{{responseMessage}}
Adventurous, delicious...
At L’Alpaga, the food and drink perfectly reflect the spirit of the region.
Anchored in Savoy but unafraid to explore,
the four restaurants serve local products transformed with ideas from all over the world.
Elegant and honest in every detail.
Adventurous, delicious... At L’Alpaga, the food and drink perfectly reflect the spirit of the region. Anchored in Savoy but unafraid to explore, the four restaurants serve local products transformed with ideas from all over the world. Elegant and honest in every detail.
At La Table de L’Alpaga, 1 Michelin-star restaurant, plants take pride of place. Courgettes, wild thyme, peas, mint, flowers, direct from the garden, their delicate flavours and primary colours leading the way. Fish and meat follow, and with the usual order reversed, a distinctive style and an inspired vision of regional cuisine emerge. A delicate, yet powerful reinterpretation of Savoy.
More than just a simple bistro, this is a beautifully renovated and stylish and delicious dining experience. In a beautifully renovated dining room, chairs in untreated wood and velvet banquettes add to the cosy setting, while the menu is filled with imaginative reinterpretations of Savoy cuisine.
“In and around the hotel is a sort of ‘breeding ground’, a living ecosystem that we have to continue being inspired by, while making what we do ever more sustainable.”
Alexandre Baule, a young Isère native with long experience in Michelin-starred restaurants, is guided by nature, his teams, his desires, and small producers. The result? A cuisine that combines respect for beautiful produce with the highest standards, all in the service of taste.
“In and around the hotel is a sort of ‘breeding ground’, a living ecosystem that we have to continue being inspired by, while making what we do ever more sustainable.”
Alexandre Baule, a young Isère native with long experience in Michelin-starred restaurants, is guided by nature, his teams, his desires, and small producers. The result? A cuisine that combines respect for beautiful produce with the highest standards, all in the service of taste.
The bar at L’Alpaga is an inviting prospect, open 3pm-11pm. Begin by taking in the views of the Alps, then discover the menu, its feet firmly planted in the terroir with herbs from the garden with local spirits, and regional snacks. A great mix.
The bar at L’Alpaga is an inviting prospect, open 3pm-11pm. Begin by taking in the views of the Alps, then discover the menu, its feet firmly planted in the terroir with herbs from the garden with local spirits, and regional snacks. A great mix.
From the windows of the Bistrot, the region is on full display. Local and generous, the offer follows early in the morning... From 7.30 to 10.30 am, between cold buffets and hot dishes, freshly squeezed juices, coffees, lattes, yoghurts from here, granola, marbled cakes, seasonal pies, delicatessen from Haute Savoie, eggs of all kinds, with or without fillings,... delight. Perfect for a good start to the day.
From the windows of the Bistrot, the region is on full display. Local and generous, the offer follows early in the morning... From 7.30 to 10.30 am, between cold buffets and hot dishes, freshly squeezed juices, coffees, lattes, yoghurts from here, granola, marbled cakes, seasonal pies, delicatessen from Haute Savoie, eggs of all kinds, with or without fillings,... delight. Perfect for a good start to the day.
Not having to worry about where to have dinner. Enjoy the Haute Savoie in a variety of ways. Choose, for dinner, between the classic bourgeois dishes on the slate at the Bistrot de L'Alpaga or, for an extra charge, the fine cuisine of its starred Table. Feel more and more at home. These are the advantages of our half-board...
Not having to worry about where to have dinner. Enjoy the Haute Savoie in a variety of ways. Choose, for dinner, between the classic bourgeois dishes on the slate at the Bistrot de L'Alpaga or, for an extra charge, the fine cuisine of its starred Table. Feel more and more at home. These are the advantages of our half-board...
