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Thursday 21 November
Friday 22 November
Saturday 23 November
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The cozy atmosphere of the house is fundamentally based on the quality of the cuisine. The restaurant offers national cuisine alternating with those of the Aosta Valley cuisine.
Possibility of takeaway by telephone booking.
Chestnut tart with pancetta and bacon in two different versions
Foie Gras escalope with polenta baked over a wood fire.
Rye flour straccetti with cabbage and toma sauce.
Belly of suckling pig glazed with vanilla honey with squash and cabbage tart.
“Bourbon” vanilla ice cream puff pastry, hot caramel sauce
Pinot Gris - Lo Triolet (VdA)
Petite Arvine - Anselmet (VdA)
Chambave Muscat - La Vrille (VdA)
Syrah - Les Crêtes (VdA)
Torrette - Feudo San Maurizio (VdA)
Torrette Superieur - Gerbelle (VdA)
Fumin - Ottin (VdA)
Grand Gosier - Cuneaz Nadir (VdA)
Guida Michelin 2016
Guida Veronelli 2016
Guida Identità golosa 2016
Guida Gambero Rosso 2016
Guida Slow Food 2016
Mangiarozzo 2016
La gola in tasca 2016
Gatti Massobrio 2016