The gastronomic soul of the Breithorn
Restaurant 1903 is the most delicious soul of the Breithorn Hotel, offering mountain cuisine that evolves with the seasons, with freshly arrived produce, and with what nature grants.
Its very name is a tribute to the hotel’s founding year: 1903, the beginning of a legendary story of alpine hospitality that renews itself at the table as well.
With us, gastronomy is a narrative that evolves, while keeping its primordial roots firm.
The menu: a journey between territory and surprise
The 1903 menu is a thoughtfully conceived and experienced journey, where each dish reveals a sophistication discovered one bite at a time.
Our cuisine is a constant dialogue between the territory and unexpected surprise.
Here, the most authentic flavours of the Ayas Valley meet a creative spark that never betrays its roots, speaking of seasons and hands that work the land with respect.
Every dish is a narrative that blends local authenticity with a vision that looks beyond, offering you an unforgettable culinary journey.
A timeless ambience
Restaurant 1903 offers an intimate and elegant setting, where the history of the mountains blends with unique design.
Our “legacy” philosophy comes to life in the encounter between the authenticity of materials and a contemporary vision.
The warmth of the interior wood and the presence of sculpted stone together create an enveloping atmosphere.
The experience extends to the details of the tableware: copper and stone combine to present your dishes, transforming each one into an iconic visual story.
It’s a conscious return to the territory’s most archaic elements, a gesture of profound reconnection with its heritage.
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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