Wood Restaurant - Michelin Guide Alpine

Michelin Guide listed restaurant in Cervinia with refined Alpine cuisine and an extensive Valle d'Aosta wine list. Wood-fired cooking meets indigenous grape pairings. Ask for the Fumin with game dishes.

What to do there

3 things to do

1. 1 Meet the Swede Who Earned Michelin at 2,000m Altitude Wine · Price: very high

   Chef Amanda Eriksson is from Swedish Lapland. In 2023, she became the first chef to earn a Michelin star at 2,000m altitude in Italy by combining Scandinavian precision with Valle d'Aosta terroir. Book 3-5 days ahead at Wood Restaurant (center of Breuil-Cervinia, check woodcervinia.it) and choose the local-inspired tasting menu. Ask sommelier Cristian Scalco to pair with Valle d'Aosta wines only. You're here for elk tartare (Swedish) with Fumin (Valle d'Aosta red, 7% of production) — the 8000-mile moment: a Laplander cooking reindeer at the base of the Matterhorn, pairing it with wine from 1,200m vineyards.

   Backup: If Wood is fully booked (likely in high season), try Tivoli (another Michelin star nearby) or return to La Chandelle for fine dining with comparable wine list.

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2. 2 Decode Why Michelin Gave Her the Star in November 2023 History · Price: very high · Optional

   Michelin doesn't give stars for novelty — they give them for mastery. Amanda Eriksson's mastery is cultural translation: she speaks Swedish, Italian, and 'altitude cuisine' fluently. Her smoked Fontina cauliflower uses Valle d'Aosta DOP cheese (12th-century recipe) with Scandinavian smoking technique (millennia-old preservation method). The result tastes like neither Sweden nor Italy. Order the tasting menu (€80-120) and pay attention to technique crossovers: Swedish smoking + Italian cheese, Nordic foraging + Alpine polenta. When dishes arrive, ask: 'What's the Swedish part? What's the Valle d'Aosta part?' Most dishes blur the line — that's why Amanda earned the star by making cultural fusion feel inevitable instead of forced.

   Backup: If you can't decode it during the meal, read the menu descriptions carefully. Amanda usually explains her reasoning. Or ask the server directly: 'Why did Michelin notice this restaurant in 2023?' The answer will be about authenticity at altitude.

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3. 3 Find the Rare Vintages Nobody Else Stocks Wine · Free

   Wood's wine list includes 'excellent labels including rare vintages and a good choice of wines by the glass' per Michelin Guide — code for: Cristian hunts for allocation wines that bigger cities can't get. In Valle d'Aosta, 'rare vintage' means certain years (2015, 2017, 2018) that produced exceptional high-altitude wines due to perfect weather. When sommelier Cristian Scalco presents the wine list, don't order by price or recognition. Tell him: 'I want the bottle you're most excited about right now.' He'll pull something unusual — maybe a back-vintage Fumin from a single producer, maybe an experimental Petite Arvine, maybe a library release from a micro-producer. Take notes on the bottle name, vintage, producer. You won't find it again.

   Backup: If Cristian isn't available, ask the sommelier on duty: 'What's the rarest Valle d'Aosta wine you have by the glass?' Even the by-the-glass selection at Wood beats most restaurants' reserve lists.

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