Filippo Oggioni's gourmet minimalism at Vecchio Ristoro in Aosta: only freshly prepared cuisine and lots of flavor.
The location
Aosta is a city rich in millennial history, still excellently preserved, whose historic center is alive with memories of every era, with particular emphasis on Roman civilization and architecture. As you stroll pleasantly through the streets of the center, your walk will ultimately be rewarded with a visit to the Vecchio Ristoro di Filippo Oggioni e Paolo Bariani, who, as “outsiders,” have integrated perfectly with the reality of this town, which is the capital of the province and region but still maintains a good dose of provincialism. However, quality goes beyond clichés, and so, over the last 5-6 years, the Vecchio Ristoro has made its mark with character and personality within these old walls, brought back to life with verve by the chef's effervescent cuisine.
In summary, this is the first Michelin star you will encounter in Italy when entering from France, from Mont Blanc or from the Little St Bernard Pass, if you find them open. If not, it is still worth the trip, going up the lower part of the valley, even passing by the state road, so as not to miss anything this area has to offer, both in terms of landscape and the quality of local products.
The cuisine
Starting with ideas drawn from the local area, Filippo then moves with ease onto themes that may surprise the reader, but will only pleasantly surprise the palate, thanks to subtleties and concentrations that go hand in hand with taste solutions that cannot leave you indifferent, without ever forcing the issue with themes that are difficult to understand. There are two tasting menus, one based on local ingredients and a second that leaves room for imagination and open-mindedness, priced at €110 and €145 respectively.
What to eat at Vecchio Ristoro
There are two menus that follow a logical thread, and then a wise short menu of only nine courses, to better take care of every detail, sharing harmonies and contrasts, giving an even more complete meaning to a true signature cuisine, far from banality, transmitting sensations to the brain that invite you to think as well as taste.
During this period, the fresh summer flavors will give way to autumn flavors, including local game. This lasts from early autumn to mid-December. An event not to be missed for enthusiasts. Of course, the desserts will also be memorable.
The wines
This is where Paolo Bariani comes in, Filippo's partner and an excellent maître d', as well as a profound connoisseur of wines from here and elsewhere. It must be said and emphasized that the Aosta Valley is a precious treasure chest of small producers unknown outside the Valley. Micro-productions alternate from year to year, offering very few bottles, in some cases less than 200. The diversity of grape varieties, territories, and exposures means that every year Paolo has to search for small producers who defend the typical characteristics of the grape variety and its origin. Then, at the table, it will be fun to be captivated by aromas and flavors that go against all conformism, in a setting where conformism is a totally unknown term.
CONTACTS
Via Tourneuve, 4, 11100 Aosta AO
Phone: 0165 33238
