Atelier Moessmer Norbert Niederkofler

Paolo Griffa has been quietly consolidating his reputation as one of the best Italian chefs of his generation at this beautiful restaurant in the main square of Aosta. His creativity, sense of humor and desire to surprise are tied in with the intention to tell the gastronomic story of the Aosta Valley. A hot chawanmushi is made with fontina and cauliflower, eaten with a spoon made with fontina wafers; the classic Montebianco – named for the tallest mountain in Italy, a few kilometers away from Aosta – is a soufflé with chestnuts and lemon thyme sugar, and a black truffle crème anglaise inside.