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PAOLO BERTHOLIER
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PAOLO BERTHOLIER

I was born in 1961 and my origins are half Tuscan and half from the Aosta Valley. 

My passion for cooking started very young, when I was a child, spending most of my time in the kitchen with my Grandmother and Mother. It is from those first years that I learnt how to bake bread and prepare fresh pasta as well as learning about the unique ingredients our land has bestowed on us. 

After my formal studies and until 2002, I moved around the world working in restaurants of various hotels, including the Newmeyer Sheraton (Rio de Janeiro), Hotel Imperiale in Santa Margherita, the Miramonti Majestic in Cortina d´Ampezzo and others. From 2002 onwards I worked in a variety of gourmet restaurants, many of whom got awarded a Michelin Star during my tenure. Besides taking over as lead Chef at Nira Montana, I occasionally appear on cooking programmes on national TV and "Gambero Rosso" Channel. I am proud of my Valle d'Aosta origins and during my free months, am actively involved in promoting our regional cuisine at events outside Italy.

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LOCAL<br />
PRODUCTS,<br />
SEASONAL<br />
FLAVOURS

CULINARY PHILOSPHY
BY PAOLO BERTHOLIER

When I create a new menu, I start from products that our beautiful valleys offer us, trying to adapt the local cuisine to the sophisticated palates of our guests that visit us from all over the world.

I personally choose suppliers based on the highest quality standards, searching at great distance to fulfil the high expectations of our guests.

The cuisine at Nira Montana is the reflection of my cooking philosophy and experience of being a Chef born in the mountains. I love the smell of the forest and meadows which is a source of inspiration for me when inventing or adapting recipes, which I first prepared as a young man. In each dish, I strive to add more than the high standards of quality and distinctive taste expected of us, but also a dash of my emotion.

LOCAL<br />
PRODUCTS,<br />
SEASONAL<br />
FLAVOURS

LOCAL
PRODUCTS,
SEASONAL
FLAVOURS

STARS
RESTAURANT

  • BISTRO ALPINO

    Informal yet stylish, our Bistro serves Pastas, Salads, Soups and real Neapolitan pizzas baked with Sourdough Starter in an authentic wood fired oven specially built for pizzas. Open all day, the Bistro is an ideal choice for a snack, a quick bite or an early dinner without sacrificing the quality you can expect from our chefs.

    Bistro menu
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  • eat
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BAR & LOUNGE.

A CRISP AND NATURAL AMBIENCE FOR APRES-SKI OR "APRES-TREKK", WITH A DELICIOUS SELECTION OF COCKTAILS, BEERS, AND BUBBLES. DON'T BE ASHAMED TO ASK FOR A TISANE AFTER DINNER IF YOU DON'T WANT A RARE COGNAC.

BAR & COCKTAILS MENU

Our Wine Cellar has over 120 types of wines, proseccos
and champagnes. The aesthetic Cantina accommodates up
to 10 in an intimate candlelight ambiance for wine tasting
or private dinners. Chef Paolo can prepare a tailor made
menu for any special occasion.
For reservations, contact: [email protected]om

CANTINA

PRIVATE DINNER