The best restaurants Haute-Savoie

Before being a internationally recognised winter sports (and summer) resort, Morzine was a rural mountain village where farmers took the herds to pasture. The downhill of the mountain pastures, the "procession" - the démontagnée in patois - was a festive time where you could enjoy good local dishes. Remembering these ancient times, the New'Alp perpetuates in a chalet style but with blond wood, adorned with Savoyard motifs and complemented by ancient objects, a testimony of this ancestral tradition. You can sit on the beautiful terrace or close to the fireplace in the room, warmly welcomed by Elisabeth and Guy Anthonioz. Wrapped by a feeling of well-being, each guest relaxes and shares the pleasure of being at this table. In kitchen, Chef Delphine - the owner's daughter - has been able to compose a map respectful of traditions, while adding a contemporary semi-gastronomic touch. At noon, the dish of the day is at a reasonable price for our greatest satisfaction. In the afternoon, the break with homemade cakes is just as tasty. At dinner, everyone eats from sensual specialities made with the best products. Other delights of the New'Alp, the Millers trout (or the fish of the moment) with almonds, the homemade foie maison, the real and fidés onion soup, a flat of the Savoyard heritage disappearing. An address to Morzine to get to the gourmands summits.

Whether you choose to discover the semi-gastro restaurant or one of the three lower floor Carnotzets, the quality of the products and the good mood are at rendez-vous. A little reminder of what a carnotzet is, these are the famous traditional places with typical décor and the warm atmosphere of the farms of the Valley of Abundance. The lovers of the mountain find the soul of the old sanctuaries and enjoy tasting Savoyard specialties after a day spent in the outdoors. The restaurant room, housed in a very beautiful frame and beautifully decorated with Savoyard objects, presents itself as a living place whose service is always orchestrated with a smile. But let's discover Chef Claude Trincaz's kitchen. Its fine, creative cuisine oscillates between local cuisine and culinary creation. The chef works perfectly the product, which he magnifies, and that is found in a kitchen with flavors as present as gourmets, and in fine dishes with precise cooking. The mosquito filet of Lake Geneva is accompanied by a surprising and delicious light swimming with green curry, coconut and green lime. The meat is worked with inventiveness, like this pigeon in the way of the chef. These delights propel us to mountain summits at the time of dessert. In order to spoil nothing, family welcome and service are impeccable! A genuine gourmet address, a generous and creative cuisine that always reserves surprises.

Muriel and Charles Pelletier are pleased to welcome their customers in these typical oils, the oldest of which was built in the eighteenth century, the unique framework. Beast skins to walls, small red tile tables on tables, gray laminate, picturesque decoration is not enough to surprise… and the specialties too will satisfy the gourmets: fondue, scratches, tartiflettes, roasted meat in the fireplace in the fireplace, fish from Lake Geneva, tasting plates… In summer the flowered and shaded garden is a must. Be careful, consider booking your table so you don't have to be left on the sidelines, the room is not very large (forty covers) and always complete.

A gastronomic and starry address with a view of the Mont-Blanc massif. In a bright, very contemporary room, enhanced with touches of colour, just like the cuisine of chef Raphaël Lemancq, who studied with Michel Rostang and brought back from his travels perfumes of the world that he happily blends with the flavours of Savoyard local products. A remarkable job. On the menu: chestnut velvet and ricotta ravioli with ceps and squash, enhanced with wild snake oil (Savoyard thyme); followed by a grilled duck fillet with its Valle d'Aosta polenta fried with sage and coffee; to finish with a creamy caramel and tonka bean with a candied pear in a reduction of white Mont-Blanc beer. A delicate menu that is complemented with Stéphanie Ryon Lemancq's selection. The menu is prepared according to the seasons and the creative compositions of the chef who, since his star in 2014, has opened two other addresses in Saint-Gervais: the Bistrot Sérac (distinguished for the quality of his plate), with rogue dishes and cooked on charcoal, and the Sérac gourmet with catering dishes. An address worth a little climb in the steep streets of Saint-Gervais!

In the building of the Hotel de la Railway, after a sports day, you are happy to find yourself at the table of Eric, beekeeper at his lost hours. The room is warm, with notes of blond wood and greenish tones of white and red, perfectly by a dominant view on the Alps and Mount Lachat, further amplified on the terrace that runs along the room. The menu of the day consists of seasonal dishes, for fresh cooking with ingredients renewed daily. The Local Menu is a proposal of traditional cuisine Savoyard with Alpine flavours: hot goat goat salad, féra from Léman to bear garlic cream, nachos apples au; but also a fricassee dish from Saint-Jacques to the morels, a magret duck magret to mountain honey, and the burnt cream to the queen of the meadows… without forgetting cold meats, diots red wine, farcement. A gourmet address to discover the refined cuisine of seasonal plants, flowers and products.

Two panoramic terraces, a restaurant and a brasserie upon arrival of the large Platières gondola. A stunning view of the Mont Blanc massif, at 2,480 meters high! Two atmospheres: You can eat on the thumb or sip a delicious hot chocolate while admiring the Alps at the brasserie before descending the slopes of the Fiz massif or taking its time in the restaurant and choosing a buffet entry and a traditional dish after its ride in the Platé Desert (summer). In winter, in winter, the restaurant organizes special meals with welcome kir in front of the sunset on Mont Blanc and Savoyard menu (even on the website); and on Wednesdays, a night descent to the torch. A unique moment in a convivial and warm atmosphere, not to miss!

Another good surprise from the busy Ravanel-le-Rouge street, this tea salon offers salty pies and sweet pies for all tastes. The day pie and salad formula (9,50 €) will make it all the more pleasant to eat, the lourdeur of a savoyard dish with less cheese. It's a good idea to wait until the beginning of the afternoon. At the close of the tracks, the most Anglo-saxons of us will come on the carrot cake when others make the eyes soft to the noix. The small terrace makes it possible to cook the pill once after a busy day in the sun on the slopes. 

Well placed in the heart of the resort, the chalet is authentic, as is its name which evokes the transhumance of cows in Swiss alpages (La Poya in Franco-Provençal patois). In a rustic-chic dining room, on elegantly crafted tables, you can enjoy cuisine in the same spirit, made from quality noble products: dense sphere of duck-covered duck liver and gold leaves or a shimmered crayfish small-glazed in laminated, crustacean biota. To follow, a low temperature lobster lobster, royal of vegetables, topinambour emulsion or lamb of Scotland's canary with green clothes, embed potatoes vitelous juice black garlic juice. The meat is French and the products are primarily from local agriculture. We finish chocolate in transparency between power and creamy sweetness chocolate chocolate. A refined cuisine prepared by Chef Jacky Calvet and served by Johanna and Olivier who receive you as pasta in Poya.

Nestled in an old renovated mountain farm on the edge of the blue track of the Turche, Le Païka has a breathtaking view of the Aulps valley. Whether by the Turche ski lift or the Perrières chairlift, on skis or snowshoes along the Sincerneret forest path, you can easily access the mountain restaurant with its terrace. Futé loves the warm room with its old-fashioned fireplace stove, its wooden tables and chairs, its decoration of non-obtrusive mountain objects that give the whole an air of pleasant authenticity; the generous and invigorating cuisine that is enjoyed here. Meat and fish grilled on the barbecue grill - installed outdoors -, the speciality of Païka; typical Savoyard dishes such as Berthoud, cheese crust, chalet soup with bacon and Savoy tomato or Beaufort pie, not to mention the delicatessen plate and local cheeses, but also more classic dishes such as duck parmentier, lamb stew in crust, etc. As for the dessert buffet, which is very varied - fruit pie, lemon meringue pie, flan... strawberry, black forest, tiramisu - it is at the height of the whole, delicious! Despite the budget, the restaurant deserves to be stopped for a good gourmet break, at lunch or for a snack.

In the heart of the pedestrian zone and a few steps from the lake, the terrace of this large brewery always little over the seasons and hours of the day. Inside, the atmosphere is more subdued: leather benches, juchées tables on pedestals. Smart notes that the room has grown since its last passage and that is so much better, we feel more at ease, without the intimacy being exceedingly there. The great classics of French cuisine vary according to market arrivals: fish of the day, from veal hop to mushrooms of wood, beef beef… and a great choice of mussels to accompany the Leffe which flows through. Shame on the fact that desserts don't compete with originality…

Taken back in 2010, under the same roof as the Hermitage Hotel (just under the via valeur), this restaurant is suitable for families in search of a nice table to restore good local specialities on the holiday road (parking) than to couples looking for a nice setting. The terrace is very pleasant in the beautiful days while the dining room reserves its own bucolic. It is also ideal for evenings with friends. At this copious and very affordable table, we love the friendly welcome of Sylvie Bonnet and his family… We also love the many gourmet specialities: homemade foie gras, perche fillet, duck magret with honey of fir and bilberries. But also traditional dishes like the head of calf sauce gribiche and andouillette (a true success for these two dishes found on the map every day). Without forgetting the Savoyard farcement, which is probably "the speciality" of the restaurant: to discover here and nowhere else! Children are not forgotten and can enjoy a Boud'chous Land composed of an entrance, a mini-tartiflette and a homemade pie.

A regional lounge bar in the regional style, to enjoy a good meal on the south terrace with lake view, or in the beautiful, picturesque room. To order, the inescapable Savoyard specialities but also the "hot planks" and delicious pizzas. A emporter service is also available for the most exhausted, quick to reach their cosy nest.

Located in the Lower Monthoux, the Auberge Rouge hostel is unmissable. Its red facade, its tree-lined area, its private car park attracts the visitor's eye right away. From the old farm of 1900, the walls of stone, the beams and the parquet floor are preserved, which make the whole of this family-run hostel a family-friendly hotel. We walk through the fine grocery store full of specialties from the southwest, and Marie-Laure leads us to our table with smile and courtesy. Following her parents she shaped this cozy atmosphere around the spirit of the wine and the southwest. This is a magnificent mosaic bull above the chimney and all around the old traps a décor evoking both baroque style and cabaret in red and black. At the map, a carpaccio and courgettes with hazelnuts, green tapenade and Basque sheep, ravioli of foie gras to morilles and cream or a range of sweet stove sauce in orange accompanied by a wine selected by the Knight of Cahors wines. Desserts still bring a little bit of the region loved in the plate, with a crouch of apples, hot and watered by Armagnac. The flavors controlled by chef Jean-François Mériot, master restaurateur, who in a few minutes makes us cross France!

At the entrance to Châtel, unable to miss Antoine Restaurant, and if your hotel or rent is a little away from the centre of the station, Franck comes to pick you up at the foot of your place of stay and return to the right port if you stay within 10 km around the restaurant. A good service when you know the difficulty of parking in the city centre! With the entrance and a beautiful wooden terrace, you can enter a chic and cosy Savoyard world, where the wood reigns in master, as well as the teddy bears, which have dozens, perched on the shelves. Savoyard specialities are generous and tasty - smoked broccoli from old mountain milk, royal fondue to 5 cheeses, berthoud and tartiflette from the Alps - which honour local and local producers. If you don't like the cheese, a ris from calf to morillons or a magret of duck sauce bilberries will seduce our taste buds. Hot apple pie and caramel caramel caramel offer everything you need to finish the meal in beauty. Some dishes are even adaptable to vegetarians.

A small chalet restaurant at reasonable prices, in a quiet street near the centre of Chamonix - on the south side of the Arve. Hosted by chefs Jean-Marie and Laurence, and their son Franck at the service, the restaurant offers generous Savoyard specialities and one of the best fondues in the resort. Simple but neat, the old-fashioned wooden decoration suits this room well. The service is efficient and the products are of high quality. On the sunny terrace and in the pergola with its open view of the valley and its mountains, it is nice to sit down in front of the morel dishes - one of the favourite mushrooms of the Fer à Cheval. A really nice and good restaurant.