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Les Agneaux

★★·86.0/ 10Excellent
·Hotels
📍RD 1091, Villar-d'Arene, 05480 ↗
📞+33476799540
Check-in 11:00 AM / out 12:00 PM
Review
Official

Pamper yourself at the full-service spa at Les Agneaux, a mountain spa hotel in Villar-d'Arene. Enjoy a meal at the onsite restaurant, or start your day with a buffet breakfast (available for a fee). Guest rooms offer flat-screen TVs and complimentary Wi-Fi. Free self-parking, complimentary newspapers, and a safe deposit box are also available. The hotel is a short drive from La Grave Ski Resort and the Glaciers de la Meije Gondola, placing you within easy reach of thrilling winter sports.

05

Nearby & transit

DiningSights
1
16âme
Modern Cuisine · Bib
€€
In the heart of the village, Julien Momon and his partner welcome you into a pared-down, wood-rich interior whose modern culinary score is founded on local, seasonal produce. To start, creamy aubergines paired with crunchy courgettes, fresh goat’s cheese from La Grave, basil pesto and red pepper sorbet, followed by 12-hour confit of pork belly in rosemary with velvety mashed potato and iced vegetables. The food is fresh, fragrant, vibrant and polished in a culinary ode to the cornucopia of country produce, courtesy of the virtuoso technique of a chef who boasts stints with Christophe Bacquié a
15.4km
2
Le P'tit Polyte
Modern Cuisine
€€€€
Chalet Mounier is a family affair. It began with Marie and Hippolyte Mounier, who opened this hotel – the first in the resort – in 1933. Their son Robert took over in 1971, and today it is Alban and his partner Angélique who are carrying on the legacy. In a small, cosy dining room conducive to intimate conversations, diners get to enjoy intelligent modern cuisine combining a rigorously selected range of ingredients and a strong emphasis on the vegetable component. The wine list is excellent, with judicious recommendations from the sommelier.
17.5km
3
Le Chazal
Modern Cuisine
€€€
In the upper reaches of a hamlet, the vaulted dining room of this converted sheepfold, which has retained its original mangers and hooks for smoking meat, oozes authenticity and style. Chef Fabien Ferdinand crafts a set menu with several courses that mixes local produce, such as rainbow trout from Châteauroux-les-Alpes, organic saffron from Saint Crépin and locally picked herbs and flowers, with top-drawer ingredients from further afield including lobster, wild turbot and Bourbonnais poultry. The result is colourful, aromatic and mouth-watering: scrambled eggs with a cow parsnip emulsion; lang
17.6km
1
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Click a row to locate it · distances are approximate. Data from Overture / Michelin / Wikidata.

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