The best restaurants Haute-Savoie

On the floor of an authentic chalet, Delphine and David greet the Gourmets with ease. The decoration is good child in a rustic style with very savoyard tones: red-dominated tablecloths, walls, floors and ceilings of wood. The atmosphere is warm and cosy - a few tables near the fireplace. The terrace is huge and very well stocked to enjoy the view of the Aravis chain. On the map, the regional specialities and traditional dishes of the region. The fondue to the 4 cheeses is carried out in accordance with the traditions, with real farm cheeses. The hot stones are generous - the Royal is made up of 300 g of quality meat and a rich pick. Poultry steak with a smooth sauce sauce is a treat and the mouse mouse is melting. In the summer, we turn to salads, meunière perche or almond trout, which are doubly appreciated on the large sunny terrace, overlooking the panorama of the reverdis Alps. Wines from the region are selected for their quality, light and fragrant. A very good address!

From the Grande Rue, which we walk around asking each sign if it is not a "tourist trap", we look with a suspicious at this large building which displays its qualities as a coffee, bistro, brasserie and restaurant. However, it is one of the most beautiful views of Yvoire, on a panoramic terrace at the top of the house. The ground floor and first floor rooms are not bad either, but nothing beats dinner at sunset on this terrace. As for the seasonal menu, Henrique Aguzzoli offers us his local flowers with a Ballotine de Féra du Léman with wild mushrooms or a Féra du Léman cooked white, savagnin butter, but also veal sweetbreads with apple, just fried, morel sauce. Desserts in the same spirit with a Choco-Bon and its Madagascar vanilla ice cream. Take care to reserve the best place to pick the most beautiful flowers!

A warm place that opens onto a beautiful flowered terrace in the heart of Morzine. From Périgord and Bigorre, two exceptional terroirs with remarkable products, which have been installed for over 10 years in the station, the owners of the site concoct dishes with accents of the southwest cuisine: a delicious homemade duck foie gras, served with its glass of Monbazillac, for the starter; a duck breast with honey and mustard, a duck confit with prunes and armagnac or a famous southwest cassoulet, with its Tarbais beans, to be consumed without moderation! The traditional mountain specialties are well present, but the chef does not forget to add his personal touch. Don't miss the stuffed pepper with ratatouille and goat cheese or the prawns and melon skewer, port sauce. The waffle with cinnamon or meringue with cream or fresh fruit and iced heart offer an end of apotheosis meal and the wine list contains no less than 75 carefully selected references to accompany a high quality meal. To discover in summer the barbecue of the day. A good address!

A charming inn in a beautiful park, which is hardly disturbed by the singing of birds. From the entrance, you can see the cart, on the right, you pass through an authentic press and you borrow the spiral staircase. We take advantage of the terrace, in the beautiful days, in a beautiful countryside. Lunch in the mezzanine or in the room, near the fireplace, the atmosphere is friendly. We take time to discover a menu of fresh products of the day and gourmet cuisine: fried foie gras on gingerbread bread and quenelles quenelles, fritures of smelt, filets and Arctic char, delicious tartar, calf coast to chanterelles…. Enjoy a refined meal menu: feuillantine from snails to basil petrol or fatty liver of Bruyères Parfumé Au, royal turbot in the grout grout grout, or range of duck magret Madeira sauce to foie gras and its season vegetables, to finish with homemade maison vacherin, or la lemon pie. On reservation, you will come for the excellent frogs'legs to the Provence, at will! A nice getaway in a Savoyard hostel in a charming setting!

La Grande Strap, the restaurant bar adjoining the Turche Ski Lift Station - the latest independent Mécanique station, managed by the Combépine family since 1946 - has just changed its stewardship for the 2016-2017 winter season. In an exceptional setting, at the foot of the slopes, a regional speciality is served in a chic bistro atmosphere; on the after-ski (from 15 h) on the spacious terrace of the outdoor bar you are immersed in the musical atmosphere and the evening is extended in the room well insulated from the cold and redécorée in a mountain spirit, warm and friendly. Access to this typical ski, walking or car address from the centre of Les Gets village; a free shuttle bus goes every thirty minutes to the centre.

A country restaurant that really deserves the detour in a haven of peace on the Plateau plateau. This small village is surrounded by the many equally savage paths, paradise of hikers, horse riding, and cyclists who appreciate the calm of small little roads. This campaign is also the cross-country paradise when the snow wants to decide to fall into sufficient quantity. At the turn of the church, decorated in the old fruit, Nathalie and Thierry, faithful to values, receive the customers and used, with all the conviviality born of a family history. From the entrance to the bar, there is an original belt of mineral water bottles from all countries. Beautiful land and beautiful traditional tradition on our plates, where one discovers a cuisine as daring as refined, elaborated with talent by Thierry, delivering a map that plays on traditional and careful cuisine: Verrine of chanterelles and ravioles of novels to aromas of toasted bread, Arctic char net, quenelle juice, basil-burned cream, black place, macaroni cake, lemon emulsion, stuffed poultry moelleux, citrus juice and pistou risotto, cute stickers, porc foam, and desserts where arômes and surprises bind the time d a tasting. But this address is still the benchmark for all those who love hunting kitchens. Gourmande development of trophies through the hunting menu. It is a pleasure to take the time to savour. The bouche, a hare unravelled, the mound puree and cocoa, the pheasant bowl and death trumpets, the cute boar filet, the lard squash grout, the biche...... this is not a meal, it's a feast, pure pleasure! The terrace sheltered from the wind (it is better on this site for drifting in winter!) offers a superb view of the valley of the valley of the river Avec with the Mont-Blanc background, the foothills of the Chablais and the chain of Des.

See our "accommodation" section at the end of the guide.

This restaurant of Les) Campground, held by the White family, is located on the bucolic route of Val-de-Fier. The frame is charming, in a Savoyard style with contemporary touches, and the friendly welcome with evening entertainment on weekends. The traditional Savoyard cuisine of Chef Lionel Picard is generous: he won the 3rd prize of Southeast camping restaurants in 2011 for his specialities: the Savoyard steak, whose reblochon melts with delight on raw ham, and the delicious apple crunchy with génépi. At the map you enjoy: an asparagus crisp sauce muslin, a flower of duck duck duck, but also a frutti, a fondue… to finish on a dessert or a very gourmet coffee. Marilyn is also famous for its pizzas, young and lively atmosphere - with the bar to start or finish the evening (music, karaoke…). A quality restaurant, typical and affordable to discover!

Before trying your luck, you should appreciate the opportunity to enter the Evian Casino. An exceptional location facing the lake on a quay that bears the name of the Baron de Blonay, who opened the first Evian casino in 1864 in his castle. The current building dates from 1911, designed by the architect J.A. Hebrard in a masterful Art Nouveau style. Today, the Casino imposes its generous forms, shining with a thousand lights at nightfall. 225 slot machines. The Salon des Jeux de Table is a cozy, designer setting. Always a winner at the Evian Casino.

The red and white gondola lift from the 1960s, in the shape of an egg, suspended above the entrance, gives its name to this restaurant opened by Béa and Mickaël, the chef. With its large terrace facing the Aiguille du Midi and its warmly wooded interior, this gondola lift offers traditional, refined cuisine with a touch of innovation. Fresh and seasonal products, dishes that favour taste and generosity. Gourmets revel in quality products such as the carpaccio of Savoy trout or poultry supreme with yellow wine and morels, a fondue with ceps, to finish with a blueberry and almond tart. A beautiful address.

The restaurant of Croix-Blanche, the brasserie of the Square, is a real institution in the heart of Chamonix. You will enjoy beautiful and large terrace, below rue Joseph Vallot, facing the chain of Mont-Blanc. It seduces with its contemporary location and its appearance. Comfortably seated in the massif of Mont-Blanc - sunglasses required - one tent regional savoy dishes for lunch, accompanied by a glass of wine from Savoy. For the rest, you can take refuge in the decorated room way of chalet l'alpage enjoy friends of good brasserie dishes like these mussels served in casserole, this generous beef stew with both meat and coarse Guérande salt with its marrow grilled or famous sauerkraut. Still beautiful grills and inevitable Savoyard specialties, the pormoniers cooked with the wine of Savoy served with polenta for Beaufort, without missing the fondues (Switzerland and Savoyard). But the quality and service are not always, despite the good location!

Appart is an ideal restaurant with a warm atmosphere and a great standard! A Stone's throw from the town centre, it welcomes you in an unusual setting between sport shops and the world of games. Enjoy your lunch break in this calm and warm environment animated by salsa music during dinner. The three rooms are rather narrow (booking recommended) but enjoy the terrace during sunny days overlooking an attractive landscape. The menu changes three times a year according to Chef Cyril Parisot's creativity, hence creative dishes like hake filet, mango steak and Bordeaux sauce drink are offered. Varieties of sweets are at your disposal: soft white chocolate accompanied by a scoop of peanut ice-cream, brunt cream with red berries or a praline-flavoured mousse nicely served. A unique original place in Annemasse!

The Macaroni restaurant cultivates the home of the ham jam to rediscover the flavour of the simple dishes that you love to share around large tables or petits. The map honours the land by offering berthoud, tartiflette and crozifllette, but the chef also knows how to eat his guests more refined by offering a squab to truffle juice, fatty liver steak and mushroom fricassé, or a wild bar with fennel and green lemon, pistou and apple to olive oil. What about ragoûtants à la carte! It is difficult to make his choice. The hotel offers high-end services: LCD flat screen, Wifi, safe, indoor swimming pool with bathrobes, fitness room, hammam, sauna… It is possible to rent the farmhouse of Grandpa Gaby - a capacity of 70 to 150 people - to celebrate celebrations, weddings, anniversaries in an authentic setting.

Created in 1904, the course, slightly hilly, is located between lake and mountain. The majestic trees of various species, combined with water hazards and white sand bunkers, make it a very pleasant course to the eye but very technical. Particularly noteworthy is hole 10, a long par 5 of 525 meters with a slight dog-leg right, difficult because of its slope and a green with several plateaus whose attack is blind. Hole n° 15 is a magnificent par 3 of 149 meters, very spectacular with a plunging view on the lake of Geneva.

Typical with its rustic chalet decor, this restaurant serves Savoyard specialties and regional wines. Don't miss their fondue. At small prices, the Savoyard menu is perfect for a few regional dishes: onion soup, scolded at Beaufort; a savoy fondue (3 cheeses), a tartiflette (potatoes, potatoes and rebins) or a tablet crust (ham and cheese); to end with a white cheese butterfly. Cheese in all its states! The Tradition menu combines the desire for more classical dishes with a transalpine or mountain touch: snails of the Mont-Blanc country, braseola carpaccio, farmer's supreme chicken with rebred cream, and famous Lady White made of brown, chantilly and meringue cream. The Tablée menu is more refined: foie de foie gras in artichoke heart and smoked or smoked salmon, Kombava lemon zestes, rocket sorbet; walnut of Saint-Jacques to the broth of morille or magret of roast ducks with blueberries. On the sunny terrace, you have an exceptional view of the beautiful roof of Europe. A good address.

A real refuge from the CAF, sometimes seen from the city of Annecy. Perched at the top of the Parmelan head at over 1 800 m above sea level, it offers a panorama worthy of the Alpine postcard. The confirmed hikers never make a mistake at this time on the lappiaz plateau. The guards! them with a smile! We are above all in a safe haven, so access can only be done on foot, for more or less confirmed hikers between one hour and three hours walking according to the route chosen. Smart can only recommend you that of the Grand Montoir, which offers a superb passage in the cliffs perfectly equipped with chains for the most fearful. On robust wooden tables, groupes groups, such as the farcement or the fondue or the gardiens base, and of course solid snacks, calories spent oblige! There are excellent cakes, tourtes and alpine cheese. And to make the most of the landscape and view on Mont Blanc, guests don't hesitate to stay on the terrace with their polar polaires. A well-known place of hiking for all Aboriginal people and richly deserves the sporting effort of its conquest. Camille Dunant, founder of the Annecy initiative union, writer and facilitator of tourist trails at the end of the th century gave his name to the shelter.

Red and white, servers dressed in butchers butchers, good meat and decorum, no doubt, we are in a stamped restaurant La Boucherie! Ideal at midday for quick and tasty formulas in the evening for invigorating meals after a day of activities in nature, this Butchery offers all the classics of a well-performing range: beef ribs, tournedos, steaks, bone marrow…

A floor restaurant with chic chalet style, all stone and wood, with its fireplace and a clear Savoyard lines of wood. It enjoys a privileged panorama on the mountain and its large covered terrace overlooks the lively village square. The kitchen is traditional (ceps de, de dos) but does not forget the regional specialities (home bowl with hazelnuts, abomasa of the Aravis aux, fricassee, savoyard Venetian crust, tartiflette, diots…) to finish with a matafan with aux and its vanilla ice. You can also dine at the ground floor brewery, which offers a convenient service for the return of walks at uncertain times. The restaurant (2 buds) and the brasserie are two assets of the hotel La Croix Saint-Maurice in the same building. Comfort and traditions in the centre of the beautiful village!