The best restaurants Vanoise

At the heart of the Parc Park, "the Table of Lodges" is open to all. The frame is authentic, we see windows the forest and the cross-country ski runs. A pleasant kitchen concocted by Chef Jean-Christophe Célibert. A map, a Beaufort pie and its salad bouquet, home bowl, flat flat grated flat with Abundance cheese, Loin mudflap and shallot sauce. To finish this meal a faisselle to the bilberries. A great and warm service.

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!

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!

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.