Our restaurant offers two set menus, which vary to some extent according to the season. This formula enables us to present our guests with our best-known dishes in a well-balanced series of courses, featuring different combinations of tastes and flavours.

However, if you would prefer fewer courses, or a different combination of the dishes comprising the set menus, “à la carte” service is also available. 

Traditional menu € 49,00

Seasonal Menu  € 54,00

Foie gras Menu  €  60,00

Surprise Menu € 70,00

Our menus can be supplemented, as follows:

Aperitif:  €  5.00


Selection of cheeses from our cheese trolley from 12,00 to € 20,00

Wines are extra, but carbonated and still spring waters, service and cover charge are all included in the set price.



The restaurant is open all the year round, except on Tuesdays  all the day and at lunchtime on Wednesdays. Lunch is served from 12 noon, the evening meal from 7.00 p.m.

Please contact us for further information or to make a booking.




Room charges, for two people sharing a room, are as follows:


€ 120,00


€ 75,00

Le Piccoline...€ 120,00


  Breakfast: € 8.00 per person

The charge for half board (bed and breakfast - evening meal) per person per day is as follows: 

€ 85,00


€ 67,00

Detailed information

Rooms can be occupied from 2 p.m. on your day of arrival and must be vacated by 11,00 a.m. on the day of your departure.

For room service, there is an additional charge of € 6.00.

Garage parking is available for € 6.00 per night, or € 32.00 per week.

A reservation is regarded as final when we have received your deposit, the amount to be agreed at the time of booking.


Our bank details are as follows:

Istituto Bancario Intesa San Paolo - Agenzia di Aosta -

IT 30 W 03069 01205 100000066900

intestato a Grange Maurizio


Special offers : 

Gastronomic weekend

Spoil yourselves with a weekend break in the beautiful Aosta Valley, relaxing and enjoying our hospitality and fine cuisine.

Arrive on Friday evening and stay in one of our “Relax” or “Panorama” category double rooms. The offer comprises bed and breakfast, a gift pack of local produce and evening meals on Friday and Saturday, chosen from our set Traditional and Seasonal menus, which are described elsewhere in these web pages. All of the inn’s facilities are available to our guests. Rooms must be vacated by 11 a.m. on Sunday morning.

Price per person (two people sharing a double room) from € 150.00 to € 180.00

Romantic weekend

The beauty of an unspoilt mountain setting, the magical atmosphere of a traditional inn, attention to detail... make your dream come true with a two-day break in an environment of warm hospitality and first-class cuisine.

Arrive on Friday evening and stay in one of our “Ambiente” category double rooms. The offer comprises bed and breakfast, flowers in your room, and evening meals on Friday and Saturday. Choose from our set Traditional and Seasonal menus, which are described elsewhere in these web pages. On Saturday evening, a bottle of champagne will be delivered to you in your room, after supper, with some of our home-made pastries to enhance the sense of romance.  All of the inn’s facilities are available to our guests. Rooms must be vacated by 11 a.m. on Sunday morning.

Price per person (two people sharing a double room) € 190.00  


An imaginative gift for your friends

Give your friends a personalized gift voucher entitling them to a relaxing evening in our restaurant, enjoying our hospitality and the authentic cuisine of the Aosta Valley. They can also arrange to spend the night at our inn.

The inn’s ancient tradition of hospitality began in the 12th century. Documents dating from 1140 mention the inn as a staging-post and place of refreshment for travellers crossing the Alps via the Great St. Bernard Pass, for whom it was a pleasant and secure refuge.

Maurizio Grange and Sevi Math have spared no expense on the inn’s facilities, continuing to offer travellers this agreeable sense of lodging in a very special place, characterized by a sincere and warm welcome and a sense of tradition. In exercising their professional skills, the staff are committed to making our guests feel at home.

The inn is an ideal setting for those wanting a quiet holiday and total relaxation, enjoying the sunshine and scent of the pine woods on the sun terrace. Nature lovers can explore the surrounding countryside by following the many woodland trails. It will also appeal to those attracted by a slower-paced way of life, devotees of first-class cuisine, and tourists wanting to discover the Aosta Valley and its historic capital, which is only 15 minutes away by car.

If you would like to stay at the inn (3-star category), we have 11 comfortable double rooms and 3 single rooms,  some of which have been decorated by a distinguished local artist, who also painted the decoration on the facade of the building housing the Inn itself. With decor and furnishings personally chosen and arranged by Sevi Math, each room has its own unique and distinctive atmosphere.


Each room has the conveniences you would expect of a 3-star establishment (private bathroom, hair-dryer, television, telephone, internet connection, etc.).

Guests can also make use of two attractive public areas: a reading room with open fire and a room where you can relax and play board games.

Further facilities include a sun terrace, an adjacent area of private woodland, plenty of open-air parking spaces, and garage accommodation.


There are three kinds of rooms:


– category – six rooms overlooking the valley with its magnificent landscapes, for travellers wanting to recapture the adventurous spirit of the Grand Tour

– category – six rooms opening on to the adjacent pine woods. Their calm and intimate atmosphere enhances the feeling of being immersed in the natural world of the Aosta Valley.





Ambient – dcategory – two unique rooms specially designed to create a magical atmosphere, embellished with wall paintings and free-standing works of art.




For us at La Clusaz, the fact that we produce some of the foodstuffs we offer to our guests is a source of pride and satisfaction, as well as a genuine expression of the spirit of the Grange family, who have owned the inn since 1925 and have a long tradition of catering, hospitality and producing pork-meat products and cheeses.

Behind this labour lies a passion for organic produce and genuine flavours. The perpetuation of traditional production methods over many years has become a time-honoured rite, bringing great pleasure and a sense of purpose.



Our produce is limited in quantity but high on quality. The seasons dictate the tasks we engage in throughout the year and what we can produce at any given time.


When our pigs are butchered, we produce the salami, dry-cured ham and local black puddings which feature on our traditional menu.


We also make our own butter and a number of traditional local cheeses: fontina, the main ingredient in local soups, vapellenentse, cognentse and rebleque, a soft cheese which is also served as a dessert with cinnamon, rum and cane sugar.


You are welcome to visit our spectacular cellar, with its massive walls and stone vaulting. It houses a selection of over 220 wines to satisfy every taste and requirement. The restaurant takes great care in choosing and caring for its wines, which are perfectly in keeping with the quality of our cuisine.

Maurizio Grange and Sevi Math, who are both enthusiastic sommeliers, will be only too happy to help you choose the most suitable wines for your meal.

The wines on our list are arranged by type, for the sake of clarity and to help you in choosing the best wine to go with the menu you have chosen or to suit your personal preference.

Our cellar features many Italian wines, carefully selected from the various wine-growing regions, but also offers a wide choice of wines from other countries.

Special attention is paid to seeking out the best wines from the Aosta Valley region, produced by local wine-growers who also specialize in rare local grape varieties.

The composition of our wine list is dictated by considerations of quality, but also by the criterion of value for money. Some of our most interesting wines are sourced from small producers. We also take care to offer a number of wines of an exceptional standard, which are referred to as "hors classe".

To give you are a foretaste of our cellar



Wines from our Region


"I tre bicchieri 2017" from Gambero Rosso Guide:

Chambave Muscat flétri - La Vrille - 2014 - ½ bottle

€ 50,00

Chardonnay barrique - Maison Anselmet - 2014

€ 40,00

Pinot Gris - Lo Triolet - 2015

€ 20,00

Cornalin - Rosset Terroir - 2015

€ 20,00

Petite Arvine - Ottin - 2015

€ 24,00

Syrah - Côteau La Tour - Les Crêtes - 2014

€ 26,00



White wines

Petite Arvine - Ottin - 2015 € 24,00
Chardonnay - Les Cretes - 2014 € 20,00
Nus Malvoisie (Pinot Gris) - Les Granges - 201 € 17,00


Red wines classics of the Aosta Valley
Torrette - Feudo diSan Maurizio - 2015 € 18,00
Fumin - Anselmet - 2014 € 32,00
Torrette Supérieur - Vigne Planté- Gerbelle Didier 2013 € 30,00


small producers of distinction
Comtes de Champagne - Taittinger - Blanc de Blanc - 2000 € 210,00
Vilmart - N.M. € 48,00
Pierre Moncuit - N.M. € 48,00
Rose de Jeanne - Blanc de Noir - € 80,00


Half bottles
Pinot Gris - Lo Triolet - 2015 € 12,00
Chambave Muscat - La Crotta di Vegnerons - 2014 € 12,00
Torrette Supérieur - Gerbelle - 2014 - 50 cl. € 14,00
Tignanello - Antinori - 2008 € 50,00
Brunello di Montalcino - Pieve Santa Restituita - Gaja - 2011 € 30,00
Ornellaia - Tenuta dell'Ornellaia - 2013 € 95,00


not forgetting...

Terlaner - Cantina di Terlano - 2014 € 20,00
Riesling - Cà Viola - 2014 € 36,00
Chardonnay - Vie di Romans - 2014 € 36,00
Rosso di Montalcino - Ginestreto - Fuligni - 2014 € 26,00
Valpolicella Superiore - Cà Rugate - 2014 € 22,00
Barolo -Bussia - Giacomo Fenocchio - 2012 € 50,00
Barbera dei Colli Tortonesi - Sant'Andrea - - Vigne marina Coppi-2014 € 17,00
Darmagi - Angelo Gaja - 1997 € 190,00
Tignanello - Antinori - 2012 € 90,00
Guado al Tasso -Antinori - 2012 € 115,00

 for your dessert you can choose a glass of sweet wine or half bottle


What makes us special, we believe, is the great importance each of us ascribes to team work and the enthusiasm with which we approach our task. The staff of “La Clusaz”, led and managed by Maurizio Grange and Sevi Math, together constitute the heart of the Inn/Restaurant.

We are a group of highly motivated professionals, each eager to use our individual skills and give of our best, finding satisfaction in our work and taking pride in being part of a strong, cohesive team.

The kitchen crew consists of four chefs, each specialized in preparing one of the four components of our menus: hors-d’oeuvre, entrée, main course and dessert. Maurizio Grange supervises and coordinates the work, and ensures that the various dishes complement one another. He is also a great connoisseur of cheeses, and this is very much his department.

The restaurant, on the other hand, is the domain of Sevi Math, who attends to the needs of our guests, organizes the work of our two waiters and maintains a delicately balanced relationship with the kitchen staff.


Piergiorgio Pellerei

Our chef, he worked in different location, the last in London, before coming to "La Clusaz". He is highly skilled particulary in cooking meats and combining differents ingredients. He is responsable for our main courses and for coordinating the other dishes.



Alberto Norbiato

He works in many different important hotels and now is our confectioner. You will enjoy his fragrant "focaccia", his desserts and the unforgettable pasty which concludes every meal at "La Clusaz"


Maurizio Grange

The owner of "La Clusaz", Maurizio Grange attended catering school then worked in various establishments, first in Switzerland and latterly with Georges Cogny in Farini d'Olmo (Piacenza), before devoting himself to the family business. He noe manges the entreprise and the Restaurant's team of chefs.

Restaurant service

Sevi Math and Maurizio Grange, ably assisted by our waiters, will do their very best to ensure that you and your fellow guests spend a pleasant evening enjoying choice cuisine, carefully selected picturesque surroundings and a crackling fire.