Where to eat in Breuil-Cervinia, the 6 best restaurants chosen by Gambero Rosso

A well-known holiday resort at the foot of the Matterhorn, the hamlet of Valtournenche, Cervinia has recently come into the limelight because a resolution approved by the Region sanctioned a change of name for the resort, restoring the old wording Le Breuil, which means “land of many waters”. To make a long story short, the dispute is still open and work is underway to try to rectify this decision. In the meantime, the town continues as ever to welcome holidaymakers and skiers, who can take advantage of the 36 slopes (a total of 350 kilometres!) and 14 ski lifts open until 5 May 2024. The local gastronomy is based on simple and genuine products, cheeses in primis, to be combined with one of the many good DOC wines of the Valley.

Where to eat in Breuil-Cervinia, the best restaurants

Alpage

Restaurant. Just a few minutes from the centre, a chalet with parking, open-air spaces and all-wood and natural stone surroundings. The gastronomic proposal is convincing, with reinterpretations of traditional recipes and products such as vegetable flan with fondue, Alpage soup (with bread, DOP fontina cheese, cabbage and broth), ravioli with roast sauce, wild boar stew with polenta. Specialities not to be missed are the raclette, fondue chinoise and fondue bourguignonne. The wine selection is interesting, with references from the valley, Italy and beyond.

Alpage – località Lago Blu, 4 – 0166 949398 – alpage-cervinia.com

Baita Cretaz

Trattoria. Located directly on the ski slopes at an altitude of more than 2,000 metres, this 3-star hotel is a good address for good food at more than reasonable prices. Weather permitting, you stay on the terrace with a view of the majestic Matterhorn, otherwise you sit inside, in rustic, well-kept surroundings. For lunchtime, the offer focuses on simple and tasty dishes, for the evening the menu is more refined. There is also a choice of mostly regional wines that allow for the right pairings.

Baita Cretaz – località Campetto, 1 – 0166 949914 – hotelbaitacretaz.com

La Chandelle dell’Hotel Hermitage

Restaurant. A memorable place, a room that exudes charm, overlooking the Matterhorn, a landscape of priceless beauty. You always feel good in the fine dining of one of the best known hotels in the area. From the cuisine reinterpretations of the territory and nearby Piedmont, plus a few fish dishes and options for vegetarians: all of a more than satisfactory standard. The cheese trolley and dessert trolley deserve a separate mention. The wine list is full-bodied and deep. For a more 'easy' stop there is the Angolo Bistrot.

La Chandelle dell’Hotel Hermitage – via Piolet, 1 – 0166 948998 – hotelhermitage.com

Chalet Etoile

Restaurant. Run since its beginnings (i.e. since 1974) by Cesare Frassy, now with the help of his children, it is a lovely mountain-style chalet at an altitude of 2,750 metres, with very cosy interiors and a panoramic terrace. At the fireside, Ulla, Cesare's wife, is of Swedish origin, so it is easy to guess that the culinary offerings are a little different from the standards, including personal reinterpretations of Valle d'Aosta tradition, seasonal creations and even fish dishes. At lunch, there is an 'easy' formula. Only praise for the extensive and well-structured wine list.

Chalet Etoile – località Plan Maison – 335 7123533 – chaletetoile.it

Saint Hubertus

Restaurant. A luxurious hotel that, in the evening, also opens its gourmet doors to outside guests; a central fireplace and candles cleverly illuminate the stones of the walls, creating an ideal setting to enjoy a cuisine that makes use of local products but does not disdain excellent fish. The talented chef Andrea Rizzo proposes contemporary dishes with a rounded flavour, respecting the Italian style and always with a touch of the author. Lovely list of Champagnes and great bottles. Remember to make a reservation.

Saint Hubertus – via Piolet, 5/A – 0166 545916 – sainthubertusresort.it

Wood

Restaurant. A futuristic restaurant that combines the best local ingredients with Swedish specialities, with a (successful) touch of fusion, thanks to chef Amanda Eriksson. Here, wood is the protagonist, declined in sober and refined furnishings and in a minimalist ambience reminiscent of Northern Europe. There are three tasting menus (one of which is vegetarian) and an à la carte proposal that ranges from Valle d'Aosta to Scandinavia. There are 750 labels in the wine cellar, the result of a competent selection that is constantly evolving. There is also a rich wine-tasting opportunity.

Wood – via G. Rey, 26 – 0166 949161 – woodcervinia.it