Petit Ours Blanc Orsp Nature & Quiet 4 Pers

In a mountain-inspired decor, the chef serves up good-quality traditional cuisine that often takes meat as its starting point… but does not exclude the odd Asian note (eg gravelax salmon tataki marinated in beetroot, served with mustard sorbet). The dishes are beautifully presented and service comes with a smile. A good place to recharge your batteries after hitting the slopes on your skis!

Duck pâté en croûte with foie gras, calf's head with ravigote, pavlova with bilberries: this tasty and hearty traditional cuisine is served in a family atmosphere and – in summer – on the lovely panoramic terrace, with a view of the Chablais mountains.

A mountain chalet decor with exposed beams, a traditional dining room with a fireplace in the middle and decorated with a collection of bells – it doesn't get much more inviting than this! The kitchen serves both traditional dishes, including beef tenderloin with a morel mushroom sauce, and slightly more modern and creative recipes such as carpaccio of sea bass with passion fruit. For Savoyard specialties, guests can head to La Baratte, the restaurant's ground-floor eatery, to tuck into authentic cuisine in a friendly atmosphere.

This restaurant, listed in the Michelin Guide since 1933, is a real institution, renowned throughout the Chablais region. On the menu: game pie, lake trout fillet with wild garlic and morels, guinea fowl roasted on the bone. The cold cuts are matured and smoked on site in a typical mountain atmosphere. It's simple, tasty and rustic as can be.

A stone’s throw from the centre, within the Crochetan theatre precinct, this elegant restaurant sports an airy interior, an open kitchen and a small conservatory. The Italian-born chef conjures up a creative, deftly crafted score that slaloms between regional classics and Mediterranean favourites, but always with seasonal produce. The crisp balanced dishes showcase the occasional inspired imaginative spin, like his wondrous “Risotto of red Sicilian shrimps with blueberry powder and celery”. The talented sommelier is a font of wine knowledge and the shaded terrace is bliss in fine weather.