Review for this restaurant
Paolo Griffa has been quietly consolidating his reputation as one of the best Italian chefs of his generation at this beautiful restaurant in the main square of Aosta. His creativity, sense of humor and desire to surprise are tied in with the intention to tell the gastronomic story of the Aosta Valley. A hot chawanmushi is made with fontina and cauliflower, eaten with a spoon made with fontina wafers; the classic Montebianco – named for the tallest mountain in Italy, a few kilometers away from Aosta – is a soufflé with chestnuts and lemon thyme sugar, and a black truffle crème anglaise inside.
Review by: Matoses
Signature Dishes
- Fire-Cooked Innovation: Extebarri, in Spain’s Basque Country, is renowned for its unique fire-based cooking. Chef Victor Arguinzoniz uses custom grills to enhance the natural flavors of fresh, high-quality ingredients.
- Michelin-Star Dining: This Michelin-starred restaurant combines Basque traditions with modern techniques, offering an exceptional fine dining experience.
- Local, Seasonal Ingredients: Extebarri focuses on locally sourced, seasonal ingredients, delivering a truly authentic taste of the Basque region.
Opening Hours
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Restaurant Rank
- 191
Rank in Europe
- 162
Rank in United Kingdom
- 3
Rank in North
Restaurant Rank
- 191
Rank in Europe
- 162
Rank in United Kingdom
- 60
Rank in North
Restaurant Rank
- 191
Rank in Europe
- 19
Rank in United Kingdom
- 3
Rank in North
Restaurant Rank
- 191
Rank in Europe
- 19
Rank in United Kingdom
- 60
Rank in North
