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Albergo Ristorante Villa Daniela - Da Cicci (Sauze d’Oulx)
The restaurant offers a cuisine based on local ingredients, such as cheeses and cold meats from the valley. The menu includes sponge with lard, Sauze potatoes with prosciutto and cheese, some succulent game second courses, and polenta cake with jam.
The restaurant is located inside the hotel “Belvedere”, which is a completely refurbished hotel that offers charming view on the Dauphiné Alps. The restaurant offers dishes from the local culinary tradition.
The restaurant offers cuisine with a marked regional influence, with a certain touch of creativity: rye flour dumplings with Toma cheese made from “lait brusc” and watercress, fillet of char with lavender, veal cheek with Valsusa wine must.
The restaurant is located inside a family-run hotel situated near the sports facilities of Bardonecchia and offers cuisine associated with tradition.
Cantun del Barbabuc (Sauze d’Oulx)
The restaurant is located in the streets of Sauze old district and offers a cuisine inspired by local culinary traditions.
Capricorno (Sauze d’Oulx)
The restaurant is located inside the chalet-hotel “Il Capricorno” in Sauze d’Oulx and it features a rustic environment.
Chalet Ciao Pais (Sauze d’Oulx)
Il ristorante del Chalet Ciao Pais è situato a 1890 metri di altitudine, poco sopra l’abitato di Sauze d'Oulx. La sala da pranzo offre un panorama suggestivo sulle montagne circostanti. Il locale offre una cucina di territorio realizzata con materie prime di qualità.
Chalet sul lago (Moncenisio)
The restaurant is located within a chalet, offering a breathtaking view of the underlying lake. The menu is wholesome, with several game-based dishes.
The restaurant is located inside the hotel “Cristallo”, which is a recently built structure in front of Sestriere ski-lift facilities. The restaurant offers national and international dishes.
Situato nel centro di Bardonecchia, il ristorante Etable è caratterizzato da un ambiente semplice e accogliente. La cucina è legata alla tradizione gastronomica locale: salumi della valle, zuppa di farro e grano saraceno, sottofiletto ai ferri.
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