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Gorizia: Majda

Via Duca d'Aosta

Reviewed by: rkorchid from NH, review #2724

When: 2007

Outstanding restaurant with local specialties and the stand out dish of our trip.

Directions: About halfway down the main street between the train station and the city center.

The three of us discovered that this was one of the few restaurants open on a Monday in Gorizia. It was a lucky find.

Two of us began with appetizers of local San Daniele prosciutto and parmesan (melon not being in season). As is usual in Italy, the platters of sliced meat were filled with enough to feed a small army.

I ordered a local dish called Toc in Braide. This turned out to be a delightfil concoction of soft, white polenta, topped with melted Montasio cheese, and (because it was October) sauteed fresh porcini mushrooms. It was a dish to die for.

With that we drank a bottle of delicious white Tocai Collio Lizon.

For main courses we variously had a dish called Zlikrofi (a dumpling like dish), sublime gnocchi with goulash, and the freshest handmade taglione with tomatoes, basil, and cheese.

With that we drank a bottle of superbly rich Refosco (red).

We finished with a coffee and grappa for a total of 115 euro. The wines were only 20 euro apiece.

This review is the opinion of a Slow Travel member and not of slowtrav.com.

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