A passion born since he was a child that the Pordenone chef Stefano Sacilotto has refined over the years thanks to the professionalism acquired in renowned international kitchens, such as the multi-starred L’Enclume in Great Britain or Casadelmar in Corsica, where the partnership with the famous chef Davide Bisetto was born who will take him with him to the Oro restaurant of the Hotel Cipriani in Venice, where they obtained the Michelin Star.

In 2021, Stefano created his own personal hospitality project in his hometown, Pordenone. So, after finding the ideal location, “Sostansa” comes to life (meaning Substance in the local language), where he brought with him a piece of every precious experience gained over the years.

Substance is the continuous search for synergy between matter, experience and food. The synthesis of our territory and my international experience, combined with a warm sense of hospitality.

(Stefano Sacilotto, chef)

From the wood that reminds him of his past in Trento, at Maso Franch, to the refined Thala stone, an ancient material that comes from quarries in North Africa also used by the ancient Romans for their constructions, up to a large gastronomic library that envelops the room where cookbooks find space, in particular written by chefs he has had the opportunity to meet or who have, in some way, inspired his work, from Simon Rogan to Davide Bisetto.

Each element recalls the concrete philosophy of Sostansa, founded on the pure value of matter. Stefano’s is, in fact, a straightforward cuisine, with proposals with a contemporary taste that are the synthesis of the territory and his past experiences, a few flavors combined to enhance each other and dishes composed of at least 3 spoons to ensure the right “delicacy”.

In the kitchen and in the dining room, a close-knit team that pampers the guests from the moment they enter, suggesting routes and ingredients with skill and elegance to pair with excellent wines thanks to Edoardo Cicuto, sommelier, a profound connoisseur of Friuli Venezia Giulia but above all of how to make your guests feel good (it is no coincidence that he studied psychology).

Sostansa, especially at lunch, has also become a point of reference for its refined clientele for a good glass of wine by the glass served at the counter to accompany gourmand tastings.

Stefano’s strong dishes are always on the menu, first and foremost the famous Duck Orgasm, with free-range legs cooked slowly in the oven, then shredded, cooking juice, potato puff, blackberries and mulled wine, the Mammola, a stewed artichoke base with local scampi and stripped red prawns, black garlic and hazelnuts, mixed sprouts, or the spectacular Onion soup, the classic one made with the French onions, homemade puff pastry house, cuttlefish and herring cream.

And to satisfy his customers’ every desire, Stefano, a chef who is also very present in the dining room, orders, even upon request, very special cuts of Kobe Wagyu, caviar, truffles and lobsters.

Sostansa, one of a kind in Pordenone and its province, is a real gastronomic destination, a place worth a trip and which, even late in the evening, you would never want to leave, even after finishing on a high note with vanilla ice cream from Madagascar, dates from our friend Beth and whiskey to drizzle, or with biscuits and sbatudin cream, served with a glass of Collio passito wine.

The Secret

Every detail of the room is designed to make guests feel comfortable, from the books that have a sound-absorbing effect to create perfect acoustics, up to the curtains of the right thickness to filter the sunlight perfectly, while still giving continuity with the outside, up to the light points that change intensity depending on the time of day.

Useful Info

Sostansa
Viale Cossetti 3
33170 Pordenone
Tel. +39 327 5396971

Starters: 18 — 28 euro
First courses: 22 — 26 euro
Second courses: 28 — 32 euro
Tasting menu: from 86 euro, wine paring 36 euro
Business lunch: from 20 euro