Restaurants cuisine régionale Aosta Valley

This restaurant, open since 1984, offers Valle d'Aostan cuisine with dishes that vary with the seasons. In summer, in addition to eating on the pleasant sunny terrace, fruit and vegetables come from the family garden. The house recommends you try Arnad bacon with honey and chestnuts in autumn, vapelenentse soup in winter and vegetable flan in summer, all before the ultimate caress for the palate: meringue apple cake. A local pleasure you'd be wrong to miss out on.

Renowned for its elegant service and refined cuisine, this restaurant offers dishes from Valle d'Aosta gastronomy, which are nevertheless revisited, or completely new dishes, the result of the chef's creativity, which aim to bring a symphony of flavours to the palate. You can make your choice à la carte or opt for one of the two suggested menus: "dégustation territoire" or "dégustation grenier". By adding a supplement to each menu, we will bring you the glass of wine that best accompanies the flavors you've leaned towards!

The name of this 30-seat restaurant, nestled in an old stone barn in the village of Perloz, refers to an old coaching inn in the vicinity, and to the building's construction date. The cuisine is traditional Valle d'Aosta, with a sprinkling of flavors from Umbria, the owner's native region. The ingredients used are fresh and local, and the dishes are carefully prepared. Outside mealtimes, aperitifs accompanied by typical plates are available by prior arrangement. The decor is simple but tasteful.

This restaurant takes its name from an apple tree that stands in the centre of the main room, or at least its trunk and branches that serve as decorative elements. The tables are set in intimate alcoves all around. The atmosphere is family friendly, as are the Valle d'Aostan recipes prepared on the plates. We can only recommend the charcuterie board with ham from Bosses, ham from Saint-Marcel and bacon from Arnad. The prices are reasonable and the dishes generous, making it a popular local address.

In summer, this restaurant - or rather, this high-altitude baita in the middle of the meadows - is the perfect place to dine on the panoramic terrace overlooking the hamlet's shingled roofs. The cuisine is traditional Valle d'Aosta, with dishes colored by wild mountain herbs and the flavors of meats from the mountain pastures. Ingredients are carefully selected from local producers. La Jolie Bergère is also a hotel, offering seven beautifully renovated, cosy and spacious rooms.

This chalet is a pretty building in the middle of the fir trees in a panoramic position above La Thuile, in the middle of the mountain, it has to be earned! To reach it, in winter, at noon, you can only get there if you know how to ski. In the evening, you can only reach it by riding the snowcat! With an elegant wooden room, the establishment offers a warm welcome to its guests. The speciality of the Maison blanche restaurant is without doubt the melted cheese, all the cheeses of the region, which is naturally combined with the Valle d'Aosta cold cuts.

In the center of Arvier, below the hotel of the same name, you'll find the Cantina du Clou, a restaurant with a large dining room that doubles as a wine bar. The cuisine is very typical and refined: specialties include various cuts of beef, wood-fired raclette, foie gras, several types of risottoand desserts prepared with great care. An excellent wine list, with choices by the glass, from Valle d'Aosta as well as from the best Italian and French producers. Pleasant terrace.

An emblematic establishment in downtown Aosta, with a decoration that's... surprising! Cowbells hang above the tables and counter, while old working tools and, above all, a fine collection of copper cheese-making cauldrons hang on the walls of the small dining room. The menu is rich, rigorously traditional (charcuterie and fondues in the spotlight!), and the raw materials are of excellent quality. The owner will talk to you about the history of his region and even let you taste his homemade alcohol.

In the main street, the "Maison du Bandit", in reference to an ancestor of the owner who, like the mountain dwellers of yesteryear, traded illegally with Switzerland to escape poverty, is a very interesting little establishment. Managed by a Frenchwoman, it offers Valle d'Aosta-style catering, whether for a frugal meal or a hearty dinner. The ingredients are of the highest quality and sourced as far as possible from the region: you can even choose the piece of meat you eat! Good wine list. Pleasant terrace.

One of the best wine libraries in the center. Amidst the shelves displaying dozens of different labels, you can enjoy a quick meal seated next to a barrel, choosing one of the dishes of the day accompanied, of course, by a glass of wine. The wines on offer come mainly from the Aosta Valley and neighbouring Piedmont. Both the best-known brands and smaller producers are represented, and it's easy to come across ampelographic rarities or niche but sought-after productions.

In a hamlet near Pontboset, Le Balcon sur la vallée is a typical, family-run establishment that lives up to its name. Indeed, from its terrace, the view embraces in a single glance the uncontaminated Brenve valley, with its forests and waterfalls. The 70-seat restaurant offers Valle d'Aostan cuisine, as well as dishes based on spontaneous herbs and wild plants. The owners have also set up a dormitory in the hamlet's former school for hikers on the nearby Haute Route^no. 2.

It's a 30-minute walk from Corgnolaz to the wooden chalet of the refuge de l'Ermitage, set among meadows and larches. In summer, the path is easy, but in winter you'll have to follow a snowshoe trail: the snowy atmosphere is even more evocative. The menu is that of true refuge cuisine, simple, abundant, typical and tasty. The refuge has double and shared rooms, with shared bathroom facilities, where you can also stay.

Situated in the hamlet of Tache, this small trattoria with its warm and welcoming hospitality offers typical Valle d'Aostan cuisine of the highest quality. Specialities: gnocchi and cheese polenta, all year round. Feeling peckish after a day on the slopes? You can order a cheese and charcuterie platter accompanied by a glass of local wine. But in winter, the dish you really shouldn't miss is Fontina Valdostana DOP fondue, the local alpine cow's milk cheese that's a refreshing change from French cheeses.

This road-accessible high-altitude restaurant is ideally located where many of the slopes converge, so you can enjoy a good meal indoors by the fire or out on the sunny terrace. Perfect for those who like to ski but also enjoy a long lunch break! Local cuisine is served here, including seven types of polenta with cheese or meat, and a few other traditional Italian dishes, including wonderfully tender organic meat from Tuscany. The wine list includes some very famous bottles.

Given that nature in the mountains offers delicious produce, the restaurant at the Auberge de la Maison (a luxurious 4-star establishment) has decided not to miss the opportunity to serve it up! The menu features game, mushrooms, chestnuts and especially plates of mature local cheeses. The lamb a la plancha with mountain herbs, sprouts and pasture butter was divine, as was the organic barley soup with borlotti beans. The room is chic and wood dominates, and the view of Mont-Blanc from the large windows in the front is exceptional.

A small wooden chalet houses the two rooms of the bar-restaurant La Grange, close to the start of the Frachey ski lifts. The restaurant serves typical cuisine, specializing in starters and alpine meats. The menu is rich and varied, to suit all tastes. Dishes can be accompanied by a glass of local or Italian wine from the wide selection of labels offered by the young owner, who is passionate about his profession. It's hearty and tasty. To top it all off, the welcome is very friendly.

Bikers, mountaineers, skiers and hikers all come here, as the brasserie stays open at times when restaurants don't necessarily serve, so that hungry sports fans can fill their stomachs whenever they like! Dishes range from the traditional (civet de cerf, polenta au beurre, chnéffléné, sanglier...) to those you'd find in a brasserie to eat over a beer, such as fries and a breaded meat escalope. Whatever you choose, it's all very appetizing!

This agriturismo is located in the hills of Donnas, only 3 km from the centre of the village, but far enough away to feel in the countryside and to enjoy peace and serenity. The restaurant's menus vary according to nature, its seasons and what they offer. The main ingredients are those produced on the farm, mainly meat and milk. The other ingredients come exclusively from the region, and the dishes are typically Valle d'Aostan. The cheese is in the spotlight: from the freshest to the most mature!

Surrounded by lush green meadows in summer and the snow of the ski slopes in winter, this restaurant is one of the best places in the region to enjoy Gressonard specialties, such as rabbit tagliatelle, and many dishes based on local cheeses and cold meats. The wine list features labels exclusively from Piedmont and Valle d'Aosta. To reach the evening meal in winter, a unique experience awaits you: we pick you up in a snowcat at the bottom of the slopes to take you to the restaurant. It's already an adventure!

In this agriturismo , which also offers rooms, you'll find a vaulted room with a fireplace and warm colors. As for the dishes, all the good ingredients come from the farm (eggs, meat, fruit and vegetables). That's why the fixed Valle d'Aosta menu varies with the seasons. There's plenty to choose from: seven types ofantipasti, two small portions of two different types of pasta (e.g. gnocchi and ravioli), a main course of meat and side dish, and of course dessert!