The best hotel restaurants Rhônes-Alpes

Epinglés at the foot of the forest that opens towards the Iron Cross summits, the log houses are there. Turning to sunlight or and at night, they have a light suit to welcome you. The chalet hotel combines pleasant accommodation and catering, both of which are of high quality. A warm and carefully decorated decoration and the old fireplace are suitable for a convivial tasting of local flavours. Christine's good mood and Alain's table are part of the reputation of the place. This sublime chef the local, fresh and seasonal products. It offers specialities of Savoyard gastronomy - pela and ham from country, wine growers with white wine, pick of crozets to lard - and real fondue, excellent connections and the surprising "fir bark" to discover. The card is enriched by every season of fresh products from the lake and the mountains: ravioles to chanterelles, pavé of Arctic char in crushed hazelnuts, calf coast to maple syrup, bilberries pie and other delicacies. An address that gives us happiness!

With its 6 addresses in the Lyonnais and its wide map, it is doubtful that the Place is not the place where the best cooking of the land is prepared. However, the Place remains in many ways a perfectly fréquentable address at times of meals. Already, because at the Arbresle, as elsewhere, it is one of the few restaurants open 6 days a week (Sunday for groups only) that always receive us with a smile. And that's precious. Next, because an efficient service in a modern and pleasant setting allows us to relax and eat within the time that was set. Finally, because the map offers many possibilities to satisfy all the desires. Around a good glass, there are some tapas. After that, you must choose between large plates and entries such as cette seabream in Thai style with Roasted peanuts or maxi salads. Follow, burgers, fashion, une tender, a charolais tartar or a roasted Norwegian salmon pad on its skin. We finish with a tiramisu raspberry cocoa. A kitchen made on-site and honest preparations, fresh fruits and vegetables and a new card every season. A convenient place that has its place in the Smart.

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.

Whether you choose to discover the semi-gastro restaurant or one of the three lower floor Carnotzets, the quality of the products and the good mood are at rendez-vous. A little reminder of what a carnotzet is, these are the famous traditional places with typical décor and the warm atmosphere of the farms of the Valley of Abundance. The lovers of the mountain find the soul of the old sanctuaries and enjoy tasting Savoyard specialties after a day spent in the outdoors. The restaurant room, housed in a very beautiful frame and beautifully decorated with Savoyard objects, presents itself as a living place whose service is always orchestrated with a smile. But let's discover Chef Claude Trincaz's kitchen. Its fine, creative cuisine oscillates between local cuisine and culinary creation. The chef works perfectly the product, which he magnifies, and that is found in a kitchen with flavors as present as gourmets, and in fine dishes with precise cooking. The mosquito filet of Lake Geneva is accompanied by a surprising and delicious light swimming with green curry, coconut and green lime. The meat is worked with inventiveness, like this pigeon in the way of the chef. These delights propel us to mountain summits at the time of dessert. In order to spoil nothing, family welcome and service are impeccable! A genuine gourmet address, a generous and creative cuisine that always reserves surprises.

A country restaurant that really deserves the detour in a haven of peace on the Plateau plateau. This small village is surrounded by the many equally savage paths, paradise of hikers, horse riding, and cyclists who appreciate the calm of small little roads. This campaign is also the cross-country paradise when the snow wants to decide to fall into sufficient quantity. At the turn of the church, decorated in the old fruit, Nathalie and Thierry, faithful to values, receive the customers and used, with all the conviviality born of a family history. From the entrance to the bar, there is an original belt of mineral water bottles from all countries. Beautiful land and beautiful traditional tradition on our plates, where one discovers a cuisine as daring as refined, elaborated with talent by Thierry, delivering a map that plays on traditional and careful cuisine: Verrine of chanterelles and ravioles of novels to aromas of toasted bread, Arctic char net, quenelle juice, basil-burned cream, black place, macaroni cake, lemon emulsion, stuffed poultry moelleux, citrus juice and pistou risotto, cute stickers, porc foam, and desserts where arômes and surprises bind the time d a tasting. But this address is still the benchmark for all those who love hunting kitchens. Gourmande development of trophies through the hunting menu. It is a pleasure to take the time to savour. The bouche, a hare unravelled, the mound puree and cocoa, the pheasant bowl and death trumpets, the cute boar filet, the lard squash grout, the biche...... this is not a meal, it's a feast, pure pleasure! The terrace sheltered from the wind (it is better on this site for drifting in winter!) offers a superb view of the valley of the valley of the river Avec with the Mont-Blanc background, the foothills of the Chablais and the chain of Des.

See our "accommodation" section at the end of the guide.

Located in the Best Western area, this restaurant offers a pleasant setting with its large windows which give a unobstructed view of the hotel's private park of over 2 000 m ². For fine days you can enjoy the wonderful terrace by the pool. You will taste regional dishes, based on d, from the chef chef, Salvatore Paci, which is also part of the association of cooks of the Loire. An idyllic setting, a kitchen with small onions, all the ingredients for a good time.

Located at the foot of the slopes of La Plagne, the Auberge des Balcons offers semi-gastronomic dishes à la carte. In a typically Savoyard setting, you will enjoy a magnificent view of the resort in a warm and cosy atmosphere. The hardest thing will be to choose your meal: typical Savoyard dishes (raclette, tartiflette, fondue...), risotto with reblochon, salmon steak or veal filet mignon... Take your time to decide by enjoying a relaxing moment in the living room, comfortably installed next to the fireplace. Board games and billiards will entertain you before or after the meal, a pure moment of conviviality and relaxation!

This beautiful residence for four generations welcomes you in a stylish and ciglé world. A beautiful cock signed by the painter Di "orne the dining room. Fowls, on plates (or in, it's the chef's speciality, Michel Bellet), the carafes, the decoration. The décor of this bourgeois house in green, red, yellow is refreshing by flowery drapes. A large garden and a beautiful terrace hide behind the large windows. A beautiful address to enjoy. Traditional cuisine with beautiful and good products. Of course, the ham of Aosta, made at a few places, but not that! The fine tartelette with figs, melon and ham from Aosta reveals itself in a pretty corolla. The smoked salmon is house. The pike forest also, it is worth the 1/4 hour of waiting. Keep a place for sweet. The home dessert cart makes you lose your head. Smart lost it with a burnt cream at Chartreuse, an orange and frangipane pie and one, and yes, lichette of royal caramel. We can love desserts, not! The wine list offers a beautiful variety of bottles. The reception is attentive and charming.