The best restaurants Savoie

The Country welcomes you to discover a dildo homemade kitchen. A beautiful wine card in PDO is proposed and specialities are to be tried, such as frogs'legs and the Soufflé soufflé. It is best to book because the family kitchen served here is widely known and at lunchtime, many employees of the companies surrounding it established their canteen. Good address with good value for money /prix.

Frankly, take the time to walk along the road leading to the hotel-restaurant Edelweiss, located 5 minutes from the centre of the station to discover one of the best tables in Pralognan. Furthermore, you will be far from the hustle and bustle of tourists and skiers to enjoy excellent cuisine in quiet and facing the mountains. A homemade kitchen with fresh products orchestrated by a Breton chef. You will find traces of its passage to dessert. Very nice presentations of plates to put themselves in appetite. We enjoyed a tartare of smoked salmon and artichokes in the pesto, a filet bar filet on skin and candied tomatoes and serving a tatin apples on end kouign-amann. For lovers, raclette, fondue, fondue and stone, champagne and morels. The server is nice and very pleasant. A nice wine list for a delicious meal. Work in the dining room and at the hotel's reception is in place to improve the framework. An address to recommend!

Just steps away from Lake Bourget, at the end of the Mottets beach, the Tables nest in a small, enlarged doll house with a veranda and a beautiful garden. Here you are on horseback between Normandy by Corinne who comes from Lisieux and the chef, Alain, all right arrived… des Bauges. A restaurant with the colours of cows that fit everywhere, even in the garden, the beautiful Norman and its calf welcome you. A small map of fresh products cooked by Alain and wines in AOC. Ah, this Normandy! that you can find from the aperitif but also in a massive of massive in the pie and dessert, apples to Normandy. Savoy is represented by lake fish such as frying, lavarello or diots, of course. We have been seduced by the dish of gambas and its bohemian vegetables. Delicious and tasty. Good note for the ardéchoise cup, between white cheese, éclat of maison house and chestnut syrup. For the sweet mouths, the stone of the Chéran, a maison house, vanilla ice and hot chocolate chocolate. Corinne maintains a warm and generous welcome, his effective service while her husband works in cooking. We love the atmosphere of the garden, and this love for the craft. A nice address.

An address that comes from traditional Savoyard dishes, even if you can find some of them on the map. A fast-food restaurant that offers a variety of hamburger and tapas for some original but not that. The atmosphere is warm and musical, the decor is as its name indicates a warehouse. On the kitchen side you'll enjoy a generous Kentucky style burger with conflict pork and puff of carrots with homemade barbecue sauce or a small dish simmered by the chef. A good address to discover.

This old stone building above the church and the town hall dominates the village. It is easy to recognize on its scale on the facade and its sculpted mountain. You get into a former stable. A mountain decor for traditional or revisited cuisine. A four-hour fire pot and a moelle bone, a fatty liver duo with citrus, steak and foam. And to finish a spice poached pineapple on a brioche. For lovers, fondue, raclette, frutti to share in the good mood of holidays. The cheeses served are made by the boss, Eric Suchet, who you find summer on the pasture of Chez Nicolas with his herd of cows. A friendly atmosphere!

A beautiful reputation and a acccueillant frame for the Cro Magnon. A terrace, a red and brown setting, a nice food card and a very nice original wine list. The reception is warm and friendly at the entrance. The attentive and attentive service. The chef uses local products such as regional charcuterie, local cheeses. We enjoyed a beautiful caquelon of Burgundy snails with garlic cream and a bar net in the Beaufort crust. Have a place for desserts, we have taken a minute-mounted sablé, pistachio cream and delicious raspberries. Succulent and justesse of the agreements! For reblochonnade, the server brings you the melted cheese into a small pan which prevents unwanted inopportune odours. Homemade pizzas, including a fun for kids. A beautiful address!

Located in a pedestrian street and close to the city hall square, this small restaurant will welcome you warmly to offer you its specialities. A wide choice of pancakes and hearty and stuffed patties (to choose or compose) with cider, as well as salads "meals" will be able to make a great deal of effort. From the simplest to their Gargantua made of steak, cheese and potatoes, sweet pancakes, mini or normal for a tasty dessert will delight every amateur. The success is very real and the restaurant is very fast, proof of its quality. Ideal for a light budget but better reserve before.

If you think that Savoyard specialities stop with fondues and famous, go to the restaurant Le, you will understand that the first mentioned have no relationship with Savoy and that this department abounds with genuine ancestral recipes such as the farçon, a thick galette of potatoes, eggs, lards and cheese. The farçon eats so sweet. You are here, unlike the ski slopes, in a quiet place. In an alpine chalet decor, between old tools, sparkling brass, wicker baskets and beautiful frescoes adorning the walls, taste the quiche in the Beaufort. Don't miss the forcacha of caïon and goure (a melting of pork to potatoes). The reception is nice between Stéphane and Francette.

In the town centre of Cognin, Jacqueline has taken over the Breton Breton since September 2014. Change of professional course is successful for this passionate kitchen that followed a training of crêpière in Brittany. We therefore find it in a kitchen where we cook daily dishes prepared by fresh produce with fresh products in winter, a pot beef, a Burgundy beef, a tartiflette or even a duck of duck to orange; And in the summer, it also offers a beautiful salad map. Each week, the menu is published and displayed in front of walk. When we go to the table, his companion - Gilles - greets us in the room and puts us at ease. The organic Sehedic cider is worth a visit, before being tempted by a beautiful northern galette or seafood with a shred of leeks and scallops (about different cakes are offered to you on the map). Finally, Gilles's salty butter is worth a detour; We recommend that you try with a beautiful thin crepe to finish on a good note. To emphasize, the recent work of rafaîchissement that values this nice Breton walk. A smart address.

Adjacent to the entrance of the Château des ducs de Savoie and the Hôtel de Monfalcon, this restaurant offers you, on the terrace as well as in the dining room, a fine and tasty bistro cuisine. Its chef, Francis Théraulaz, with a renowned gastronomic background, returns with joy to beautiful traditional French recipes. His cuisine is simple, based on selected seasonal and market products. Here, Caesar salad, entrecote-frites with béarnaise sauce, Paris-Brest bring back colour and meaning. The lunch menus are a new source of great suggestions, much appreciated by regulars. The bar, which remains open in the afternoon, will welcome you just as well to take a refreshing break and enjoy the place.

A cosy atmosphere and a view of the lake. This house has been in existence since 1925. It was taken over in March 2018 by Julien Morel, a professional chef, frequent traveller and gastronomy entrepreneur from the Riviera of the Alps. He intends to offer a simple and good homemade seasonal cuisine, made from local and artisanal products, selected for their taste, freshness and quality. And if you like the address, you can stay in one of the 15 rooms renovated like a fisherman's cabin on the lake.

An asylum that changes hands and always proposes cheese specialities. By pushing the heavy door, you enter a restaurant that is lit up in the atmosphere of old stone stables and massive beams. Old agricultural tools adorn walls and get used to this strong smoke smell. The reception is cordial and attentive, and Renard was able to benefit from the journal of the day. If you are still fondue, tartiflette, raclette, hot stone, Mont-d'or, chapeau chapeau, Abondance of Abundance, which comes from Haute-Savoie, there is also a fondue in Sur Blue. We took the Diot diot served with small vegetables and polenta, a sausage typical of the village to big pieces of meat and vegetables, a true dish of peasant and tradition.

An old chalet atmosphere, and atypical decoration, especially if you are looking at the incredible collection of over 100 antique makers, Murielle and Laurent are celebrating local products through gourmet cuisine based on fresh products. The terrace is a real plus when the sun points its nose, winter as summer. For children, no submenu, chopped steak is fresh and homemade 100% pure beef. One likes to see organic eggs inviting to the composition of des. Choose from a selection of wines, regional wines and graded vintage wines and leave the choice of change.