We love the idea of a restaurant with its history dating back to 1849. Vitello d’Oro in north-eastern Italy’s ancient city of Udine is just such a restaurant.

我们喜欢餐馆的概念，它的历史可以追溯到1849年。意大利东北部古城乌迪内的维特洛·德奥罗就是这样一家餐厅。

Udine is a town that has been inhabited since Neolithic times, so although Vitello d’Oro is Udine’s oldest restaurant, it is really just a youngster.

乌迪内斯是一个新石器时代就有人居住的小镇，所以尽管维特洛·德奥罗是乌迪内最古老的餐厅，但实际上它只是个年轻人。

The location of Udine in the Friuli-Venezia Giulia region between Austria and Slovenia is an ages-old crossroads and trading centre that has seen dozens of nationalities and rulers, tastes and styles, fashions and fads.

Udine位于奥地利和斯洛文尼亚之间的VeneziaGiulia地区，是一个古老的旧十字路口和贸易中心，已经看到了数十个民族和统治者、品味和风格、时尚和时尚。

But the love of good food permeates the region and Udine, like so many other Italian cities, claims the title of the culinary capital of the region, if not the entire country. Restaurants in this area have been tried and tested by both locals and visitors. To survive and thrive you need to be extremely good.

但是，像许多其他意大利城市一样，对好食物的热爱渗透了该地区和乌定，声称该地区的烹调资本（如果不是整个国家）的所有权。这个地区的餐馆已经受到当地人和游客的审判和测试。为了生存和繁荣，你需要做得非常好。

In the case of Vitello d’Oro, we love its age and history, but what we love even more about it today is the elegant renovation/restoration completed in April this year.

就维特洛·德奥罗而言，我们热爱它的年龄和历史，但今天我们更喜欢的是今年4月完成的优雅的翻新/修复。

Giorgio di Bernardo, CEO and founder of Udine-based Visual Display S.r.l. with his team has created a sophisticated, new environment that is as multilingual and stylish as the restaurants’ customers.

他的团队的首席执行官和创始人乔治·迪贝纳多(GiorgiodiBernardo)创造了一个复杂的、新的环境，与餐馆“客户”一样多语言和时尚。

It still speaks the language of the old and caters to its long-time clientele but it also takes into account the demands of today’s seen-it-all cosmopolitan culinary sophisticates.

它仍然会讲老一辈人的语言，迎合长期客户的需求，但同时也考虑到了当今世界美食世俗化的需求。

Legendary service, excellent cuisine and innovation. All of these also needed to be present, according to the owners, brothers Massimiliano (the chef) and Gianluca (the maître) Sabinot.

传奇的服务，卓越的美食和创新。据老板说，所有这些都需要在场，他们是Massiiano兄弟(主厨)和Gianluca兄弟(女主厨)Sabinot。

The Sabinot family’s connection with this restaurant began in 1964 when Antonio Sabinot (Massimiliano and Gianluca’s father) started to work there as a waiter. Since 1987 Antonio and his wife, Mrs Gigliola , have owned the establishment and the brothers inherited its management in 1991.

萨宾诺一家与这家餐厅的关系始于1964年，当时安东尼奥·萨宾诺(梅西米诺和詹卢卡的父亲)开始在那里当服务生。自1987年以来，安东尼奥和他的妻子Gigliola夫人一直拥有该机构，兄弟俩于1991年继承了公司的管理。

The brothers worked with the designers for six months to discover the right design balance for the renovation that they had contemplated for more than two years. The renovation itself took three months to complete, Di Bernardo tells The Cool Hunter.

兄弟俩与设计师们合作了六个月，为他们两年多来一直在考虑的装修找到了正确的设计平衡。迪·贝尔纳多告诉“酷猎手”，装修本身花了三个月的时间才完成。

The project involved the total renovation of the interior and part of the external façade, he continues. They restored the structure without altering it and brought to light historical details previously hidden under plasterboard layers.

他继续说，该项目涉及彻底翻修内部和部分外部外墙。他们在不改变结构的情况下修复了结构，并揭露了以前隐藏在石膏板层下的历史细节。

This included the discovery of the second city wall, on which the restaurant rests, which is now one of the points of attraction in the restaurant’s atrium.

这包括发现了第二面城市墙，餐厅位于该墙上，现在是餐厅中庭的景点之一。

The designers restored and conserved many of the original elements and left them visible, including the Venetian terrazzo flooring and the wooden beams of the hall.

设计师们修复和保存了许多原始元素，并让它们可见，包括威尼斯的水磨石地板和大厅的木梁。

They also paid special attention to lighting, ensuring the historical details are highlighted with a dedicated lighting program.

他们还特别注意照明，确保历史细节通过一个专门的照明方案突出显示。

Di Bernardo lists many local companies that were involved in the project, including Moroso, Gervasoni, Tonon, Tabula, Torre and La Cividina. He also credits the many skilled artisans that were involved including Arredamenti Livon, that created all of the customized elements and furnishings for this project.

DiBernardo列出了许多参与该项目的当地公司，包括Moroso、Gervasoni、Tonon、Tabula、Torre和La Cividina。他还赞扬了包括Arredamenti Livon在内的许多技术熟练的工匠，他们为这个项目创造了所有定制的元素和家具。

The restaurant now consists of 220 square metres (2,368 sq.ft) indoors and 110 square metres (1,184 sq. ft) outside with seating for 100 inside and about 60 outside. Tuija Seipell.

该餐厅目前包括220平方米(2 368平方英尺)室内和110平方米(1 184平方米)。(英国“金融时报”)外面有100个座位，外面大约有60个座位。托伊亚·塞佩尔。