Don’t look for industrial chain restaurants here, you will only find restaurants using and promoting local products. We did our best to try out as many different restaurants as possible (quite challenging knowing that there are 40 restaurants in the village and 11 on the slopes). These ones are absolutely worth a visit:
This gourmet restaurant specializes in pork cuisine in all its forms. Chef Thierry Thorens is the author of many cookery books and the restaurant is easy to spot thanks to wooden sculptures at the front. When Thierry’s not cooking, he’s often to be found sculpting, writing or looking for flowers and herbs on mountain pathways in Morzine and the Chablais. Thierry Thorens is known for his inventive recipes where he combines fine local produce with surprising spices. After dedicating volumes of books to vegetables, rice, fruit, spices and flowers, Thierry’s literary career continues with his latest work on cooking with poultry and eggs.
La Chamade also boasts a famous cheese bar downstairs. Savoyard, Swiss, Italian and even British cheeses are served here, accompanied by wines from Savoy, Valais, Bourgogne, Champagne and selected fine ports. The restaurant’s cheese bar opens every afternoon until late for pre-dinner drinks or cheese platters.
Upon reservation only, try out the “table d’hote”: a surprise meal prepared by the chef. But don’t forget to have your aperitif in the wine bar Coup de Coeur, located opposite the restaurant!
For those adventurous enough to try out Thierry’s inventive recipes on their own, check out the website.
90 route de la plagne
In a warm setting, La Chaudanne offers quality traditional cuisine and local specialties. We were very happy to find the wine bar below the main restaurant in the vaulted stone cellar. It offers the perfect setting for your après-ski, aperitifs with friends, digestifs, or for an evening of wine and tapas… The menu changes along the season and includes a large choice of hot and cold starters, meats, fish, pasta, risotto, local specialties (fondue, raclette, berthoud, pierrade, tartiflette…), many home-made desserts and ice-cream.
Menu Le Pas de la Latte: Ceviche of marinated haddock with coconut milk and grapefruit; Local Charr fish fillet with sweet potato and tandoori purree; Cheese platter with nuts and fruits.
590 Route de la Plagne
In a beautifully finished wood setting full of mountain charms, l’Atelier d’Alexandre offers an inventive and delicate cuisine, mixing spices and terroir flavors. This somewhat more formal restaurant is an ideal spot for business lunches or dinners. Refined food and seasonal produce are key here! The wine cellar offers 200 vintages and more than 10,000 bottles: a great representation of French wine production. At the back of the hotel, the garden provides a great setting for lunch or dinner for those coming during summer season.
Menu: Demi-homard en ravioli ouverte, coulis crémé et émulsion gingembre; Bar Sauvage en croûte d’herbes, tagliatelles à l’encre de seiche, purée de fenouil et sucs d’orange ; La lauze des fromages ; Biscuit coulant au chocolat pur Caraïbes, glace à la vanille Bourbon.
9, place du baraty
Après-ski is a must for every skier or snowboarder and an ideal relief for mind and body after a day of sport. Luckily we found Le Tremplin: Morzine’s most famous après-ski spot, which also offers delicious cuisine in a friendly atmosphere right at the foot of the Pleney slopes! From 11am to 4pm, the highlight of this Bar-Brasserie is Tremplin’s amazing terrace facing the slopes! When the evening falls, the après-ski atmosphere starts with live music or DJs…
Dish of the day costs 14 EUR. Furthermore, the menu offers a variety of food, from burgers and Asian cuisine to local dishes and salads.
166 Taille de Mas du Pléney