"Parking Space" Restaurants in Auvergne-Rhône-Alpes
La Maison by Anne Sophie Pic offers tastefully furnished hotel rooms and, above all, an equally stylishly styled gourmet restaurant with plenty of flair and ambience. The cuisine impresses with its variety of flavours, inspired by national and international obsessions.
Régis Marcon and his two sons Jacques and Paul work hand in hand in this friendly family business. Everything is done for good taste, which is cultivated here with seasonal cuisine at the highest level. The cheese selection is legendary.
The restaurant in the cosy mountain chalet is set to reopen in the second half of 2025. Chef Emmanuel Renaut will then celebrate his alpine-inspired cuisine, a gastronomic assault on the summit, created from regional products and supplemented with ingredients from all over the world.
This remarkable restaurant, built around an ancient oak tree, is the flagship of a gastronomic family that has made gastronomic history. César Troisgros continues the tradition, his dishes are original, each one a sophisticated work of gastronomic art in its own right.
The blue house on the lake overlooking the water is Yoann Conte's gastronomic hideaway. Born in Breton, he is a master of authentic, down-to-earth cuisine, which he transforms into aromatic works of art with fine herbs and a straightforward cooking style.
To this day, the restaurant of the French cooking legend is a place of pilgrimage for gourmets from all over the world. A dedicated team of chefs led by Gilles Reinhardt and Olivier Couvin cultivates Paul Bocuse's gastronomic legacy and cooks Bocuse classics as they did in Monsieur Paul's day.
Located on the edge of Lac d'Annecy, the Auberge du Père is a refuge of good taste and well-being. Chef Jean Sulpice's passion is the gastronomic play with nature and its products, which he translates into refined and creative dishes.
More than 35 years ago, Patrick Henriroux took over the legendary restaurant that Fernand Point once turned into a famous gourmet temple. Classic cuisine still has its place here, prepared with modern accents and skillfully adapted to contemporary tastes.
In his cosy restaurant, chef Florian Favario not only focuses on alpine charm, but also on varied and creative cuisine made from regional products. The chef masterfully combines these with home-grown vegetables, fruit, wild flowers and herbs.
The exceptional chef Eugénie Brazier wrote French gastronomic history in this remarkable restaurant with stained glass windows and stucco work from the 1930s. Today, chef Mathieu Viannay reinterprets her legendary dishes, a gastronomic journey through time.
Xavier Beaudiment has the Auvergne firmly in his sights with his excellent dishes. The talented chef mainly uses fresh, authentic produce from his home region, which he transforms into aromatic masterpieces using a variety of regional herbs.
The crayfish tartare with coriander flowers and marigolds is one of the specialties of Michael Arnoult, whose cuisine has turned the modern, chic restaurant on the Rhône into a gourmet paradise. Most of the food is prepared using regional and seasonal produce.
Nestled in the mountain landscape, Christophe Aribert focuses on organic and sustainable cuisine in his restaurant. Herbs and roots are used here, as well as fruit and vegetables from his own garden. Aribert's specialty is freshwater fish dishes.
The hotel and restaurant with a view of the Savoy mountains is a refuge of good taste. René Meilleur and his son Maxime are responsible for the cuisine, and their dishes are mainly prepared using regional products, spiced up with fresh herbs and berries every day.
The architecturally exceptional restaurant in the Auvergne with its far-reaching views impresses with its outstanding and innovative cuisine, for which Serge Vieira is responsible. Vieura serves zucchini cannelloni, marigold puree and ivy sauce with the Aubrac beef.
The Catalan Benoît Vidal cultivates the gastronomic traditions of his adopted home of Savoy in his elegant restaurant. Concentrated sauces and jus accompany creations such as semi-smoked pigeon, crayfish with pine sabayon and the excellent range of vegetarian dishes.