Tiziano and Nathalie warmly welcome you, with laudable politeness and savoir-faire, in their restaurant on the road for Pila, 12 kms away from Aosta, where they offer a traditional cuisine with a touch of creativity: the end-result is absolutely exquisite. The seasonal menu changes often, and the wine list features few selected but excellent bottles, mainly from the local area. This restaurant, from the inside of which you can enjoying a breath-taking view on the city of Aosta, is recommended for a quick lunch, but also for a romantic dinner, or for an evening with friends and children. It will feel like being on a plane! During wintertime, the restaurant offers mushrooms, potatoes and winter-rye soup, or, as starters, traditional Valdostans dishes such as crepes au gratin filled with D.O.P Fontina cheese and ham. The offer of first courses is rich and varied, never basic: from wild-boar ravioli, to pumpkin tortelloni, to fresh egg tagliatelle served with chickpeas cream, guanciale, and a hint of rosemary. Among the second courses, all served with a seasonal side, we recommend the Fassona veal tagliata with jam of Renette apples, spicy dressing, and green pepper dressing, all served on dishes hand-crafted by a local artisan. There is also a children’s menu, and in summertime it is possible to have lunch or dine in the dehors. Excellent value for money, with an average price of 30 Euros per meal.
At the Maisson Rosset agritourism cheerful and professional owner Camillo will make you feel right at home, comforted in a warm, welcoming and romantic atmosphere. The dining room is located on the ground floor which was previously used as a dining hall for farm workers. The restaurant still has all of the architectural details of its time: stone floors, ceilings with exposed bricks, a fireplace that’s always on and on which the polenta (that’s always present on the menu) bubbles away. The chef offers a variety of menus € 38 for adults and € 15 for children up until the age of 12, and is always respectful of the seasons and traditions of the valley.The fixed menu offers the possibility to sample Valdostan specialties, cooked with ingredients that are grown on the premises and which make every dish unique. We recommend their crostini with butter, honey and lard, their pates and flans, and from their first courses their polenta, gnocchi and vegetable cream soups and their juniper cured meat which is truly extraordinary. For a grand finale try their fennel and juniper infused cheeses which are made on the premises. Leave room for their ice cream with hot chocolate that together with the polenta and fondue are unforgettable.
Located in the beautiful Gressoney Saint-Jean’s square, the two-storey restaurant has been recently renewed with very taste and now it is more welcoming and modern, while maintaining a warm mountain style. The restaurant, managed by the chef Luca and his wife Pria, sommelier, that takes care of the dining service, is featured by a modern but traditional menù at the same time, with the use of all the highest quality ingredients cooked in a smart and original way. The platter of cold cuts of their production is excellent, such as the decomposed veil in tuna sauce or the tartara with toma of Alpeggio mousse; among the first courses: the homemade noodles with fresh porcini mushrooms, emmer macaroni with baby spinach, fondue and walnuts, and a excellent polenta with deer. Among the second courses: the veal ganascino has an incredible consistency given by the perfect cooking; and the rabbit is really unique. Homemade desserts: the decomposed tiramisu, ice cream with violets and the apple crumble with ice cream is amazing. All the dishes enhanced to make them attractive and very interesting are very well presented by the chef, who takes an incredible care for details. Excellent winery that offers both local and national labels. In the summer the possibility to use a comfortable terrace.
Historic spot in Valdostan cuisine located on the state highway from Aosta to Mont Blanc, this restaurant has a very spacious parking lot and a refined open air space during the summers. Decor is simple but orderly, tables are arranged with care and in the dining room owner Maurizio will make you feel comfortable right away and will promptly inform you on the dishes of the day. You’ll find classic dishes such as Valpellinese soup or Valdostan fondue with rustic polenta and the Carbonade with a side of polenta concia. Their fassone meat stew cooked with red wine and mountain herbs and berries is very good. Their dessert cart is very inviting, we recommend their moist homemade apple cake, a suitable ending for a traditional meal at a trattoria with years of history behind it. Good wine selection which includes the best local labels. The restaurant’s philosophy is to have a wide choice of menus from their kid’s menu priced at € 7, to their complete menu which starts at € 35 and which is proposed in different variations: from a light traveller’s sampling menu to a more intricate one suited for the most demanding palates.
The restaurant can be reached by skis, an authentic Valdostan stone and wood lodge set in a sunny location. It offers a charming atmosphere for skiers during the winter an hikers in the summer. Every attention to detail has been paid in their main dining room and their two splendid terraces have a breathtaking view. Family owned, owner Roberta Bottel’s hospitality, love for wines and the culinary arts will give you unforgettable moments. Their menu offers traditional dishes such as polentina made with stone ground wheat and the veal guanciale on potato puree together with some surprises such as the Lillaz trout carpaccio marinated with fennel and fresh citrus fruits or the delicious and scrumptious desserts and biscotti. Each day for lunch, one dish, one dessert and one glass of wine for about € 20; you’ll always find new dishes every day. The dinner menu changes weekly and it is priced at € 70 plus € 18 for snowmobile delivery. Special menus are available for children or adults with food allergies. Young chef Federico Fava, who’s had important experience abroad combines tradition and modernity wisely to create an explosion of unforgettable flavors.
The restaurant is in a typical mountain style, with large windows overlooking the prairie of Sant’Orso and the Gran Paradiso mountain, with the dining room staff serving tables in his typical clothing. Every day you can choose between traditional local dishes and refined and tasty dishes based on fresh pasta, local products and seasonal ingredients, accompanied by a menu dedicated to young guests. The chef Raffaele Baldini will make you discover, through his great creativity, an unknown Val d’Aosta. Rich and varied appetizers: the valdostana Fleckvich escalope with honey mustard and the wholemeal bread chips are really a must, as well as the mocetta trilogy, that is beef, deer, wild boar and fontina of three different seasonings with croutons of wholemeal bread; among the first courses it is worth to mention the beetroot risotto with pea cream and mousse of Bleu d’Aoste and among the second courses the valdostan fleckvich carbonada with a small portion of polenta or the classic Val d’Aosta fondue. Interesting also the supply of fish with its famous trout of local fresh water or the traditional fish cooked with skill. Among the desserts you can taste the famous cream of Cogne with the tiles of the Vallè and the creme brulee to the Genepy. Beautiful dehors for eating in the summer, maybe sipping a wine from Valle d’Aosta or a bubble of the important wine cellar. Possibility to have dinner à la carte or to choose between the various menus from 28 to 38 euro.