The best Aosta Valley taverns – Italian cuisine – Italian Cuisine

The best Aosta Valley taverns - Italian cuisine


The first thought always goes to the holiday capital and its timeless and trendy places. But 'in the valley' there are many places, typical and local cuisine, which deserve a stop

You say Valle d'Aosta and 90 percent will answer Courmayeur. Because it remains the capital of holidays in the region and a great place, frequented by many faithful – VIPs or non-VIPs alike – located in a strategic position. But if we see it as a gourmet, then we are not on the same level. It is true that you can only sit in the starry emerging of the Valley – the Petit Royal by the young Paolo Griffa – while the other is always Le Petit Restaurant in Cogne. But the rest of the offer is limited to the trend (also ethnic, in homage to regular tourists), to seasonal signatures (see Andrea Berton at SuperG Mountain Lodge) or to eternal places like Baita Ermitage. For those who love the real Valle d'Aosta cuisine is certainly more satisfying to wander through the valleys or to frequent Aosta, so as to enjoy the typical dishes.

Cheese and salami

The Aosta Valley is a mountain cuisine, tasty and substantial, which is obviously affected by the French (Savoyard, basically) and Piedmontese influence. Butter is the absolute protagonist, therefore. And local cattle and goat cheeses are famous, starting from Fontina, which has become a symbol of the Aosta Valley and which has also conquered the Dop brand. The dishes that contemplate it, fondue in the head, are almost always performed very well. Cold cuts like the delicate are also characteristic Lard of Arnad Dop, the rarest Jambon de Bosses Dop and the mocetta which is a fine ham made mainly with the leg of venison, wild boar, chamois and is very enjoyable with a good Valle d'Aosta wine. For the record, the level of production in the region – especially whites – has risen significantly in recent years. The dishes? We mention only the best known: the seupes (soups, the most important is the Valpellinetze), the carbonade (sort of stew, cooked in wine and very flavored), polenta in several recipes such as the greedy tanning, the Aosta Valley cutlet …

Alpage-Valtournenche

In a beautiful room with rustic furnishings, the best of the regional tradition is staged: cold cuts and raclette, fresh pappardelle with porcini mushrooms and polenta with fontina, soups and escalope alla valdostana. Numerous vegetarian dishes and homemade desserts.

Omens – Verres

Old-fashioned tavern, with bowls and space for children, where the Bertolin family has a good tradition, also using the vegetables from their own garden. The must: cotechino with potatoes and green bagnèt, polenta tanning with two meats, Cogne cream with tiles.

Vetan – Saint-Pierre

Not far from Aosta, it is a restaurant run by Elida with her daughter Antonella who is the cook. Fixed price menu, created on the availability of seasonal products starting from the vegetables grown alongside the restaurant. Do not miss the Vetan soup and the polenta croutons.

Le Bon Plaisir – Saint Vincent

It was on living room of the nearby Casino and can be seen from the refined furnishings and mise en place. Even the dishes have great elegance, without deviating from the territory and revisiting it with the extra touch as in the beef carbonada with polenta tanning, in the favò and in the desserts.

The Hostellerie du Paradis – Valasavaranche

Immersed in the pristine nature of the upper valley, this place has belonged to the same family since 1932. You can choose from three tasting menus – plus one dedicated to children – or à la carte. The selections of smoked meats and the first courses based on gnocchi are very pleasant

Brasserie du Bon Bec – Cogne

An authentic mountain brasserie, with well-kept rooms and modern cuisine that is consistent with the local area. Curated offer, from home-smoked Lillaz trout with horseradish sauce frecacha, veal meat frayed and sauteed with potatoes and onions. Excellent wine list.

Le Moulin des Aravis – Pontboset

The restaurant of the Gontier family farmhouse offers a set menu for 29 euros, which rotates seasonally and also surprises with dishes such as risotto with mushrooms and blueberries or lavender rabbit. It is always necessary to book both for lunch and dinner.

Country Inn – Sarre

An evocative place, created inside an ancient residence, where for 40 years great typical dishes have been prepared, starting from the country salad and the fondue up to the trout fillet with almonds. Thick wine list, excellent selection of cheeses from the valley.

Les Pertzes – Cogne

A restaurant-wine bar with the cellar – recently renovated – composed largely of Valle d'Aosta labels. The management is of the Comiotto spouses, divided between living room and kitchen. A peculiarity is represented by the trout dishes, from carpaccio to ravioli.

Al Maniero – Issogne

The classic tavern with a passionate family – such as the Paladins – that makes anyone feel at home. Lots of meat available, including dry-aged at 36 months and a large lamb with fragrant herbs. Beautiful wine list, tasting at € 24 recommended.

Alpe Rebelle – Bionaz

Beautiful renovated house with restaurant and b & b, enriched by a terrace overlooking the Valpelline. The menu is always in tune with local products and never disappoints, from appetizers to exquisite desserts. The tasting menu for 30 euros is always recommended.

The bailiff of Ayas

A traditional chalet in stone and wood, with a regular fireplace that heats the room and also serves for cooking some meats. Intense cuisine, including pork knuckle with beer or fassona agnolotti in stew sauce. Well-kept cellar.

Maison Rosset – Nus

Fixed menu at 35 euros, in total tribute to seasonality and the territory. There is no shortage of good ideas: cow liver pate, acacia fig fritters, juniper beef morsels. The black bread, cooked in a wood oven, is home-made as well as ice cream.

Lou Ressignon – Cogne

From excellent raw freshwater fish to meats that can also be grilled live: the Allera brothers' restaurant is a certainty of the area, for the quality of the dishes and the great attention to local products. The signature dish is the tartare alla gressonara. Top wines.

Da Nando – Aosta

Little to the first 70 years of activity for the Scarpa family, passionate as few of the area. This can be understood from the selection of meats and cheeses as from traditional dishes, starting with bourguignonne with polenta. Two tasting menus, at 35 and 48 euros.

This recipe has already been read 227 times!

Proudly powered by WordPress

By continuing to use the site, you agree to the use of cookies. Click here to read more information about data collection for ads personalisation

The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.

Read more about data collection for ads personalisation our in our Cookies Policy page

Close