat sourced from an extensive network of suppliers across Italy and beyond.
The menu evolves every day to highlight produce reaching its peak intensity, balancing regional heritage with imported selections. Graziella prepares homemade pasta like bigoli with duck ragout, while the grill handles prized cuts such as Venetian scottona rib eye and Japanese A5 wagyu sirloin cooked on teppanyaki. Antipasti include fried porcini mushrooms served with a yogurt sauce and croquettes made from 100% Iberian Maldonado acorn-fed ham. Guests also find rustic staples like pasta e fagioli di Graziella, baccalà mantecato with polenta, and a baked rabbit dish accompanied by potatoes. Desserts remain entirely handmade, featuring the classic tiramisù and water-and-wine pairings designed to finish the meal.
The wine list showcases a rich selection of prestigious labels curated by the Manfrè family, combining small local producers with international wines. This collection stands ready to accompany the restaurant's focus on meat and fire, covering the range of grilled cuts and game proposals offered each day. Visitors can choose from vintages that span multiple regions, finding bottles that suit the specific dishes of the moment. The cellar maintains this breadth of choice, ensuring the drink selection remains as thorough as the culinary offerings.
Recognition
Ambience
Location
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