I ate here last September after a long grueling bike ride from Annecy. Had a long fast descent into…read morethis beautiful little town. What a hidden gem of a find. There was too many good items to choose from. Very delicious creme brûlée with generous portions. Trout was so divine. Very simple dish with layers of flavors. Would I go back again...YES!!!

Nice spot. Enjoyed the St Jacques salad and the plat du jour. Highly recommendedread more

Very good, although not superb. I had the terrine de fois gras, which was a little overpowered by…read morethe chutney and the choice of bread. The entrecôte was good, although the fries were a little soggy. The waitress forgot to flambé the crepes with Grand Marnier. The espresso was very good. Service could have been a little more attentive.

We had incredible dinner here last night. The variety of tastes and dishes was mind blowing! The…read morechef is a flavor genius. There was only 1 menu served and it was a surprise. 15 dishes later our palettes were expanded in more ways that I thought possible. You never knew what was coming next or when it was going to end! Chef Veyrat grows or finds locally all of his organic ingredients. He is there to meet guests as well as being very hands on along with his staff when tending to his guest's experiences. Very unique restaurant with a variety of rooms decorated with unique designs using only local materials. Even the table setting used local materials like rock and wood plates, The restaurant is worth the drive but I would highly recommend staying the night because after 4 hours of eating dishes paired with wine the drive back to Annecy was a feat in itself. We were there at 7:45 pm and finished past midnight. The roads are dark and very curvy.

WOW. This little…read morerestaurant in la clusaz has great atmosphere, music and decor. We had a fixed menu as it was a business dinner but it was spectacular. Froie gras as an appetizer, with toasted bread, hummus and fried onions. It was delicious and perfectly seasoned. Main course of beef tenderloin. Did they ask how I wanted it cooked, no, because everyone should have their beef medium rare. Cooked perfectly tender, and well seasoned once again. Served on a bed of potato and onion and mushroom mixture. It was delicious. Finishing up was what was termed 'chocolate pie'. But this was not an American chocolate pie. A wonderful chocolate mousse filled a tasty, crispy pastry shell accompanied by a scoop of pear ice cream. Could not have been better. Interestingly, the waitstaff was quite casual. Our server had on shorts and a nice shirt. Was very attentive and friendly, and spoke English very well. If you are here in the summer, or skiing in the winter, check it out, you won't be disappointed. it has a great outdoor seating area.

I agree with signpenn, london. We went there for New Year's Eve and they were still serving food at…read more3am as they couldn't get their act together. This is a similar situation though to other restaurants in la Clusaz (particularly l'Arbe, l'Ourson, Hugo, l'Outa) - the owners/proprietors think they are doing you a favour by serving you. However, us clients are doing them a favour by frequenting their restaurants (although I have stopped due to bad service, bad food and high prices).

From the owner: L'histoire débute en 1963 lorsque Simone et Léon VEYRAT-DUREBEX décident d'implanter au sommet du…read moreCol de la Croix Fry un hôtel-restaurant. Les quatre enfants : Renée, Marie-Odile, Michèle et Patrice travailleront en famille. Simone transmettra sa passion à son petit-fils Emmanuel qui rejoindra l'Ecole hôtelière de Thonon les Bains puis l'Ecole Supérieure de Cuisine Française à Paris. Et, après une formation avec Jean COUSSAU du Relais de la Poste de Magescq, chez la famille Haeberlin de l'auberge de l'Ill et à l'Eridan de Marc VEYRAT, il décide de rejoindre l'entreprise familiale. Aujourd'hui, c'est la 3ème génération qui anime le Col de la Croix Fry : Renée, Joseph, Emmanuel - le fils aîné - en cuisine et Christophe pour la partie commerciale et l'animation. Les belles-filles Aline et Peggy au service. Et, l'histoire n'est pas terminée... Phybie, Corentin, Kévin, Lydie, Gabriel et Enael seront certainement là pour écrire la suite !

The staff could not be nicer and the restaurant itself is welcoming and feels clean and authentic…read more You can imagine our disappointment then when we received the blandest and least appetizing fondue i've ever come across. The kitchen perhaps mistook us for inexperienced foreigners not worth an effort (a mistake, given strong Swiss heritage)- it's hard to guess what went wrong. Regardless, I truly don't understand how an alpine restaurant could not have a little more pride in the quality of such an iconic mountain menu item. It tasted like something mass-produced in a distant factory which they threw together quickly with zero seasoning for unsuspecting tourists. The end result is that all charm we initially felt for this restaurant flew out the window, along with our respect!

On two separate nights we walked around La Clusaz looking for a great bar. Multiple in walking…read moredistance were majorly lacking. Some had no people, others were too smokey, and many had terrible music. Finally, we find Le Grenier. It has an upscale feeling and serves a good assortment of cocktails (expensive though). Before 11pm the DJ is pretty timid and plays chill music. However, after 11pm the real good music comes out and the bar turns into a semi-club. Lots of hits and a great time! If your party goes beyond 1-2am there's even a club next door you can check out.