L’Argine a Vencò
Antonia Klugmann is a chef and owner of the prestigious restaurant L’Argine a Vencò, located in Dolegna del Collio, a village near the Slovenian border. It wasn’t until halfway through law school that Antonia fell in love with the kitchen. That changed when she “discovered” cooking while living with roommates at the time. The breakthrough moment changed her life and set a new path. After working as a chef for several years, Antonia decided to build her own restaurant in the region where she was born: Friuli-Venezia Giulia.
Express your creativity
L’Argine a Vencò opened its doors in 2014. The building is a modern synergy of wood and glass in the middle of the picturesque vineyards and hills of the Friaul region, next to an old stone mill from the 16th century. Antonia is deeply connected to its complex territory and history. The beautiful landscape, vegetable garden and vineyards are key sources of inspiration. Her kitchen is never static, nor is the place she draws inspiration from. Ingredients are not inanimate objects without roots. They conjecture and assume history and future.
“Actually, I prefer people not to come to restaurants just because of me. What I like most is when they come because of the region. Then my restaurant gives them a taste of everything Friuli has to offer.”Antonia Klugmann
She comes from a Jewish-Italian family and this cultural diversity also distinguishes her cuisine: “I love creating things that have not been there before. However, my new creations always imply personal experience as well as the continuation of tradition. I want people to see this diversity when trying my dishes, “explains chef Klugmann’s philosophy.
Today, in her kitchen at L’Argine a Vencò, Antonia grows many ingredients in her own garden surrounding the country inn. One of her specialties is blue fish and anchovies, which are not usually the luxury goods of a star-crowned restaurant. This is the secret of Klugmann’s success: “I’m really excited to be able to work with something that people don’t see as a valuable ingredient. I love seeing beauty where others can’t.”