The best restaurants Val-Thorens

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.

The appointment is an establishment offering Italian and Savoyard specialities. On the sun terrace at midday, indoors in the evening in a modern mountain style, very bright with these great openings. The reception is nice. On the kitchen side, dishes are prepared on-site with fresh products. In the morning you can enjoy breakfast in a brunch way. Then on the map an Italian plate accompanied by its burratina followed by a truffle half-coquelet and truffle puree or then des and spinach ravioli to finish a home dessert. A very pleasant place or quality and quantity are at the meeting.

Its major asset is clearly its central location but above all its vast terrace in the sun that skiers and pedestrians particularly appreciate in deckchair mode. Hot chocolate, tea or coffee... How pleasant it is to take the time to look at the surrounding mountains, to soak up the atmosphere before taking one of the lifts... This makes you forget that simple hot drinks are available at a rate that has also risen with altitude, as everywhere in the resort. A warm welcome at the meeting and we set off on a new adventure: hiking, sliding... Summer and winter alike, the choice is rich.

Huge terrace for this Galoubet to get full of the view and gorger of sun. You arrive on foot or in ski, the pistes surrounding this restaurant for the midday take a quick lunch or evening to decompress. Before you, Mount Péclet, Masse and Caron. The large room makes it easy to play. Traditional and Savoyard cuisine offers pizzas, homemade lasagna, a charolais beef tartar (normal, Fabien and Roman arrive from Aveyron); pasta. Fondue, raw milk, complete the choices.

With a beautiful name, Les Flocons offers authentic regional cuisine, which will finally enchant the taste buds. One of the specialties is the matouille, tome of the whole Bauges stoves as old (be patient, 30 min of waiting) served with charcuterie and potatoes. Of course you will find a variety of traditional, old-fashioned fondue and fish. The reception is very warm and professional.

Here's "La Brasserie Epicurienne" from Montana with its large and nice south terrace. You arrive on foot or in ski in this restaurant. Whether fresh and quality products like its big brother, Epicurien to break between two runs or in the evening in a more intimate setting. Colourful and creative cuisine, with input, dried beef bread, white tomme to pectic followed by a calf blanquette and rice or a Canadian lobster risotto accompanied by death trumpet. A farandole of homemade desserts adds a beautiful wine list to this. A wink to the child menu to finally make them appreciate the real kitchen.