Ristorante Les Fleurs

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Tiziano and Nathalie welcome guests with warmth and professionalism to their restaurant on the road to Pila, 12 km from Aosta. The cuisine blends tradition with a touch of creativity, always refined and seasonal. The menù changes often, paired with a small but excellent wine list, mainly local labels. Perfect for a quick lunch, a romantic dinner, or a meal with friends and children, the dining room offers a breathtaking view of Aosta—like being on a plane! In winter, soups of mushrooms, potatoes, and rye appear, along with Valdostan classics such as crespelle filled with Fontina D.O.P. and ham, baked au gratin. First courses include wild boar ravioli, pumpkin tortellone, and fresh egg tagliatelle with chickpea cream, guanciale, and rosemary. Among the secondi, the tagliata di Fassone with Renette apple compote, spicy sauce, and green pepper sauce, served on a handcrafted plate, stands out. Children’s menù available, and in summer meals can be enjoyed on the terrace at lunch or dinner.

Agriturismo Maison Rosset

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At Maison Rosset farmhouse, Camillo’s warmth and professionalism make guests feel at home in a romantic, welcoming setting. On the ground floor, once the canteen for farm workers, the dining rooms still feature stone floors, vaulted brick ceilings, and a large fireplace where polenta, always on the menù, cooks slowly. The chef offers different menù options (40 € for adults, 15 € for children up to 12), seasonal and rooted in local traditions, showcasing products from the farm itself. Typical Valdostan specialties gain a unique touch thanks to homegrown ingredients. Highlights include crostini with butter, honey, and lardo, paté and flan; among the primi, polenta, gnocchi, and vegetable creams; and the juniper-scented carne salata, truly outstanding. To close, a board of farmhouse blue cheeses with fennel and juniper. Save room for dessert: the ice cream with hot chocolate and the polenta with fonduta are simply unforgettable.

Trattoria di Campagna

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A historic address of Valdostan cuisine, on the road from Aosta to Mont Blanc, with convenient parking and a charming summer dehors. Décor is simple yet neat, tables carefully set, and Mauro, the owner, makes guests feel at home while explaining the menù and daily specials. Start with the tagliere della Vallée of local cured meats and cheeses, followed by the iconic Gnocchi di Campagna 1976, house-made with mountain potatoes, Bleu d’Aoste cream and walnuts. Among the secondi, the highlight is “Carbonada non è carbonara”: veal stew cooked in La Sabla red wine, flavored with juniper and cloves, served with seven-grain polenta. The dessert trolley is tempting, with homemade torta di Mele, soft and spoonable. The wine list boasts over 550 labels selected by Beatrice. The philosophy is to offer an extensive à la carte choice for demanding gourmets. Menù à la carta “Il percorso Trattoria di Campagna” at €48, or €68 with wine pairing.

Yeti Ristorante

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Just steps from the Pila cable car, this restaurant has become a must for food lovers. Katia, together with Maurizio and Corrado, passionately carries on the family tradition started in 1990. A majestic stove at the center of the dining room sets a warm, charming atmosphere, perfect for a romantic evening or a meal with friends. The cuisine is a tribute to Valle d’Aosta: Fontina in tempura, chestnut mousse with lardo di Arnad, seupa alla valpellinentze and scaloppa alla valdostana. To finish, homemade panna, traditional tegole and chestnuts, paired with a fine selection of local wines. The menù changes every ten days but always features Yeti classics such as crespelle alla valdostana, polenta concia, tagliata di cervo and scaloppa alla valdostana. The menù degustazione costs €45, or €65 with wine pairing. À la carte, expect to spend between €40 and €60.

Ristorante Sant’Orso

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In true mountain style, wide windows overlook the Sant’Orso meadows and the Gran Paradiso, with staff in traditional attire. Each day the choice ranges from local classics to refined seasonal dishes with fresh pasta and regional produce; a children’s menù is also available. The chef offers a creative take on Valle d’Aosta cuisine: among the antipasti, battuta of pezzata rossa valdostana with honey mustard and wholemeal chips, trilogy of mocetta (beef, venison, wild boar), and Fontina in three maturations. For primi, beetroot risotto with pea cream and Bleu d’Aoste foam; for secondi, carbonada of pezzata rossa valdostana with polenta, or the classic fonduta valdostana. Also notable is the fish selection, from local freshwater trout to traditional catch prepared with skill. Desserts include the famous crema di Cogne with tegole della Vallée or crème brûlée with Genepy. A splendid summer terrace invites guests to sip local wines or sparkling labels. À la carte 30–55 €.