Discover our proposal: a cuisine that starts from the hands
Here we cook as we used to.
Our hands know the raw material and the products have a name, a face and a story.
We offer local and seasonal cuisine, crafted from ingredients sourced from the Susa Valley and surrounding areas. These are carefully selected ingredients, respecting the land and the work of those who cultivate it.
Our cuisine changes with the seasons.
We offer mountain cheeses, vegetables and greens from local producers, as well as Baratuciat wine.
Simple dishes, but with character
Our proposal looks to local tradition, but also leaves room for influences that are part of our history.
During the summer, we offer generous one-dish meals inspired by French bistros, such as large toasts, salads, croque monsieur, and croque madame reinterpreted with local products, always accompanied by vegetarian and vegan options.
We also offer a merenda sinoira, with rounds of cold appetizers and small tastings to enjoy together.
The scent of the territory in a glass of wine
Our wine list is dedicated primarily to the DOC wines of the Susa Valley.
The wine you'll find in your glass tells the story of our mountains, of resilient vines (just like the people of this valley), and of a tradition that continues to evolve.
Alongside the valley's labels, we also offer bulk wine, in perfect osteria spirit.
A French caravan as a reception point
Our bar has a free spirit. Housed in a small French-style caravan, it's the first meeting point for those arriving from the street or returning from a walk in Goja del Pis.
Here you can stop for a coffee, a glass of wine, a simple aperitif, or a leisurely break in the greenery.
Culinary inspirations in a borderland
Our Bistro speaks of the Susa Valley, but also brings with it some French inspirations.
Over the years, we have built relationships with people and producers in the Ardèche, a region that shares a strong connection with our mountains, nature, agriculture, and simple cuisine.
From these encounters arise reinterpreted dishes, cheeses, techniques, and ideas that enrich our cuisine without distancing it from the local area.
