The Iliko is a brand new restaurant open in 2019 in the center of the resort. Burger, sandwiches, salads and crêpes are homemade every day ! Fresh local products. Have a drink or breakfast throughout the day. Take away available. Tuesday - Sunday 8h-21h non-stop Tested for you: The cheese and bacon Burger !
The place to go for specialities from the Valais area and delicious homemade "cordon bleu". Enjoy the terrace with its beautiful views of the Alps. Schedule: Tuesday - Sunday 10-23h/ Closed Monday Tested for you: the Valais "Cordon Bleu" with Raclette cheese and rye bread crumbs.
LE VIEUX VALAIS
Delicious dishes made with fresh local products. Cosy dining area, winter garden, south-facing terrace with view and loungers in an elegant, rustic setting. Every week the chef offer special disches from here and abroad. Kitchen open non-stop on Wednesday and on the weekends from 11 am to 10 pm and every day on school holidays. During school holidays, open every day from 10:30 am to 11 pm. Friday and Saturday open till 1 am. Outside school holidays, closed on Monday and Tuesday. Tested for you: steak tartare chopped by the chef's knife
LES BAINS D’OVRONNAZ
LA CASA BOSCARDIN
Traditional refined cuisine served in a beautiful wooden dining room combining modernity and authenticity. Seasonal dishes from Valais and beyond.$ Schedule: high season 7d/7 12-14h and 18h30-20h30/ low season: Weekly close: Sunday afternoon to Tuesday 5pm Tested for you: The lamb rack cooked on hay from our mountain pastures and served with vegetables
LA PENSION D’OVRONNAZ
Restaurant renewed in 2016, traditional menu, kids menu, chinese & wine fondue, hunting menu, grilled chestnuts, salads buffet in summer Schedule: Monday to Sunday from 9h - 23h/ Tuesday open from 9h - 15h Tested for you: chinese fondue on the terrace
LE SOLEIL DE DUGNY
The restaurant overlooks the plain and offers gastronomic cuisine with local produce and herbs. Only on request, creative menu. Monday and Tuesday closed/ Sunday 11h30-15h/ Wednesday-Saturday 11h30-15h and 18h30-23h30 Tested for you: Valais blacknose lamb cooked with wild thyme