佩鲁雄之家

Situated on the main square of a charming village, this hotel-restaurant dates back to the late 19C and is run by the friendly Arsini family. The setting here is truly picturesque, thanks to the village’s location on a green and sunny ridge in the Val Chiusella, surrounded by cyclamen bushes and majestic birch and chestnut trees. Meanwhile, the Piedmontese dishes offer excellent value for money, with a focus on local ingredients and produce from the wider region. If you’re a fan of traditional cuisine, don’t miss the tripe alla campagnola with polenta taragna whipped with butter, while in seas

Situated in the delightful village of Brusson at an altitude of 1 300m in the verdant Val d'Ayas, this restaurant is part of the hotel of the same. In a dining room decorated in typical mountain style, enjoy well-prepared dishes made from regional ingredients. The delicious specialities include light Aosta Valley pancakes (made from rice flour), local cheeses, cured meats, plenty of meat options and fish such as trout and char.

In the Valle Cervo lies a romantic retreat: La Bursch, a wonderful hamlet restored with great taste through the passion of an entire family and a vision of sustainable hospitality. Within it, the eponymous restaurant stands apart, among furnishings and fabrics gathered by the owners over a lifetime, soft lighting and a service of the warmest character, an atmosphere that is almost magical pervades the space. The dishes showcase the territory’s finest ingredients, enhanced in carefully prepared presentations (the precision of the beef Wellington is emblematic), well presented and lifted by a de

In the building that once housed the Workers’ Mutual Aid Society, there now unfolds an elegant dining room, with large windows and classic furnishings, wrapped in a comfortable atmosphere that feels almost suspended in time. While the setting evokes an elegance of another era, the kitchen moves along calmly modern lines, with a clearly recognisable Mediterranean imprint. The menu alternates with balance between seafood dishes – such as amberjack marinated with curry, coconut and beetroot – and meat-based proposals, among which the partridge cooked on the bone with smoked parsnip, a date stuffe

Situated in the heart of Saint Vincent, this restaurant has the feel of an old granary (“grenier” in the Aosta valley dialect) with an open fireplace, sheaves of wheat hanging from the ceiling, and old tools on the walls. In this surprising setting, the Mazzotti brothers’ cuisine delights guests with carefully prepared and unexpectedly modern dishes, including home-made bread, specialities from the Aosta Valley and traditional Italian dishes (a few fish options also feature on the menu). The extensive wine list showcases a selection of carefully chosen labels from the region.

An excellent restaurant situated less than five minutes from the town centre, Regallo has a contemporary decor with features that recall its former function as a factory. At the helm in the kitchen, skilful chef Claudio Ravinetto prepares dishes with an exclusive focus on fish, including interesting options such as cuttlefish tagliatelle with cream and diced winter roots such as celeriac, served at the table with an excellent hot vegetable broth.

In elegant and intimate spaces with soft, muted tones, guests enjoy the contemporary cuisine of Matteo Marra. Meat and fish feature equally on the menu, with a constant emphasis on meticulously crafted and spectacular presentations of dishes. A small outdoor area sits under a portico, with tables that must be reserved well in advance during the warmer months. Coffee and aperitif service is also available at the adjacent Laboratorio, at No. 10.