Ristorante Ristorante
red wines by the glass Torrette 2019 Caves des Onze Communes Vallée d’Aoste 4.00 La Sabla 2018 Les Crêtes Vallée d’Aoste 4.50 Palazzo della Torre Veronese 2016 Allegrini 5.00 Fumin 2018 Feudo di San Maurizio Vallée d’Aoste 6.00 white wines by the glass Mont Blanc 2019 Les Crêtes Vallée d’Aoste 4.00 Sauvignon 2018 Jermann 4.50 Petite Arvine 2018 Les Crêtes Vallée d’Aoste 5.00 bubbles by the glass Prosecco Brut di Valdobbiadene Bisol Jejo 4.00 Blanc de Morgex et de La Salle Extra Brut Vallée d’Aoste 6.00 Champagne Louis Roederer Brut Premier 10.00 the waters Still microfiltered water from Gran Paradiso (1 liter) 2.50 Sparkling microfiltered water from Gran Paradiso (1 liter) 2.50 Lurisia natural mineral water (0,75 liter) 3.00 Lurisia sparkling mineral water (0,75 liter) 3.00
Please ask the restaurant staff about possible ingredients causing allergies (European regulation no. 1169/2011 - 13th December 2014)
gluten free lactose-free vegetarian
Gluten free bread and breadsticks always available
Cover charge: € 2,50 pp Our menus
Gran Paradiso National Park Fine cold cuts and the 4 Aosta Valley PDO: fat bacon from Arnad; dry-cured ham from Bosses, aged 24 months; Fontina and Fromadzo cheeses
Ozein’s favò (fava beans, whole bread, Fontina, Valle d’Aosta sausage, tomato, pasta and broth)
Cogne custard with homemade Aosta Valley tiles 30.00 per person
Sant’Orso Beech-smoked Aosta Valley beef tartare, with Cogne honey mustard and mayonnaise with capers and anchovies
Tender braised veal with stone-ground wholemeal polenta
Tarte tatin with vanilla ice cream 35.00 per person
Tasting Free choice from the menu
One starter, one first course, one main course and one dessert 40.00 per person
Cover charge included in all our menus starters
Fine cold cuts and the 4 Aosta Valley PDO: fat bacon from Arnad; dry-cured ham from Bosses, aged 24 months; Fontina and Fromadzo cheeses 14.00
Dry-cured ham of Bosses aged 24 months with melon 13.50
Cold veal with homemade tuna sauce and Pantelleria capers 12.00
Beech-smoked Aosta Valley beef tartare, with Cogne honey mustard and mayonnaise with capers and anchovies 14.00
Soused rainbow mountain trout with crunchy vegetables 13.00
Sant’Orso salad: mixed green salad with walnuts, grilled Saint-Oyen ham, egg, apple, toasted brown bread croutons and bloomy rind cheese 14.00
Eggplant parmigiana with provola smoked cheese, served with tomato coulis and basil-flavored oil 11.50 first courses
Fontina cheese fondue with whole bread croutons 13.00
Tajarin*, traditional pasta from Piedmont with a white ragu of veal and porcini mushrooms** 13.50
Ozein’s favò (fava beans, whole bread, Fontina, Valle d’Aosta sausage, tomato, pasta and broth) 13.00
Homemade pappardelle* with wild game meat sauce (wild boar**, stag**, hare**) 12.50
Homemade red potato gnocchi* with Bleu d’Aoste cheese fondue 12.50
Spaghetti from Gragnano, with red and yellow tomatoes and fresh basil 11.50
Carnaroli Risotto with the pumpkin and its flowers, and Cogne motzetta chips (typical air-cured beef meat) 12.00
*= Our pasta is handmade with fresh primary products and chosen by our trusted suppliers. Our stone-ground flours come from an organic agricolture, contain gluten and fresh eggs. In order to maintain its freshness, our pasta is freezed at -25°C and ketp at -20°C until cooked. ** = frozen product main courses served with vegetables
Roasted rabbit with Arnad’s sausage and porcini** 15.00
Tender braised veal with stone-ground wholemeal polenta 16.00
Mountain trout rolls with aromatic bread on Jerusalem artichoke cream 15.50
Baccalà (cod)** confit, cooked at low temperature, on its cream of peas with caramelized onions 17.00
Grilled Garronese sirloin steak with aïoli sauce (garlic-flavored mayonnaise) 18.00
Oven-baked pork belly with purple cabbage and chicory stewed in balsamic vinegar sauce 16.00
Tasting tray of 9 types of local cheeses with homemade jams 16.00
Local bull’s-eye egg on potatoes and bread with summer truffle 14.00
** = frozen product desserts
Cogne custard with homemade Aosta Valley tiles 6.50
Tarte tatin with vanilla ice cream 7.00
Whole bread semifreddo with coffee sauce 7.00
Bowl of chopped fresh fruits 6.00
Three chocolate mousse, with raspberry sauce and fresh mint 8.00
Tiramisù (ladyfingers dipped in coffee, mascarpone cream) 7.00
Homemade fior di latte ice cream, salted butter caramel with walnuts and crumbled chestnuts 7.00
dessert wines Chambave Muscat Flétri La Vrille 6.00 Eiswein Kracher 6.00