Café Quinson

The story

Café Quinson, Morgex – Alpine Seasonal Cuisine in the Aosta Valley

A Gourmet Laboratory in an Ancient Borgo

Café Quinson is set in a small 17th-century house in the historic centre of Morgex, a village in the Aosta Valley at the foot of Mont Blanc, just ten minutes from Courmayeur and close to the celebrated thermal baths of Pré Saint Didier. The atmosphere is one of old-world charm and romance – the restaurant calls it “un sogno a misura di coppia”, a dream scaled for couples. The dining room, together with outdoor seating in fine weather, creates an intimate setting for the kitchen’s work.

Chef Agostino Buillas: Enfant du Pays

Chef Agostino Buillas grew up in the mountains of the Aosta Valley, among forests, meadows and crystal-clear waters. His cooking is deeply personal. “My cuisine is inspired by my roots, my childhood, respect for the seasons,” he says. In his dishes he uses alpine herbs and vegetables from the restaurant’s own synergistic permaculture garden, combined with products from local farmers and breeders, adapting to their natural production rhythms. The result is a cuisine that is both firmly rooted in tradition and open to modern reinterpretation.

Alpine-Italian Seasonal Cuisine

The kitchen at Café Quinson is described as a “laboratorio gourmet”. It brings together the best of the Alpine and Italian traditions, with a strong emphasis on seasonality. The menu changes with what the garden and the local suppliers offer, ensuring that each visit reflects the moment in the mountain year. The cellar, too, is carefully curated, with an interesting wine list that complements the flavours of the region.

Michelin Recommended

Café Quinson’s commitment to quality and its distinct Alpine-Italian identity have earned it a place in the Michelin Guide’s selection. But beyond the recognition, what defines the restaurant is the spirit of hospitality and sharing that Chef Builas speaks of: “every guest is a friend with whom to enjoy a delicate dish, exchange a sincere smile, and live a special experience.”