We have wanted to create two small environments that offer a different service. but always careful to the quality and, obviously, to the price. The strange name of the place, Vin Cœur, was born from the demand to unite in an only definition more meanings. First of all for in comparison to the history fo the Aosta Valley had to be in French, then it had to make to understand that it was wanted to give a lot of importance to the Bacchus's nectar : Vin Cœur wants to literally say "Wine Heart", or that the wine ago well to the Heart... We needed then to tie the name to the presence of the near Casino: if we read everything the name in one word, phonetically in French it corresponds to the word "le vainqueurs" that translated in Italian it wants to say "the winner." If you like the game of words tell us it, but if doesn't please you please pretend of nothing, have spent long sleepless nights before having the illumination ! We return to the serious description: the Bistrot is also open every day to the outside and offers in a modern environment, the possibility to have the half board or the full board for the guests of the hotel. In the day-menu you can find both the dishes of the our tipical tradition, that those more classical. The menu varies day by day and is the ideal for the people who sojourns in hotel and use the formula of half or full board. The weekend - from the Friday to the Monday - it opens instead the Petit Restaurant, the small, nice room connected to the bistrot, with only six tables.. The menu à la carte is personally taken care by our chef Vincenzo Atzei, where you will find all of his specialties, rigorously fresh and hand-made. The type of kitchen is strongly tied to the territory. We rigorously use typical products: our sauvage pork is for instance chased in Aosta walley, and directly butchered by us. I like however to also say that our cooks it is "valdostana but not valdostanissima" or it is tied up to the local products, but seen again and adjourned to today, with some "cut" not typical to also satisfy who is "less traditional". If want to see what's cooking for you the chef Fiorenzo, just click the photo, can make to send season's menu and also the recipe of the specialties!

We have wanted to create two small environments that offer a different service. but always careful to the quality and, obviously, to the price. The strange name of the place, Vin Cœur, was born from the demand to unite in an only definition more meanings. First of all for in comparison to the history fo the Aosta Valley had to be in French, then it had to make to understand that it was wanted to give a lot of importance to the Bacchus's nectar : Vin Cœur wants to literally say "Wine Heart", or that the wine ago well to the Heart... We needed then to tie the name to the presence of the near Casino: if we read everything the name in one word, phonetically in French it corresponds to the word "le vainqueurs" that translated in Italian it wants to say "the winner." If you like the game of words tell us it, but if doesn't please you please pretend of nothing, have spent long sleepless nights before having the illumination ! We return to the serious description: the Bistrot is also open every day to the outside and offers in a modern environment, the possibility to have the half board or the full board for the guests of the hotel. In the day-menu you can find both the dishes of the our tipical tradition, that those more classical. The menu varies day by day and is the ideal for the people who sojourns in hotel and use the formula of half or full board. The weekend - from the Friday to the Monday - it opens instead the Petit Restaurant, the small, nice room connected to the bistrot, with only six tables.. The menu à la carte is personally taken care by our chef Vincenzo Atzei, where you will find all of his specialties, rigorously fresh and hand-made. The type of kitchen is strongly tied to the territory. We rigorously use typical products: our sauvage pork is for instance chased in Aosta walley, and directly butchered by us. I like however to also say that our cooks it is "valdostana but not valdostanissima" or it is tied up to the local products, but seen again and adjourned to today, with some "cut" not typical to also satisfy who is "less traditional". If want to see what's cooking for you the chef Fiorenzo, just click the photo, can make to send season's menu and also the recipe of the specialties!

We have wanted to create two small environments that offer a different service. but always careful to the quality and, obviously, to the price. The strange name of the place, Vin Cœur, was born from the demand to unite in an only definition more meanings. First of all for in comparison to the history fo the Aosta Valley had to be in French, then it had to make to understand that it was wanted to give a lot of importance to the Bacchus's nectar : Vin Cœur wants to literally say "Wine Heart", or that the wine ago well to the Heart... We needed then to tie the name to the presence of the near Casino: if we read everything the name in one word, phonetically in French it corresponds to the word "le vainqueurs" that translated in Italian it wants to say "the winner." If you like the game of words tell us it, but if doesn't please you please pretend of nothing, have spent long sleepless nights before having the illumination ! We return to the serious description: the Bistrot is also open every day to the outside and offers in a modern environment, the possibility to have the half board or the full board for the guests of the hotel. In the day-menu you can find both the dishes of the our tipical tradition, that those more classical. The menu varies day by day and is the ideal for the people who sojourns in hotel and use the formula of half or full board. The weekend - from the Friday to the Monday - it opens instead the Petit Restaurant, the small, nice room connected to the bistrot, with only six tables.. The menu à la carte is personally taken care by our chef Vincenzo Atzei, where you will find all of his specialties, rigorously fresh and hand-made. The type of kitchen is strongly tied to the territory. We rigorously use typical products: our sauvage pork is for instance chased in Aosta walley, and directly butchered by us. I like however to also say that our cooks it is "valdostana but not valdostanissima" or it is tied up to the local products, but seen again and adjourned to today, with some "cut" not typical to also satisfy who is "less traditional". If want to see what's cooking for you the chef Fiorenzo, just click the photo, can make to send season's menu and also the recipe of the specialties!