Wood
Breuil Cervinia, Italy
⭐1 Star
The Experience
From Michelin Guide
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.
Unique Things
From Visitor Experiences
Unique / Unconventional Aspects of Wood, Breuil Cervinia (Michelin Star Restaurant)
1. Fusion of Swedish and Italian Culinary Influences
Wood’s chef Amanda Eriksson, originally from northern Sweden, creatively combines Swedish and Italian ingredients and culinary traditions in her dishes. This results in unique recipes such as elk tartare served in beetroot ravioli with horseradish sauce, and cauliflower prepared like an escalope topped with smoked Fontina cheese. This blend of Nordic and Italian flavors is unusual and distinctive for a Michelin-starred restaurant in the Italian Alps.
2. Location at High Altitude (2,000 meters)
The restaurant is situated at an altitude of 2,000 meters in the center of Breuil-Cervinia, which presents logistical challenges for sourcing ingredients and operations. Despite this, Wood emphasizes using local, seasonal ingredients from the Aosta Valley and the best products from Italy, Sweden, and even Asia. This high-altitude setting influences the menu and requires meticulous planning and organization, making it an unconventional location for fine dining.
3. Diverse Tasting Menus Including Vegetarian and Local Inspirations
Wood offers three distinct tasting menus: one entirely vegetarian, one inspired by local cuisine, and a longer menu that allows for more creative freedom beyond traditional boundaries. This approach caters to a variety of preferences while showcasing local and international influences, which is a thoughtful and somewhat unconventional approach for a Michelin-starred restaurant in a mountain resort.
These elements—Nordic-Italian fusion, high-altitude location, and diverse, thoughtfully curated tasting menus—distinguish Wood in the Michelin dining landscape.
Ingredient Stars
From Visitor Experiences
The most honored or signature ingredients at the Michelin-starred restaurant Wood in Breuil Cervinia reflect a blend of Swedish and Italian influences, with a focus on local, seasonal, and high-quality products. Key ingredients include:
Elk: Featured in dishes such as elk tartare served in beetroot ravioli with horseradish sauce, showcasing a Nordic ingredient integrated with Italian culinary techniques.
Beetroot: Used creatively, for example in beetroot ravioli, adding earthy sweetness and vibrant color, complementing game meats like elk.
Horseradish: Provides a sharp, pungent contrast in sauces accompanying dishes like elk tartare, reflecting Scandinavian flavors.
Cauliflower: Cooked in butter like an escalope and topped with smoked Fontina cheese, highlighting local Italian cheese and simple yet refined vegetable preparation.
Smoked Fontina cheese: A prized local cheese from the Aosta Valley, used to enhance dishes with its rich, smoky flavor, exemplifying the restaurant’s connection to regional ingredients.
These ingredients are significant as they represent the restaurant’s creative fusion of northern Swedish and Italian culinary traditions, emphasizing seasonal, local, and quality products to craft imaginative and balanced dishes.