Les meilleurs restaurants savoyards Haute-Savoie

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.

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!

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.

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.

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!

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!

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.

Adorable and cordial chalet decorated with Savoyard hearts, accessible on foot. A good restaurant of altitude within a peaceful setting, on arrival of the chair-lift of the View-point (junction Morzine- Les Gets). The large terrace is bathed of sun all the day (a part is covered in the event of bad weather). A little place snack makes it possible to eat there quickly between two tracks, but it would be a shame not to taste with the family good of the Le Vaffieu restaurant. The crumbles and the fruit tarts are the specialty of Carole, the owner - with warm welcome - the products are fresh, local, with a wide choice of dishes carried out "as at the house", hearty and nicely presented: beef stew of duck to honey and vegetables of yesteryear, loin of lamb roasted with herbs, paving stone of rumpsteak to the chanterelles... The specialties not to miss: the Laminated one of Jean with Reblochon, dried meat of the Alps, sauce to the chanterelles; the delicious milfoil of Master Gerard with volume, Reblochon, meat dried with horns of plenty (mushrooms), fricasseen of potato and green salad. The wine list is pleasant. A sure value!

We will appreciate taking the air in this authentic bergery even though in the shopping galleries of the large ensembles of Flaine, restaurateurs make efforts to make us forget the environment. It saves a simple cuisine that fulfills its office both at noon and in the Eloge, a cozy place where you can enjoy a homemade soup or a sandwich between two tracks, that in the evening, when you search for a more refined and typically Savoyard setting, you can eat a slice of "house" foie gras, a warm stone and other fondues, a warm stone. Beautiful royal duck of duck, pork, beef and turkey with its four sauces or a sharp grape quail, to finish on the local burned cream. Nice frame with fireplace; Friendly atmosphere.

On the central square, the Bistro is one of the restaurants of the multi owner Annie Village. Originally located on the ground floor only, it has an additional floor and has a large sunny outdoor terrace directly overlooking the slopes of the station. The interior has been beautifully renovated and the top room is particularly pleasant with its large windows with a view of large trees illuminated in the evening. The view is splendid! The chic bistro style of the card does not forget to place a place with Savoyard specialities. In this way, we are surrounded by nature fondue, ceps or truffles, or a tartar or tender, which is served in the board - the beautiful corner of the butcher. As for the more «gastronomic» dishes, they don't always show up at the height of the announcement and the desserts are without surprise, except the excellent lemon pie. It can be restored at any time, between two climbs and at noon with a reduced card: bogeyman, plate of Iberian ham, hearty salads and outdoor rôtisserie. In short, a Bistro chosen for its specialities, its friendliness, its decor and its privileged view!

A restaurant as you like to discover. A good, friendly Savoyard motel with home-made dishes from local products: cheese, cold meats, fruit, vegetables, etc. Sébastien, training pastry and Beatrice, from the region, took over this establishment two years ago. A simple and good cuisine, with homemade soups, farcement and famous, rind and slices typical of the region. And as at home, the service is generous in the portions. If you add a server that likes to contact customers and feel divinely well, this restaurant is definitely a good plan in Châtel.

Behind the term a singular strand is a small restaurant with rustic but nice decoration. Its authentic and unbeatable cuisine is the prayer of the Savoyard potato patches: The cloth. Ideally located at the bottom of Vallorcine's slopes, just on the train station of the train station, the Bougnette stop is a gourmand stop for appetites with a well-started ski day. In addition to the famous boulders, local specialties such as the Berthoud, a cheese-rich cheese of rich abundance and white wine are pleasantly tasted, with some variations depending on the season, including morilles and ceps. But also, fondue, diots, crozets, Savoyard classics, and the incarnate side Jura or Switzerland. For "allergy" to cheese - they are rare in Haute-Savoie - a Savoyard menu with omelet and salad appears on the map, which also displays its gourmet lot and snacks made home to swallow before resuming the rises: sandwiches, mumps, crepes or chicks. The staff were very helpful. 

This is a break that fills the lungs of pure air, the eyes of a bucolic landscape and the stomach with traditional Savoyard cuisine or revisited. This is not the great gastronomy but taking advantage of the sun terrace overlooking the massif of Bauges it makes the moment magical and over time. The restaurant is the highest in Ère. Even if their card offers any type of kitchen between meat, fish or salads, the fresh air of the summits gives you the chance to try a typical cooking based on reblochon or fondue. Let's talk a little bit about it, and we're all very happy with your dish of a country's wine, and we've been greatly seduced by the Mondeuse of Arbin. The Era Current is a gourmet getaway. If the weather is missing, don't hesitate to take a stop to try it around tea or hot chocolate and the Savoyard cake. Hiking, hiking and golf nearby.

Surrounded by mountains, how not to succumb to the Raclette table? In winter, the map of this restaurant with a Alpine appearance, all dressed with wood panelling in a chalet style with a nice summer terrace, is generous to the image of the delicious plates. The highlight of this typical location is the will of the salads, cheeses and cold meats. …,…,…,…,…,… The impeccable service can create a lot of facilities. However, you will need to book at least three days in advance (sic) for dinner at the weekend on a solid wooden table, due to the success of this restaurant, the real embassy of the best specialities in the region.

On the heights of Thonon, close to a nice little square for free car parking, this restaurant has its faithful customers. Indeed, its customers regular to the cuisine: “you eat well here” specify Thononais. In a traditional setting, the menu offers delicious local dishes, mixing lake and mountains: ham and country sausages, fresh fish lobster coulis or fritters potato salad, and its selection of regional cheeses and desserts. Cheese specialities with a delicious savoyarde fondues with ceps; a berthoud or tartiflette are also at your disposal. To vary Savoyard classics, potatoes and waffles, marinated salmon with creamy chive, like duck Parmentier strong juice and its herb salad, lamb shank confit with crushed Irish potatoes, or pan-fried piña colada pineapple will delight you. All these at affordable prices.

Carefully decorated in a mountain style, cozy in this beautiful, special luminosity given by the wood, the Reserve welcomes us to enjoy gourmet cuisine in the local area. If it is not possible to refer to mountain specialities served for two, we should not miss a complete map from here and elsewhere: Thai butterfly prawn and its crunchy vegetables, a foie gras bowl and its toast homemade homemade bread, a beautiful rib of beef to plancha, to return to a true Savoyard villages according to grandma and a true pot-au-feu, to finish on a snowball with coconut and hot chocolate. A beautiful cuisine in the middle of the snow fields that blend with a successful Savoyard success revisited by the chef and touches of exoticism.

Very well located in the resort, the restaurant Les Intrêts offers delicious Savoyard specialities in a typical and very pleasant setting. Two rooms with wooden benches and a terrace, it is a pleasure to taste a frutti, a fondue or a tartiflette. And if you don't like mountain or cheese dishes, no panic, pizza and pasta are also on the map.

A restaurant large enough to accommodate groups. Situated in the heart of the mountains of Haute-Savoie, the White Bear has a large and beautiful terrace south where one can taste one of the delicious specialities of the region - all of which are based on the best local cheeses - such as the fondue, strawberry, tartiflette or the berthoud, a dish that pays homage to the cheese of Abundance and Madeira. A génépi ice cream cut, a white lady or an Iceberg ice will make an excellent transition before leaving the snow to your hotel.

Located in the heart of Mont Blanc's pearl as one likes to call Combloux's village, the Savoyard Corner enjoys an exceptional panorama. And you can understand why the terrace is being stormed when the sun is high. Ski runs and hikes open the appetite, and it is with a dissimulé pleasure that you put a foot inside this cozy chalet brimming with serenity and delicious smells. The wood-covered wooden benches act as an invitation to comfort before fondre pleasure in front of the map. The mountain gastronomy, as a gondola head, offers ginger, fondue, tartiflette, hot vacherin or even Beaufort crust, morels and yellow wine. But this Savoyard Corner makes all its know-how to surprise your taste buds with a casserole of gambas and coconut milk accompanied by agrumes aux, a duck magret with roasted figs or a square lamb of gingerbread to name but a few dishes. For these finely prepared dishes, you will sometimes need patience, but no matter where the quality is at that height. And blueberry on the cake, the expanded map of homemade ice creams and homemade desserts complete to make you succumb to temptation!

Valérie and his team are happy to welcome you in their small restaurant at the foot of the Grand massif resorts. Here you can discover the region's specialities as the essential fondues, conveyors, or famous, but also more unlikely mountain dishes such as stuffed mussels or seabream. The typical and picturesque decoration transports us to another world and the atmosphere always convivial gives us a pleasant moment.

An altitude restaurant that offers a new façade! The old bergerie has become a lovely terraced chalet with terrace. You are warmly welcomed to enjoy a fatty liver crust on the terrace facing Miage domes or a morels crust in the corner of the stove. Also on the map, Ham'Büche and homemade fries, ravioles, beef paved, etc. Come down at the bottom of the lift at the Log Croisée. Take the gondola of Lay N ° 1 and 2, until the signal and direction lift, then small road left. It's here, three hundred meters from the tracks.