Restaurant 1903 embraces a philosophy of 0 km cuisine that offers a unique gastronomic experience, where a focus on sustainability and quality local ingredients is at the heart of every dish.
The menu changes frequently according to the availability of seasonal ingredients, offering the guests a variety of dishes that celebrate the richness and diversity of the region. Each dish is designed to bring out the authentic flavours of local ingredients, often revisited with a creative and innovative touch by the chef.
The elegantly furnished restaurant combines modern design elements with touches of alpine style to reflect the importance of local traditions, creating a relaxed and refined atmosphere.
The wine list includes a selection of over 100 choices, offering a variety of tastes perfectly matched to the dishes on the menu. In addition, the restaurant offers craft beers and fresh fruit juices.
In short, Restaurant 1903 not only offers delicious and refined dishes, but also promotes a conscious and sustainable consuming model, making every meal an opportunity to discover and appreciate the excellence of the region.
Or contact us at 39 0125 090038
The Chef
Simone Pallini
A mountain cuisine promoter. Born in Imperia, I found my wife in this beautiful valley, an authentic refuge in the heart of the Alps.
For me, the mountains represent life, passion and dedication. I am a passionate traveller, each experience enriches my essence and my culinary vision. However, my eyes are always directed towards the peaks, particularly those of Val d’Ayas, where my professional career began. When I first came to Champoluc in my twenties, I felt a sense of vitality, inspiration and a deep respect for what surrounds us.
My culinary and life philosophy is based on a continuous ascent, starting from the roots and rising through the valleys, bringing with it products that can be traced back to a name and dishes that tell stories.
My intention, when you have the opportunity to be our guest, is to convey to you the love and passion I have for the mountains and every element of their environment. The mountain is alive and allows us to feel truly alive. It embodies a symbol of freedom and offers us a sense of purity, ultimately representing a place of respect, an essential value to be preserved. My cuisine is structured around three fundamental principles: life, freedom and respect.
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