Our restaurant is located in the centre of the picturesque village of Grange Sises near Sauze di Cesana (TO) and only 3 kilometres from Sestriere. It reopened under current management on 21 November 2009.
We serve delicious mountain specialities: pierrade, raclette, fondue, bourguignonne and polenta.
Diners cook meat (veal, pork, chicken and sausage) on a red-hot slab of soapstone placed in the middle of their table. Served with a side dish of grilled vegetables and our famous sauces and dips.
The name “raclette” comes from the French word “racler” that means “to scrape” or “to remove the crust”. Today, it is commonly used to describe a variety of cheese used nearly exclusively to prepare this dish. A slice of cheese is placed on a special electric grill and melted. It is eaten with sliced salami and ham, boiled potatoes, grilled vegetables and pickles.
The real name of this dish is Fondue bourguignonne. Small pieces of meat (veal, pork, chicken and sausage) are cooked in a typical communal pot of boiling oil using skewers. The tasty morsels are then dipped in various sauces.
The real name of this dish is Fondue Neuchâteloise. The original Swiss recipe we serve is made with Gruyère cheese (2/3), Emmentaler cheese (1/3), white wine and kirsch (cherry liqueur) and served in a traditional caquelon (cast iron pot). It is eaten by dipping bread and potatoes into the melted cheese cream.
Polenta is a hearty boiled cornmeal dish served with sausage sauce or "concia" (with cheese).
All dishes on the menu are served with an array of cold and warm appetizers of the day.
All cakes and desserts are homemade.
Our cellar has a good assortment of red wines mainly from Piemonte, a few local labels from Valle di Susa and Pinerolo (Sestriere is perched on the hill between the two valleys) and a selection of the most well-known Italian wines, including Chianti, Brunello di Montalcino, Amarone, Sassicaia, Ornellaia and Tignanello. We also have a few, handpicked whites. Worth tasting is our locally brewed beer.
We use fresh ingredients and our dishes are made to order. Our objective is to procure as much produce as possible locally to adopt a “zero miles” philosophy.
The winter opening hours is based on the opening and closing hours of the Via Lattea ski lifts: open everyday for dinner (from 7:30 p.m.) and for lunch on Sundays only (we open on Saturdays for lunch upon request).
The restaurant may be closed on Wednesdays in December and January (not during the holiday weeks).