Four tables, one valley.
The Breithorn Lodge gourmet circuit: four addresses in Champoluc, from contemporary alpine cuisine to traditional osteria dishes, from informal brasserie to craft pub.
Valley cuisine, told in four voices.
The Lodge's gastronomic offer extends well beyond breakfast: guests have access to the family's circuit of four restaurants, each with its own identity, just a few minutes' walk from their room.
Four signs, four stories, one philosophy: local products, suppliers chosen one by one, slow fermentations and maturations. Direct booking from reception, in-house transfer on request and tailor-made tasting journeys for longer stays.
Direct booking
The Lodge's reception books for you at all four restaurants in the circuit, with priority access even on high-season weekends. Let us know preferences and intolerances at check-in.
Tasting journey
For stays of three nights or more, we build together a journey through the four signs — one per evening — alternating fine dining, brasserie, osteria and craft pub.
Shared wine list
A selection of over 300 labels from Valle d'Aosta, Alto Piemonte and great Italian reds, spread across the four restaurants with tailor-made pairings for each kitchen.
Short supply chain
Alpine fontina, Arnad lardo, jambon de Bosses, mocetta, renetta apples, rhododendron honey, wines from Donnas and Morgex: a map of Valle d'Aosta producers built over thirty years.
Four addresses, one single table.
Restaurant 1903
Mountain cuisine at km 0, seasonal and sustainable, from the Hotel Breithorn since 1903. The authentic flavours of Val d'Ayas with a creative touch, a wide selection of wines and craft beers.
Brasserie du Breithorn
The authentic taste of the mountains: local meats and game, alpine cheeses and high-altitude vegetables. Specialties such as raclette, bagna cauda and fondue, with a rich wine list from Valle d'Aosta and beyond.
Osteria Il Balivo
True alpine cuisine, authentic and at km 0, in a traditional chalet facing the Champoluc cable car. Valdostan tradition reinterpreted in a contemporary key by chefs Andrea Massazza Gal and Pierluigi Sguazzini, with a mountain wine list.
Luppolo e Grano
High-altitude pizza: dough with 72 hours of leavening and grain grown in Val d'Ayas between 1000 and 1800 m, ground in its own mill. Wood-fired oven in view, fiordilatte and stracciatella from milk of Valdostan Pezzata Rossa cows, with seasonal proposals also vegetarian and vegan.
One valley, four ways to sit at the table.
From traditional dishes to the chef's tasting menu, each evening is a different chapter of the same story. Let yourself be guided: we'll take you there.
Ready for your holiday in Valle d'Aosta?
Real-time availability, instant confirmation, free cancellation up to 48 hours before arrival.
The Circuit
True Champoluc was born from the encounter of hotels, restaurants, guides and craftsmen who share a common vision: to offer travellers an authentic experience, rooted in the land, made of people more than services.
Join True Champoluc
