Lucia Schuppich’s cucina triestina explores the culinary connection between Vienna, Trieste and Venice. It should be noted: prospective guests must love sardines and anchovies. The classic dish is of the region is “Sarde in Saor,” sardines marinated with onions, but anchovies make elegant appearances with Alba truffel or in unusual combinations with fresh figs and other surprises. If the little fish are not your thing, try the calamari col pien, squid stuffed with seafood in white wine sauce.

The service may lag occasionally but the Friulian wines served with herb-infused antipasti alone are worth the visit. Recommended for hangovers: the 3-course prix fixe menu on Sundays for €11 till 16:00. Who needs brunch?