Restaurant in Breuil-Cervinia, Italy
Book it. Michelin star, mountain setting, real cooking.

Wood is Breuil-Cervinia's only Michelin-starred restaurant, where Swedish chef Amanda Eriksson builds a creative menu around the productive tension between Scandinavian and Italian ingredients — elk tartare, smoked Aosta Valley Fontina, rare vintages by the glass. At €€€, it delivers a genuine tasting-menu experience at altitude for less than comparable starred alternatives elsewhere in northern Italy. Book well before you travel: five services per week and high demand make this one of the harder reservations in the Alps.
If you're skiing in Cervinia and wondering whether to save Wood for a special night or just treat it as another mountain restaurant, stop wondering: Wood is the only Michelin-starred dining room in the resort, and it earns that distinction through a genuinely unusual creative menu rather than alpine cliché. At €€€ per head, it costs meaningfully less than comparable starred options elsewhere in northern Italy, and the Swedish-Italian crossover cooking from chef Amanda Eriksson is not a gimmick — it's a coherent point of view that most creative restaurants at altitude cannot match. Book it. Reserve it early. Go on a weekday if you can.
Most mountain restaurants at 2,000 metres compete on view and comfort food. Wood competes on sourcing precision and culinary imagination, and that distinction matters when you're deciding whether to spend a full evening here rather than at a cosier, cheaper option on the same street.
Chef Amanda Eriksson, originally from northern Sweden, has built a menu around the productive tension between Scandinavian and Italian ingredients. That means dishes such as elk tartare in beetroot ravioli with horseradish sauce — a construction that requires sourcing elk, a northern European ingredient with no natural home in an Italian alpine kitchen, and treating it with the delicacy of a pasta course rather than the bluntness of a charcuterie plate. It also means cauliflower cooked in butter like an escalope, then finished with smoked Fontina cheese from the Aosta Valley: a vegetable dish that earns its place on a tasting menu not through novelty but through genuine technical restraint. These are not fusion dishes in the lazy, crowd-pleasing sense. They are a chef making considered decisions about where two ingredient traditions can improve each other.
Sourcing is the lens through which the menu makes most sense. Smoked Fontina from the Aosta Valley is a local cheese with a specific character , salty, persistent, slightly sharp , that amplifies the cauliflower without dominating it. Elk from Sweden is lean, with a pronounced mineral quality that holds up against beetroot's earthiness. The wine list, overseen by Cristian Scalco (Eriksson's business partner), extends the same seriousness: rare vintages alongside a solid selection by the glass, which matters if you are dining as a couple working through a tasting menu and not looking to commit to a full bottle at each course.
Wood has held its Michelin star since the 2024 guide, which places it in a small group of altitude restaurants across the Alps that have convinced Michelin inspectors to make the journey. For context, the Valle d'Aosta has historically been underrepresented in the Michelin Italy guide relative to regions like Piedmont and Lombardy, which makes this recognition more specific: it is not a star given to fill a regional quota but one earned in a category where the guide has historically been cautious.
The restaurant is open Tuesday through Saturday, evenings only (7 PM to 9:30 PM), with both Monday and Sunday closed. This is a deliberate service model, not an oversight , it limits covers and keeps the kitchen focused. It also means your planning window is tighter than it looks during a ski week: if you arrive Sunday and leave Saturday, you have five possible evenings, but one is your arrival night and one may be your departure. Book before you travel.
Google Reviews stand at 4.4 from 168 ratings, which for a tasting-format creative restaurant at this price point suggests consistent execution rather than occasional brilliance. The score is not inflated by volume, which means the feedback is coming from diners who sought the restaurant out deliberately rather than stumbled in from the piste.
For wider context on dining in the resort, see our full Breuil-Cervinia restaurants guide, and check our Breuil-Cervinia hotels guide if you are still deciding where to stay. Those already planning a broader Valle d'Aosta or northern Italian itinerary might also consider Piazza Duomo in Alba or Reale in Castel di Sangro for creative tasting menus with a different regional perspective. For local evening options that don't require committing to a full tasting menu, La Chandelle and La Luge cover Italian Alpine and Aosta Valley cuisine at a lower commitment level.
Booking difficulty is high. Wood operates with limited covers across five evenings per week, in a resort where guest turnover is driven by ski season calendars rather than local dining rhythm. Expect competition for Saturday tables in particular during peak winter weeks (late December, February half-term, early March). Book as far ahead as possible , ideally before you book your accommodation. There is no booking method listed in the public record, so check the restaurant directly via its address at Via Guido Rey, 26, Breuil-Cervinia.
| Venue | Location | Price | Cuisine Style | Michelin | Booking Difficulty |
|---|---|---|---|---|---|
| Wood | Breuil-Cervinia | €€€ | Swedish-Italian Creative | 1 Star | Hard |
| Atelier Moessmer Norbert Niederkofler | Brunico | €€€€ | Italian Creative | 2 Stars | Very Hard |
| Dal Pescatore | Runate | €€€€ | Italian Contemporary | 3 Stars | Very Hard |
| Le Calandre | Rubano | €€€€ | Progressive Italian Creative | 3 Stars | Very Hard |
| Enoteca Pinchiorri | Florence | €€€€ | Italian-French Contemporary | 2 Stars | Hard |
| Venue | Cuisine | Awards | Booking Difficulty | Value |
|---|---|---|---|---|
| Wood | Creative | Talented chef Amanda Eriksson brings together Swedish and Italian influences in her creative cuisine served at this restaurant situated at an altitude of 2 000m in the centre of Breuil-Cervinia. Originally from northern Sweden, she delights guests with a menu featuring imaginative recipes that alternate or even combine ingredients from the two countries, resulting in dishes such as elk tartare in beetroot ravioli with horseradish sauce, and cauliflower cooked in butter like an escalope and topped with smoked Fontina cheese. The wine list, which is overseen by the chef’s business partner Cristian Scalco, boasts excellent labels including rare vintages and a good choice of wines by the glass.; Chef: Amanda Eriksson document.addEventListener("DOMContentLoaded", function() { var el = document.getElementById("Achievements_chefs"); if (el && el.parentNode) { el.parentNode.removeChild(el); } });; Talented chef Amanda Eriksson brings together Swedish and Italian influences in her creative cuisine served at this restaurant situated at an altitude of 2 000m in the centre of Breuil-Cervinia. Originally from northern Sweden, she delights guests with a menu featuring imaginative recipes that alternate or even combine ingredients from the two countries, resulting in dishes such as elk tartare in beetroot ravioli with horseradish sauce, and cauliflower cooked in butter like an escalope and topped with smoked Fontina cheese. The wine list, which is overseen by the chef’s business partner Cristian Scalco, boasts excellent labels including rare vintages and a good choice of wines by the glass.; Michelin 1 Star (2024) | Hard | — |
| Atelier Moessmer Norbert Niederkofler | Italian, Creative | Michelin 3 Star, World's 50 Best | Unknown | — |
| Dal Pescatore | Italian, Italian Contemporary | Michelin 3 Star, World's 50 Best | Unknown | — |
| Enoteca Pinchiorri | Italian - French, Italian Contemporary | Michelin 3 Star, World's 50 Best | Unknown | — |
| Enrico Bartolini | Creative | Michelin 3 Star, World's 50 Best | Unknown | — |
| Le Calandre | Progressive Italian, Creative | Michelin 3 Star, World's 50 Best | Unknown | — |
Key differences to consider before you reserve.
Wood operates with limited covers across five evenings per week, which means large groups are a genuine challenge to place. Parties of two to four are the format the room is built for. If you have a group of six or more, contact the restaurant well in advance and be flexible on date — availability at this Michelin-starred room moves fast once ski season opens.
Dinner is your only option. Wood operates Tuesday through Saturday from 7 PM to 9:30 PM and is closed Monday and Sunday. There is no lunch service. Plan accordingly if you are building a ski day around an evening booking.
It can work, but Wood is not set up as a solo-first experience the way a counter-format omakase would be. The creative tasting format from Chef Amanda Eriksson rewards conversation and the pace of a shared meal. Solo diners who are comfortable at a table alone in a focused restaurant will be fine — but if solo dining with counter interaction is your preference, options like a chef's table at Enrico Bartolini may suit better.
Yes, and it is one of the stronger cases for it in the Aosta Valley. A Michelin star at 2,000 metres, a wine list overseen by business partner Cristian Scalco featuring rare vintages, and a kitchen running elk tartare in beetroot ravioli alongside butter-cooked cauliflower with smoked Fontina — the menu has enough ambition to make a dinner feel considered rather than routine. Book well ahead: this is a small room in a high-turnover ski resort.
The database does not specify Wood's dietary restriction policy. Given the creative format and small kitchen — Chef Amanda Eriksson works with precision Swedish-Italian recipes involving specific ingredient pairings — check the venue's official channels before booking if you have serious dietary needs. Arriving without notice at a tasting-format Michelin-starred room with restrictions is high risk.
No bar dining option is documented for Wood. The restaurant operates as a dinner-only creative venue at €€€ pricing, and the format is a seated dinner service rather than a bar-forward room. If informal counter or bar seating is your preference, Wood is not the right format.
Keep this venue in your Pearl passport, rate it after you visit, and track it alongside every other place you collect.