Restaurants cuisine régionale Savoie

A place to eat good pancakes and good cakes. At noon, in the evening, I'm going to the Crêpes diet at Grandma. A very small establishment, quickly complete, then book. A beautiful terrace extends it in fine days or at midday in the sun. But Grandma Crepe's reputation is no longer to be done. Here, local products are used as organic products with alpine honey, honey of the Arcs, apples of Savoy… On the map, there is the choice and it becomes difficult to do so. We would like to taste them all. But to begin with, you can take a homemade nettles soup. For the big bite, the grandma babe with egg from hens reared in the outdoors, Gruyère cheese, 200 g fresh steak and Grandma sauce. Do not neglect sweet pancakes, a delight, to vary depending on your desires and tastes. We appreciate the atmosphere of the two crêpiers, friendly, humorous humour that drain the good mood by holding their pancakes in hand. A very nice place even if the pancakes are not given.

Maryse deserves the few lacets that need to be taken to reach his restaurant in the hamlet of Lachat just opposite the ski slopes of Mount Bisanne. There are several choices for you by car, skiing (by another track) or by bus. We come to welcome Maryse and his entire team, his little attention and his way of putting your hands in the flour to prepare the pizza dough while talking mountain. You love when she bursts the dough in the air before filling it and cooking it in the wood fire. On the map you can find entrée, fresh pasta made on site, grilled meats on a wood fire, sauces all are accompanied by pick or pasta, home made. We have tasted the Calzone pizza in the Neapolitan, in the form of chausson, followed by ginger-flavoured cotta, which is a delight. The room opens onto the show of the mountain and in the evening, in winter you see the ballet of the dameuses and sometimes of the torch raids. A beautiful address around a beautiful person.

A restaurant at the gates of Valloire held by the second generation. Laurence took over the case after his father. Located just a few metres from the gondola, the hotel makes it possible to stop between two ski runs or mountain biking. The lift, however, makes noise, if you are on the terrace where the stream flows down. The room is very simple, some would say vintage. In the evening you can enjoy Savoyard or Swiss specialities. The pizzas are home and copious. We took a brouillade to mushrooms and ceps, more than the first ones served with vegetables, replacing the eternal French fries. The boss is sympathetic.

Foot of track, facing the new Norma's Big Air, a traditional chalet atmosphere and a savoy with special mention for pie doughnuts and homemade fries. Good quality ratio (quantity) /prix.

Restaurant, creperie, wine and beer bar... obviously this establishment is full of energy and good mood! Here, we take pleasure in making you discover beverages regularly selected from talented craftsmen (beers, whiskies, arranged rums, blue wine...). Served plain or transformed into delicious cocktails, you can accompany them with an aperitif plate. In the kitchen, in addition to the daily menu, a varied menu is offered including salads, cakes, burgers, enough to delight your taste buds!

Did you climb the col? Congratulations on having faced the highest road pass in Europe! 17 km and 900 m distance. But at the top, full eyes with a 360 ° panorama with the French-Italian border and the Tsanteleina. You won to stop at the restaurant Col de l'Iseran. The programme, regional specialities and beautiful salads. We like exhibitions that evolve and change throughout the summer season. A friendly atmosphere to breathe the outdoors. Go, there is still the descent and the countless turns to make. Cars, runners, motorcycles and other gear can also stop. Store of souvenirs inside.

The Grand Bec does not reach 3 398 metres as the peak of the same name, but reaches good altitude in our esteem. The hotel restaurant is located at the entrance to the station, from where you will join the centre in a few minutes. We appreciate his restaurant. The chef, Dominique, is a master restaurant and belongs to the Academy of Tastes and culinary traditions of Savoy. On its menu, fresh products and homemade cuisine: chestnut emulsion with its Beaufort and caraway tile, samoussas lobster samoussas of young shoots, Of of Saint-Jacques butter to saffron, pan-fried calf fillet. Sweet side, perfect rum blown. Beautiful plates, a pleasant service, a warm welcome, a nice wine list for a good time of delicacies. An address that is worth a visit for a gourmande break.

Another beautiful terrace in the sun that attracts like a magnet, but which you will have to give up if you take a Savoyard dish requiring a stove. Never mind, we can have an aperitif outside, waiting for Chief Gregory's Matouille to be ready, about 20 minutes. Everything is homemade, so it's only natural that some dishes take time. Then installation inside, in a large room with large windows overlooking the mountains. A Chamois d'Or starter with raw ham, reblochon and walnuts... A hearty and succulent Matouille, served with a whole tome des Bauges, as it should be (since it is a typical recipe of the Bauges massif). In other words, the generous proportions imply having a great hunger when you arrive or an idea to digest a little when you leave. By saving a place for the homemade dessert of the day, we succumbed to the millefeuille, which was not only delicious but also very generous, although the tiramisu was also very tempting. After such a meal, going back to the heart of the resort on foot to get some exercise instead of taking the treadmill seems the best option. A warm welcome and a really pleasant service for a visit at the end of the winter season.

Let yourself be told stories by Clarisse Brun, this beautiful Martinique, former KL champion (kilometre launched). In its small restaurant, a red and white atmosphere or on the magnificent terrace, it offers Savoyard cuisine or islands. We start with a patronne's planter, it heats up! There is no hesitation between the salads, the melted ones, and the conveyors of cod, served with salad, the shredded and ferocious carrot of avocado. Warm! A friendly and friendly establishment.

The traditional cuisine of Larch is simple: snack, Savoyard salad, French fries… Above all, we come to this high-altitude restaurant to enjoy its sun terrace and its "bubble". The service is fast and efficient while remaining friendly and attentive to customer expectations. No wonder the place is so popular. Fortunately there is no space and it is always possible to find a free table.

A huge terrace with sun loungers, at the foot of the slopes, the place is appreciated by skiers in winter sports season, but also by hikers in the summer season. Menu of the day midday, a crepe break to taste, a more elaborate kitchen in the evening… and sometimes a concert that invites to create a musical atmosphere, an address to remember.

The Altitude Restaurant Grizzly Bears its name well: a wooden sculpture representing the mountain bear welcomes you in front of the entrance. The interior, finely decorated, recalls the warm atmosphere of a mountain chalet with its benches and cut chairs. Agathe and Julie will welcome you with a smile to offer you snacks or more hearty dishes at very reasonable prices, but also Savoyard specialities, tartiflette, fondue for two people, etc.

This restaurant is one of the few that you will find on Orelle. It is part of the hotel residence of the same name which also includes a large spa. You will taste traditional and local cuisine, based on Savoyard specialities. Menus offer a reasonable range of prices, unless you prefer the card that changes regularly over the seasons: a kitchen to discover as you wish. 

An ideal location, close to the slopes, the Saint-Jo hotel offers a nice, home-made kitchen, and breakfast is served on the sun terrace for a brasserie atmosphere. A map of regional specialities, diots of Savoy, pick of ravioles and other delicacies of the country. The wine list is wide, with producers of quality from Savoy, but also from Burgundy, Côtes du Rhône, Bordeaux or Languedoc. A cordial welcome, a fast service even the midday in ski traffic. During the winter school holidays, you can also enjoy entertainment on Mondays evenings during the winter school holidays.

In the city centre, facing the train station, the Ferme à Jules gives a break in a quiet and quiet place. A market kitchen and/or Savoyard! You can choose! The menu of the day is correct in quality, quantity and price. Fresh products, well controlled in simple flavours. If you prefer to stay on the side of Savoy, pela, fondue… are on the map at night. For the amateurs, the calf's head. The staff were very friendly and helpful.