Via Brumal, 19 
Valmareno di Follina

 Tel.: 0438/970218
 Fax.: 0438/970218
 E-mail:
 mickyzaia@libero.it info@alabecasse.it

    Year of opening: 1988

    Restaurant seats: 40

    Average price: 28,00 / 32,00 € drinks not included

    Private dining rooms

    Access for the disabled

    Bar service

       

    Private garden

    Groups accepted up to 40 people

    All credit cards are accepted

    Days of closure: Tuesday evening and  Wednesday

    Holiday closure: 15 days at the end of  January and 15 days at the end of August

        

In the abode of the forest guards
At the foot of the Veneto Pre’alps, at the Valmaremo di Follina, you will find the old world Trattoria “A la Becasse”. Curiously, the origin of that name is not connected with any kind of ornithological species, but with the brand of a Belgian beer. However, the restaurant was born at the start of the 19th century and belonged to the forest guards of the area. Some years later only it was transformed into an hostel with kitchen, and from 1988 it has been managed by the current Chef, Otello Zaia and his wife Rosanna.
You will be welcomed in a warm and friendly atmosphere in the typical Veneto style: small cupboards from the turn of the century, copper decorations on the ceiling, lamp shades covered with embroidery. The seasonal cuisine is served in the respect of local and regional traditions, with dishes of simple and genuine flavours. The clientele is numerous and can surprise by its diversity since all loves nature and good food.

The friendliness of the hillside
Family management from Otello Zaia and his son Michele, at the ovens, with Rosanna and daughter Monica who coordinate the dining room service. The guests are welcomed in a real and spontaneous cordiality which is in perfect harmony with the style and the character of the premises. Moreover, they can savour a large variety of first class main courses in an antic Trattoria atmosphere, where the taste and the love for small details always prevail. The restaurant offers seating for 40 in the large dining room, 12 in the small one and other 25 in the garden in summer.

Seasonal cuisine
Brought up in the Veneta school of culinary arts, Otello Zaia combines original flavours of the past and modern inspiration. The cuisine follows the natural rhythm of the seasons and most of the dishes are prepared with meat, game and even ostrich and served with home grown vegetables, spring herbs, mushroom and red chicory. The first courses are delicious : tortelloni, puddings, soups and “sopa coada”.
Among the home-made pastries you will find the “mine vaganti” (plums filled with soft cheese and macaroons in an egg flip sauce), the chestnut cake and the ancient oil cake.The wine is well stocked with a great selection of typical wines from the Veneto, Friuli, Piemonte and Tuscany. The Trattoria offers also  many italian extra vergine olive oils.