Restaurants in the province of Aosta

Valle d'Aosta is a single province and a whole region, and it eats like real mountain country: butter instead of oil, alpine cheeses, preserved meat. The portions take the cold into account.

What you eat here

• Fontina DOP — from Valdostana cows only, cave-aged. It is the base of fonduta and of seupa à la valpelleunèntse, a gratin of bread, cabbage and broth.
• Jambon de Bosses DOP and Lard d'Arnad DOP, lard cured in wooden *doils* with mountain herbs.
• Motzetta — air-dried beef or chamois, sliced thin.
• Polenta concia, with butter and fontina worked in, and carbonada, beef stewed in wine.
• Rye bread and rhododendron honey; at the end, *caffè alla valdostana* in the many-spouted grolla, passed around the table.

The wine

Among the highest vineyards in Europe, and grapes you will not find elsewhere: Petite Arvine, Fumin, Petit Rouge, Blanc de Morgex et de La Salle — the last on ungrafted vines above a thousand metres.

Opening hours change. The ones on the listings come from public sources and may be out of date. Where a restaurant confirms tables with us, the availability you see is the real one.