ibis Styles Albertville

The terrace of this restaurant boasts a superb panoramic view over the valley's 16 church towers. The new, young and energetic team swear by local and organic producers (for their mushrooms, eggs and vegetables in particular) to create their well-crafted and market-fresh cuisine. The menu changes regularly and the terrace is popular in summer.

Forclaz Pass (1 147m) is not just a paradise for paragliders, but also for fine food lovers, thanks to this restaurant, which has been refurbished and extended without losing its snug Alpine appeal. Chef Florian Favario adds an increasingly creative spin to cuisine based on the best of local produce (eg lamb and piglets, home-grown vegetables, seasonal fruit). He masterfully combines wildflowers, plants and herbs, such as thyme, sage, oregano, agastache, hyssop, mint flower etc. The resulting feast of extraordinary scents elevates dishes that are already at the apex of culinary technique and k

This tastefully refurbished century-old inn at the edge of the village overlooks the Beaufortain mountains. It is the domain of an enthusiastic young chef who previously worked in pastry at a Michelin-starred establishment. Benoît Goulard proposes surprise set menus drawing on the best produce in the region – always seasonal and eco-sourced. His aim is not to tell some sort of story with each dish, but simply to conjure up refined and contemporary-style cuisine that looks and tastes great, showcasing his keen eye for detail. This also goes for the desserts, which are well worth a try! The same

From its perch in the upper reaches of Beaufort, this restaurant commands breathtaking views of the village of Arêches and the surrounding peaks. With light wood fittings and a mountain atmosphere, the setting is inviting; the terrace is set against an Alpine backdrop. Local chef Benoît Chauchaix devises a single set menu comprising several courses. It centres on local seasonal produce enhanced by original herbal notes (hogweed, yarrow, meadowsweet). His modern, colourful and fragrant cuisine is absolutely on point. Cindy (his wife) takes care of things front of house. The establishment also h

This spruce family-run business en route to the ski resorts is eminently welcoming. The several-course menu respects the seasons and showcases the cornucopia of excellent Savoyard produce. Cosy and fashionable, the interior also sports a warm rustic edge courtesy of a fireplace insert in the centre of the room. A lovely alfresco terrace adds to the establishment’s appeal.

The restaurant may sport a characteristic rustic Alpine vibe, but the appetising cuisine is no less modern, made with fine local ingredients. And let's not forget the remarkable list of Alpine wines.

A restaurateur couple – chef Kevin Bieber (who for a long time worked at Flocons de Sel) and his partner Mélanie Laugier – are the brains behind this fine little restaurant, whose terrace overlooks the Arly Gorges. In the rustic-style interior (think wood panelling and animal skins), diners tuck into delicious traditional fare, combining good quality ingredients (the Arctic char with sorrel comes to mind), well-crafted dishes and traditional mountain hospitality.