Saint Hubertus Ristorante

Chef Andrea Rizzo’s cuisine highlights Italian and Valle d’Aosta excellence with traditional dishes reinterpreted with lightness and technique. The restaurant has impressive vaults, stone walls and
a large fireplace, where the maître d’ expertly guides guests through the seasonal menu, which combines excellent ingredients and creativity. Start with the amuse-bouche: cold Viterbo oil, saffron breadsticks, alpine butter, Piedmontese giardiniera and couscous. Among the starters, ranging from €22 to €26, the carpaccio of Pezzata Rossa Valdostana beef with polenta chips and herb  mayonnaise or the salmon marinated in beetroot stand out. Among the first courses, ranging from €24 to €28, much loved by foreign guests, are the ossobuco tortelli with 36-month Parmigiano
fondue and saffron, or fresh handmade pasta. Among the second courses, ranging from €24 to €36, there is a wide choice of land and sea dishes: from tuna tataki with Catalan vegetables to Norwegian roast lamb. The spectacular finale features a dark chocolate sphere, berries and vanilla ice cream. The wine cellar is the star of the show, with renowned labels and small producers to discover. A private room adjoins the wine cellar for private dinners. Reservations are required.