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Locanda Ristorante La Clusaz

al Km 12,5 della SS 27 per il Gran San Bernardo, Gignod Aosta Valley, Italy

The Restaurant

La Locanda "La Clusaz" is located in the Valle d'Aosta, in Gignod, along the charming Valle del Gran San Bernardo, a few kilometers from the hill. Going along the road that leads to the pass from Aosta natural or Tunnel Gran San Bernardo, on your left you will meet the unique elongated complex of buildings that make up "La Clusaz", ​​renovated with passion by its owners, with a façade decorated with important a local artist very much appreciated, which also worked on some of the art installations in the building, with the aim to bring together even in the decor and furnishings of the past with the modern, tradition and innovation. The Valle del Gran San Bernardo is a path full of charm, history and tradition, set in a magnificent natural setting, including many forests and enchanted landscapes that change with the seasons. In the nearby villages typical of the architectural characteristics of rascard and some historic buildings, time seems to have magically stopped keeping intact the ancient rural atmosphere of these places. For us Clusaz, some produce their own products which will then be presented to our guests is a source of pride and satisfaction, but above all it is the truest expression of the tradition of family Grange, owner of the Inn, which since 1925 has established in this location the restaurant business, hospitality and production of meats and cheeses. A passion for authenticity of products and flavors is the basis of this work, the repetition of ancient gestures and customary that have become over time a rite joyful and full of meaning. Our production is limited and treated. The seasons mark the times of our work with us and define what can be achieved. From the slaughter of the pig are produced salami, prosciutto and boudins Aosta Valley that you will find in our traditional menu. Butter and some cheeses like Fontina, the main ingredient in soups Valle d'Aosta, the vapellenentse and Cognentse and Rebleque, a soft cheese served as a dessert, with the addition of cinnamon, rum and sugar cane are other examples of our production.





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