The best restaurants Isère

From the lobby, the reception is smiling, the preamble to a pleasant meal in a relaxing setting. The two rooms, a smoker and a non-smoker are an invitation to ask for a moment. Michel, a cook of Italian origin, has been working for nine years on the fresh products he prepares with method. The reduction of the sauces, the pans that mitonnent a whole morning, are his fascination and make his personal paw. The kitchen at the wood fire plunges us into the heart of the Italian flavours. The map replaces the pasta, the macaroni have the tempérament have temperament! and pizzas, fine dough, cooked. On meat side, bocontini steak is a highly recommendable value. Everything is made home and melanzanes, whether stuffed or at the parmigiana worthy of Scala specialities. The wine list is varied, agency. And for an original dessert choose the chocolate pizza. Coeur for the shaded terrace whose calm can only be disturbed by the singing of birds.

There is a chef in your kitchen! With his beautiful white hat, Frédéric Roussy, former chef of kitchen of the Counts of Challes, sorry! prepares the meal you have prepared together to receive your friends and surprise them. He took care of everything, bought the best products, he even drew your table with his magnificent service and he is preparing to make your guests an exceptional moment. On the map, large roasted langoustines with pears and ginger, a roast of burbot with spices and morillons in sauce, a pigeon fillet cooked in pan, candied thigh approximations and a light juice in green coffee, without missing the treats where the chef excels. But all this varies according to your desires and seasons. An original idea to adapt according to opportunities (from 4 to 100 people for a party, wedding or cooking courses) for gourmet cuisine that does not feed all your savings.

Dédé, he's the one who brought some of our alpages down in the heart of our city. Dédé is two restaurants located in Grenoble, one in the city center near the Herbs Square, the other to the station. In these pleasant addresses, as pleasant as the other - with a preference for the beautiful terrace of the Caro brothers' historic address in the pedestrian sector - Dédé plays the regional map by making the right strings vibrate. The rustic decor grows as you discover the cart, the pool with its agricultural objects and tables to the tiles. We feel good, especially since we are always greeted with smiles and the service is effective. The Dedé Card (because "de" de Dédé would be less folkloric) takes us to our countryside and mountains: house terrine house with chartreuse and walnuts; Mure's artisanal mulch; salad with stuffed cartons and potatoes or a beautiful and full grenobloise salad. On the flat side, the gourmets find the classic houses always with the same pleasure: roast house, house terrine house at Chartreuse and walnuts, artisanal ravioli, a red label Red Label red label, tartar, a bio trout from Vercors to Grenobloise and specialties of our mountains (raclette, fondue and tartiflette) accompanied by saltwater The Champsaur runs. Homemade desserts with the essentials of Dedé or a perfect Ice Cream at Chartreuse. Fine selection of wines.

In a charming setting, right in the heart of the village of Maj-Chambalud, we serve local products. A large room of 200 m ² allows to host wedding meals or groups.

In the heart of Crémieu, Krémolane Walk is an address highly recommended by the Smart. Far from the bretonnants photographs, the Salle de la Krémolane has the good taste of a certain sobriety detected by paintings of paintings adorning the walls. Colour touches in a calm and convivial universe where you can appreciate the welcome of Sylvie who makes every effort to make us comfortable and to savor the pancakes and pancakes prepared by Hervé. Behind his furnaces, Hervé is a true Master Crêpier, trained and graduated from the Ecole des Maîtres Crêpiers de Rennes. As much as the fresh products in the composition of our dishes are chosen with special care and the realization is made according to carefully arranged recipes and tricks. In a warm atmosphere, after serving a quality cider bolée, a Ursulines beer or a Breton beer (Telenn Du, Cervoise), we take the time to choose a well-composed salad or its black wheat cake. The galette of the moment makes it possible to vary the pleasures according to the seasons, like this black wheat cake topped with a cute pig filet on a julienne bed of spring vegetables. The specialties are déclinent in the region, from Bressanne to chicken Prune, mushrooms, eggs, bacon and cream, to the Méridionnale with its Provençal melting and Sheep cheese. Norwegian, Tartiflette, Mulard (the duck magret, a delight) and of course Quiberonnaise and Guéméné complete this gourmet journey. And the same is true with the pancakes, perfect, with a crepe of the moment (the Smart regaled this year from a nappée vanilla ice crepe of homemade salty butter…), "classic" pancakes, ice or flambées. An exceptional and remarkable address, good for both morale and table, recommended by the Smart.

Victor Hugo, a classic that must always be revisited. Unavoidable at the Festival Jazz in Vienna - shaded terrace during the festival, restaurant closest to the parking and the show exit, Victor Hugo is open non-stop, at any time, before and after the concerts -, Victor Hugo deserves your visit all year, ideally situated on the first heights of the city, next to the archeological garden of Cybèle, making the link between the shops of the city centre and the ancient theatre. We must therefore push the door of this house by the adorable Sandrine, the manager that is also found in cooking. Born in Vienna, Sandrine continues to market every Saturday morning with his carts filled with good season fruits and vegetables. Ambiance brasserie for a large room with more intimate corners to find yourself in a quiet head, with family, but also in large tables of friends, with views of the splendid Roman ruins of the garden of Cybèle. In the day's slate, beautiful salads that can take XXL size, such as Lyons, hot goat, Italian, Caesar, poultry liver or Norwegian. To follow, a pick of fish or a toasted filet accompanied with braisées or basmati rice. Seasonal and fausse cuisine, good homemade dishes, including some tasty Lyon specialities (veal head, hot sausage, chicken liver cake…), made with quality products. Smart also cracks for Victor Hugo's fried mussels or a crepe XL for not having a snack during monuments or a concert. Wine list with regional accents. One of the most Smart addresses.

La Pierre Warm proposes, as its name suggests, to taste a traditional kitchen… cooked on a hot stone! You will get a natural and healthy food, without fat, which you can enjoy from various menus - Land, Mountain, Tradition, Chartroussin - and dishes like beef and turkey meat, served with various sauces. Local specialities are not forgotten with fondue, mash, tartiflette and diots: a tasty programme with a fine wine list.

Change of name for this famous pizzeria in the city centre, which became San Luigi. A discreet but talented address located just behind the Saint-Louis church, in the heart of Grenoble. We enjoy the many pizzas of beautiful composition, whether classic or special, all with a 100% organic dough. Also homemade dishes, pasta and risotto with ceps or seafood. Salads and burgers to complete the offer.

On this extensive course dating back to the Rhône to go to the train station and central Vienna, the breweries did not shine especially so far. In the shade of the trees protecting the terrace on this great sidewalk, the Futé has discovered the Alice Brewery. If the terrace is an invitation to the sweetness of life Viennese, so pleasant during the great summer events like Jazz in Vienna, the interior of this brasserie is rather "sporting", directed rugby. Normal, we are in a rugby family and the Petit Futé can certify that this house is not lacking in generosity, neither in the reception nor in the plates! A house specialized in meat and offal, even if the fish find their place on the map. For meat, "Alice" receives the beef pieces directly before proposing a beautiful beef coast - between 880 g and 1.3 kg - with French guaranteed meat, for example, in an excellent tartar tartar on site. Other pleasures to share: a fir apron, a lyonian sausage, a sabodet, veal beres to morilles, snails all year round, a house gratin and fresh fries, not forgetting a burger, he also houses. Cheese cheeses and, at the time of the delicacies, a good pie that tastes good to change every day according to the fruit of season. List of wines selected with the same greedy. A beautiful discovery.