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The welcoming atmosphere of the house is fundamentally based on the quality of the cuisine. The restaurant offers dishes of national cuisine alternating with those of the Aosta Valley cuisine. Bread, pasta and desserts are homemade. Our meats are cooked using low temperature cooking technology. We use local products as much as possible.
- Homemade buckwheat pappardelle with venison ragout;
- Chnéffléne of spinach;
- Braised meat cooked at low temperature with polenta with cheese and herbs;
- Home-made ribs with flavored potatoes;
- Homemade cakes (tarts, walnuts and buckwheat, sbrisolona)
- Anselmet - Torrette Superieur (VDA)
- Anselmet - Fumin (VDA)
- Pellissier - Syrah (VDA)
- Chateau Feuillet - Cornalin (VDA)
- Crotta de Vigneron- Chambave Muscat (VDA)