Cliffhanger’s Grill - AYAS

Beautiful place, refined and particular in the heart of Champoluc. We visited the Campzero for its particular structure and both the exterior and the interior are fabulous. Excellent staff in reception and service, professional. Unfortunately in my opinion huge Achilles heel in the kitchen. In a place considered 5 stars each course must be exceptional, while we found good dishes, but without soul. One unhappy piece. Disproportionate price for what we tasted. Too bad.

During a week of holiday in Valle d'Aosta we were three times in this restaurant wanting to alternate the classic and traditional mountain cuisine with a beautiful experience of flavors and raw materials of great quality. From a leavened pizza 48 hours to a spelt soup alternative to delicious and balanced desserts. Young but attentive and impeccable staff. To repeat.

We have tried several times these days the kitchen of this bistro. Very nice place, great friendly and attentive service. The price justifies the raw materials of excellent quality treated according to tradition with some international incursion. If you happen to Champoluc take a break of relaxation and well-being within the fabulous resort where the resort is located, it is really worth it especially for sports and nature lovers!

I don’t know whether or not the restaurant is still managed by the same chef from whom I have always been disappointed despite not finding any details in his kitchen. The place is very nice. The dishes served a real disaster.

After a few years, let's try the Cliffhanger's Grill. I had been here several times for the other restaurant, the Summit, open only at dinner. At the Cliffhanger 's there is the possibility to eat outdoors, in front of a well-kept lawn and with the mountains as background (Punta Piure e il Corno Bussola, Monte della Nonna). So, among the best restaurants in Champoluc, he is the only one who has this benefit. In the other best you eat inside or on the road... Eat very well. Plates in which you recognize the hand of the chef. Always present from the opening of the hotel. The egg in shirt with potato foam, caviar, and chives, was missing only of a crispy part, for the rest it was unexceptionable. Fantastic macaroons with pharaoh ragout, lime, tabasco and coriander. These last three ingredients, which normalize do not imagine together with a spiderout, well dosed, they felt here and there and, when they felt, it was a pleasure. The Profitteroles with raspberries with yuzu sauce was good, fresh and of valuable invoice. Congratulations to pastry chefs, who have always given great satisfaction here. Good service too. Allegro, safe and, once in a while, no one at first sight. The fact that I have little staff I find that it is one of the greatest problems of modern catering, as well as at prices, which, in many cases, already before this period of inflation, traveled senselessly. Here the prices are found on the menus on the hotel website. With pleasure I found that the prices of beers are contained. 7 € for a 33 bottle is not so much for a place like this. Sunday 17 July. In the country chaos, never seen so many people, but at the CampZero stood by God. Hi.