Petit Paradis

Terroir and vineyard: the name says it all, summing up this young couple's passion for good food, good ingredients (local, but not exclusively – you'll see tuna and sea bream on the menu) and fine wines; the wine list features an organic selection from Savoie and elsewhere. Whether after or before skiing, mountain biking or hiking, the chef's recipes will whet your appetite: saddle of rabbit, red cabbage compote; cod loin, parsnip purée and mixed vegetables; vanilla sablé, blueberry cream and sorbet, pistachio cream. This pleasant rustic-style mountain bistro is perched on the top floor of a b

This famous trattoria, now run by the third generation of the same family, serves traditional, seasonal cuisine from the Aosta valley, enhanced by the occasional imaginative and personalised touch. The new well-stocked wine cellar includes a table for a dozen guests, while sommelier Beatrice is on hand to assist guests with their choice of bottle. Excellent array of delicacies from the dessert trolley.

Situated in the historic heart of Courmayeur, this old house dating back over a century, once used as a stables and later as a carpenter’s workshop, is now home to a warm and welcoming restaurant. Here, traditional recipes are updated with creativity and enthusiasm, as demonstrated by the venison Rossini. The ingredients used are mainly local, including wild herbs for added flavour, while the wine list offers an impressive selection of labels.

Inside the refined Grand Hotel Royal e Golf, the Bistrot offers the opportunity to savor the delicious flavors of Valle d’Aosta in a refined and lighter interpretation. In recipes where the quality of the raw ingredients takes center stage, you’ll be pampered by excellent service while comfortably seated in spaces that interpret Alpine style with personal touches.