Al Petes

The story

Al Petes Vino e Cibo in Cittavecchia: Modern Italian Cooking in Trieste

The kitchen and the foundation

Al Petes Vino e Cibo in Cittavecchia offers a refined modern Italian cooking experience in Trieste. Chef Marko Durdevic leads the culinary program alongside Andrea and Giulia Sinico, steering a kitchen that balances regional heritage with deliberate innovation. The team treats local ingredients as a starting point rather than a boundary, which explains the quiet evolution of their tasting menus. This steady approach earned them a Faccino Contento ++ rating from ilGolosario, a recognition built on consistent execution rather than fleeting trends.

Plates shaped by technique and restraint

The menu highlights raw orata served over a yellow tomato gazpacho and crisp celery, followed by a bone marrow and sea bass tartare finished with chives and yogurt. Handmade ravioli stuffed with goat cheese and rabbit ragout brings earthy balance through turnip greens. Grill work features turbot dressed with Patanegra lard and pears, while pigeon arrives with a foie gras sauce and stuffed pepper. Guests who trust the chef typically select the five course tasting sequence, allowing the kitchen to rotate seasonal vegetables and proteins without preset expectations.

Space and setting

The dining room occupies wide halls that feel grounded in the historic fabric of the old town. A recent expansion merged the neighboring Antico Convento space, providing more room for larger groups. Summer service shifts outdoors to a terrace overlooking the weathered stone facades of the Cavana district, where daylight settles on wooden tables and iron fixtures. The layout encourages unhurried conversation, matching the straightforward pacing of an Italian kitchen that prioritizes honest preparation over theatrical presentation.