This restaurant with a bird's-eye view over the Arve has plenty of atmosphere. It has a lovely light dining area and good ingredients, which are expertly used. Savoie tradition meets fine contemporary cuisine.

The refined cuisine served at this restaurant is the gastronomic benchmark for the region. The chef interprets classic recipes with finesse, subtlety and discipline, using the finest ingredients.

This magical place, which is typical of the region, smokes its own charcuteries and every effort is made to bring out the very essence of each ingredient. The result is fine and hearty mountain gastronomy.

The four seasons are honoured in the gastronomy of this welcoming restaurant in a town centre passageway. Try dishes such as: crème brûlée with Beaufort, salmon steak with chilli or gateau of pike with marjoram. Traditional and well crafted.

Michael Bourdillat's Bistrot is simply elegant with a modern feel. The cuisine goes straight to the point: delicately perfumed, clean flavours and the best ingredients.

Natural ingredients, Alpine herbs and organic produce are to the fore in this restaurant, as the vegetable garden outside the auberge testifies (once the snow has melted!). The skilfully prepared and beautifully presented dishes are full of flavour.

Original specialities - like shepherd's pie with foie gras and truffles or rack of piglet with mountain honey and sweet spices - are served in a contemporary setting.

There is a new team in charge at this welcoming 18C farmhouse. Italian cuisine is prepared using the finest organic produce and with lots of herbs and spices. Sample dishes like: Parmesan mousse with honey and mocetta ham or linguini with smoked swor..

The Chalets' chef used to work at the Auberge de l'Ill and he draws inspiration from the market for his tasting menus. Fine cuisine that suits this charming establishment.