The Osteria dell'Oca offers an authentic homemade cuisine, with a strong Mediterranean influence. The entrepreneurial idea of the owner, the daughter of an artist, is to completely cover the clientele’s various culinary needs, whether it be a business meal that offers light and inexpensive dishes or ongoing daily dishes, with ever-changing weekly menus, and finally menus for tourists in search of local flavors, offering a purely Val d’Aosta menu.

A variety of soups and salads can be found in the menu. You’ll also always find, as well, by popular demand, the classic tavern specialties such as tripe a la parmesan, pasta and beans, stews, meatballs with peperonata and rabbit casserole.

You’ll also find stewed venison with polenta, cod with potatoes, bagna cauda served with a rich plate of raw vegetables, roasted pork shank, Paris style snails, the sausage stew with porcini mushrooms and polenta and the three goose-based dishes called the "tris dell’oca" (cold cuts and foie gras), bigoli (fresh pasta) with duck meat sauce and roast goose leg.

Of course we also have numerous types of pizza, kneaded with a particular flour, that always satisfy the tastes of our younger customers. Exclusive and original is the "Pizza dell’Oca", a white pizza with duck salami and "Roquefort" French cheese in the crust.

And finally, the "highlight" of the restaurant: the numerous daily "homemade" sweets such as, for example, the "bunet" (a chocolate and macaroons pudding ), panna cotta with vanilla and hazelnut creme caramel.

And there’s more: ice cream with chestnuts and hot chocolate, lemon sorbet, pizza with Nutella and a remarkable selection of cakes such as the authentic "Tarte Tatin" (a warm toppled over apple pie with caramel, accompanied by a spoon of hand-made whipped cream).