Hôtel des Trois Massifs, Grenoble Sud Claix

Stéphane Froidevaux has been expanding his culinary repertory and honing his style, armed with lashings of sincerity, year after year. As a result, he has crafted a finely balanced score, as his delectable menu illustrates. Meticulous craftsmanship, tasty and creative without being OTT, Stéphane’s handiwork bears the hallmark of his affinity with nature, depicted by the herbs and flowers he picks himself and which he uses in his “ratatouille”, whose ingredients vary with the seasons. The Brasserie du Fantin serves a bargain priced lunchtime menu, which is a hit with the regulars, as is the sum

Here, the honed and dynamic cuisine is uninhibited (within reason!) and rife with flavours. The dishes are perfectly packaged in enticing and varied set menus. The mastermind behind this culinary marvel is chef Guillaume Dubœuf, who previously worked for Christophe Aribert, during which time he developed a passion for fresh seasonal ingredients. Set in a lively pedestrian street, the charming bistro setting combines vintage and contemporary styles.

In this enchanting family establishment, open since 1852, you can choose between a stylish dining room dripping in plush details (round, white tableclothed tables, silverware, coffered ceiling, wainscoting and a fireplace) or an idyllic alfresco terrace in fine weather. Chef Fabien Capogna crafts a savvily updated classical score, illustrated by crunchy, lacquered sweetbread, melt-in-the-mouth carrots, tangy seasoning and red port wine. Madame Chavant, who supervises the front-of-house, can be relied upon to greet each guest warmly and individually in line with the house motto: the customer is

In this village on the outskirts of Grenoble, this charming little restaurant sports white walls and exposed stone, warm-toned hardwood floors and elegant light wood tables. Chef Joan Bois cooks up simple and unpretentious cuisine that follows the seasons, readily incorporating the odd exotic touch inspired by his extensive travels (his passion). Think cod with a green curry and coconut milk sauce, accompanied by herby bamboo rice. Aurélie Josserand takes care of matters on the restaurant floor, providing a warm welcome and attentive service.

This elegant bistro, helmed by Franck Barbier, chef, and Luc Brunner, sommelier, sports a contemporary interior bathed in light with a view of the park. Up-to-the-minute, indulgent recipes: Tahitian-style tartare of tuna, roast breast of poultry, apricot crumble with Bulgarian ice cream. Well-curated wine list, spot-on service and lovely alfresco area.

This establishment bang in the heart of the city impresses with its chic baroque decor. On offer is a lineup of Gallic brasserie favourites (eggs mayonnaise, creamy mushroom soup, beef tartare, Argentinean Angus rib steak, magret of duck in a sauce à l’orange, fish with a beurre blanc and others), together with a selection of more high-flying ingredients such as the house signature: ravioles of langoustine, foie gras and truffles. Chavant was the name of the owner's ancestors, restaurateurs since 1852.

A young couple have turned this establishment into an endearing eatery with an offbeat tongue-in-cheek sense of humour. The modern fare of chef Héloïse Pelletier is sparkling and vibrant, the ingredients flawlessly fresh, the seasonings precise, and the flavours subtly blended. Well-thought out wine list by monsieur who’s in charge of the service. One of the best in town!