The restaurant: typical dishes of Aosta Valley cuisine
The restaurant was recently renovated and this year guests may enjoy their meals on the splendid panoramic terrace, with windows directly overlooking the valley offering you a unique view.
The cuisine, intended to also satisfy the most demanding palates, emphasizes Aosta Valley specialties. To obtain the ingredients of our recipes, we look for small producers that still use artisanal methods on the raw materials, all originating from our territory.
he cheeses are produced by Chez Duclos farm Gignod, flour for polenta is stone ground water from the farm Molino Motta Frè to Quincinetto, the flour for the bread is milled from Molini Oderio Ivrea.
Thanks to the careful use of local products, the restaurant has obtained the quality brand "Saveurs du Val d'Aoste" that brings together the excellence of the Aosta Valley territory.
The cuisine and the recipes
Our Chef Simone's creativity finds its maximum expression in our visible thermal kitchen, equipped with the most modern systems such as the induction oven. The restaurant also has its own pastry kitchen.
The antipasto features typical cold cuts and cheeses: lardo and boudin (black pudding prepared with potato),the tartare dappled red Valdostana cut by the knife , toma cheese, goat cheese and the essential fontina that we obtain strictly from dop alpine pastures.
First courses include, among others, the famous Seupa Valpellinentze soup (with fontina, stale bread and Savoy cabbage), Crespelle and our fresh homemade pasta: Tagliolini alla fonduta and Messata, Papparadelle with wild boar and Tagliatelle with porcini mushrooms.
A wide choice for the polenta: to Tomino, gorgonzola cheese, meat sauce with sausage, stew with the end of the second cinghiale.Tra carbonada deer according to the ancient recipe Aosta Valley, cod in the manner of Challand, Valle d'Aosta and the steak very another.
Among the specialties of our cuisine, the beef burger served with sauces valdostano chef.
Among the desserts of the Aosta Valley tradition the Blanc manger in orange sauce is recommended. Our artisanal pastries will also delight you for breakfast: from tortas to plum cake, from shortbread biscuits to meringues.
Document pdf (166 KByte)