The best restaurants Morzine

Before being a internationally recognised winter sports (and summer) resort, Morzine was a rural mountain village where farmers took the herds to pasture. The downhill of the mountain pastures, the "procession" - the démontagnée in patois - was a festive time where you could enjoy good local dishes. Remembering these ancient times, the New'Alp perpetuates in a chalet style but with blond wood, adorned with Savoyard motifs and complemented by ancient objects, a testimony of this ancestral tradition. You can sit on the beautiful terrace or close to the fireplace in the room, warmly welcomed by Elisabeth and Guy Anthonioz. Wrapped by a feeling of well-being, each guest relaxes and shares the pleasure of being at this table. In kitchen, Chef Delphine - the owner's daughter - has been able to compose a map respectful of traditions, while adding a contemporary semi-gastronomic touch. At noon, the dish of the day is at a reasonable price for our greatest satisfaction. In the afternoon, the break with homemade cakes is just as tasty. At dinner, everyone eats from sensual specialities made with the best products. Other delights of the New'Alp, the Millers trout (or the fish of the moment) with almonds, the homemade foie maison, the real and fidés onion soup, a flat of the Savoyard heritage disappearing. An address to Morzine to get to the gourmands summits.

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!