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At Lo Tatà there is one motto: cooking is more than comparing tastes, welcoming is more than a professional gesture. The restaurant proposes some Valdôtain dishes and a comtemporary pizza: to realise all this raw materials are carefully selected.
Tartiflette Valdostana
Green gnocchi with nettles and Blue d'Aoste cheese
Low-temperature cooked duck leg with berry demi-glace sauce
Whole pork shank cooked at low temperature with Barbera demi-glace sauce
Pizza lo Tatà