La Destière

Take your time to settle in at your table in this stylish but snug space, in which marble and oak create an authentic and timeless decor. In the fine dining restaurant, chef Alexandre Baule (originally from Isère) brings vegetables to the fore in his bid to elevate Savoie produce. The bistro, open every evening for dinner, rolls out classics: Magland snails, delicately smoked Savoie chestnuts and spruce, or pot-au-feu-style beef with faux filet, tongue and ravioles. Comfortable guestrooms fitted out in chalets await, should you wish to extend your stay.

A charming house, typical of the sort you find in the heart of Megève, a refined decor with an abundance of wood, an elegant counter seating 14 diners: a warm welcome awaits you at Vous! Under the guidance of Julien Gatillon, young chef Jean Pastre delights diners with modern cuisine prepared before their eyes. The finest produce, both local and from further afield, features in dishes such as confit trout with hogweed-scented mousseline and Melba toast; flame-cooked langoustine, celery, hazelnut and boutargue; roast Dombes duck, beetroot, carrot and concentrated jus... Elegant, delicate cookin

Vincent Deforce is a fan of the island of Mauritius, from whence he brings back ideas, ingredients and spices that he cleverly mixes with Savoie produce, creating inventive, attractive dishes. Rich in colour, Savoie saffron rubs shoulders with island chilis, marlin and octopus are mixed with sarrazin crozets (local pasta) and zander from Lake Geneva, without forgetting the delicious tartiflette of sweet potatoes and slow-roasted pork – unforgettable!

In the heart of the village, on the pedestrian street next to the church where a large Christmas tree is erected in winter, this converted chalet is home to an authentic Breton eatery. Yvon Madec oysters are served alongside Breton pancakes – buckwheat galettes and wheat flour crêpes – enhanced with Japanese or Savoyard touches, for instance "Breizh Roll" with Reblochon cheese, or raw milk raclette galette. Locally sourced produce, cheese from a refiner in nearby Manigod and a fine selection of ciders and wines… plus wallet-friendly prices.

An authentic farmhouse with a pretty rustic - style restaurant, from which you can even see the cows in the cowshed in winter. The chef is passionate about Savoyard produce, and always on the lookout for the best cheeses and cold cooked meats. An eminently pleasant restaurant and very tasty dishes!

In Japanese culture, a rōnin is a samurai without a master, which is Anthony and Émilie's metaphor for their unfettered approach to cooking – their traditional cuisine with a twist does not eschew exotic touches. In season, game takes pride of place, eg wild suckling boar, served roasted and as a pithivier. The Grand Marnier soufflé remains the house speciality. Trendy Alpine-inspired decor and friendly service!

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.