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Savoyard and Dauphiné cuisine: 12 specialities to try in Les 2 Alpes
Tartiflette, raclette, fondue, farcement, ravioles… 12 mountain specialities to try, and our tips for choosing well by season.
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What to read in this guide
Check out the key points from this article to plan your trip, explore the area, and organize your outing to Les 2 Alpes.
What you need to know
Savoyard specialities in Les 2 Alpes: tartiflette, raclette, fondue, farcement, ravioles… 12 dishes to try, with our tips for each season.
Introduction
In Les 2 Alpes, discovery does not end on the slopes: the table is part of the journey. Mountain cuisine is generous, convivial and based on local produce. Les 2 Alpes lies in the Isère département, in the Oisans: you will find the great Savoyard classics, but also specialities from the Dauphiné.
How do you choose among so many specialities? When should you taste them? How do you adapt your choices to the season, your budget or your diet? This guide presents 12 specialities to try at least once, with tips for avoiding unpleasant surprises. Menus vary from one venue to another: the exact choice always depends on the address and the season.
To discover the resort’s eateries, see the Les 2 Alpes restaurants.
Chapter
01
Why try mountain cuisine during your stay?
Tartiflette, raclette, fondue, farcement, ravioles… 12 mountain specialities to try, and our tips for choosing well by season.
Who is this culinary discovery for?
Skier, hiker or family come to breathe the fresh air: mountain cuisine is for everyone. Its specialities win people over with simplicity and generosity: cured meats, cheeses, comforting dishes to share.
Families enjoy the stories about where dishes come from, groups of friends the pleasure of sharing a fondue or raclette, and solo gourmets the mountain-top tables as well as the little bistros.
Even if the food can seem hearty, there are often lighter options, lunch set menus or vegetarian dishes: ask about the menu.
For more ideas on accommodation and activities: see the official Les 2 Alpes website.
Trying local cuisine multiplies the memories. Each dish tells part of the region’s story, from livestock and cheeses to table habits in the mountains.
Sharing a meal also strengthens the bond with your travelling companions. And these dishes provide the energy for an active day, while inviting you to slow down.
Finally, opening up to local cuisine supports the region’s producers: ask restaurants where their produce comes from.
The benefits of including local cuisine in your trip
Enjoying mountain cuisine means entering local life through the front door: authentic recipes, conviviality and simple service. For other dish ideas, see classic Savoyard dishes.
Do not wait until the last evening: one or two gourmet breaks early in the stay help you understand the region better and give your holiday a rhythm between active moments and tasting interludes.
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Chapter
02
The 12 specialities to try in Les 2 Alpes
Tartiflette, raclette, fondue, farcement, ravioles… 12 mountain specialities to try, and our tips for choosing well by season.
A quick introduction to each speciality
Here are 12 emblematic dishes, cheeses and desserts of mountain cuisine:
1. Tartiflette: potatoes, reblochon, bacon and onions, a great comforting classic.
2. Raclette: melted cheese served with potatoes and cured meats. See raclette in Les 2 Alpes.
3. Savoyard fondue: a blend of melted cheeses and bread for dipping. See Savoyard fondue.
4. Croziflette and crozets: small square pasta, here cooked tartiflette-style or as a gratin. See Savoyard crozets.
5. Diots: traditional sausages, often cooked in white wine.
6. Farcement: a preparation of potatoes, dried fruit and bacon, slow-baked.
7. Berthoud: Abondance cheese heated in the oven, served with potatoes.
8. Gratin dauphinois: potatoes and cream, a Dauphiné classic.
9. Ravioles du Dauphiné: small cheese-filled pasta parcels.
10. Saint-marcellin or bleu du Vercors-Sassenage: Dauphiné cheeses to discover on a cheese board.
11. Blueberry tart: a seasonal dessert, simple and fruity.
12. Génépi: an Alpine herb liqueur served as a digestif, for adults only. See génépi.
Not all specialities suit the same moment.
In winter, rich, melting dishes (tartiflette, raclette, fondue, crozets gratin) are perfect after a day’s skiing. Diots suit lunch as well as dinner.
In spring and summer, favour cheese boards, farcement or lighter dishes, depending on the menus. Some restaurants offer themed evenings or weeks: ask the tourist office.
As for desserts, blueberry tart can be had all year round, but it makes the most sense in summer, when blueberries are in season.
How to choose by season or time of day
Each speciality tells a facet of the region: the conviviality of big shared tables, cheese-making know-how, the indulgence of mountain dishes. Do not hesitate to ask about the origin of the cheeses or the house recipe: many restaurateurs love to share their passion.
Vary things during your stay: an emblematic dish (fondue or tartiflette), a gratin or diots at lunch, then a sweet break with a blueberry tart. Your culinary exploration will stay varied and enjoyable.
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Chapter
03
Where and how to enjoy these specialities in Les 2 Alpes?
Tartiflette, raclette, fondue, farcement, ravioles… 12 mountain specialities to try, and our tips for choosing well by season.
Tips for spotting good places
To avoid over-touristy places or fixed menus, ask your host and locals for advice, and see whether the menu mentions where the ingredients come from. A short, seasonal menu is often a good sign. Also see the Les 2 Alpes restaurants and the must-try restaurants in Les 2 Alpes.
Some restaurants hold themed evenings around local specialities: call ahead to find out the programme. Producers’ markets, when they take place, let you taste products to take away.
Dining in the resort follows the seasons. In busy periods (school holidays, Christmas, February, summer), booking is strongly recommended. Out of season, many venues close or reduce their offering: check current opening hours with the venue or the tourist office.
Cheese dishes are more common in winter, while cured meats, crozets and mountain salads return in the warmer months. Service hours adapt to the rhythm of skiers and hikers. For winter, see where to eat in Les 2 Alpes in winter.
Points to note: booking, hours, seasonality
The setting matters as much as the menu: a meal in a mountain chalet after a morning on the slopes, or the atmosphere of an inn by the fire in the evening. Some venues offer group menus or original experiences to book in advance: ask them directly.
To extend the experience, buy products from cheesemongers and producers for a picnic at altitude. The key to a successful tasting: scout well, choose the right moment (a meal after exertion, a convivial dinner, a break on a terrace) and dare to try places beyond the best known.
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Chapter
04
Practical tips for an experience without unpleasant surprises
Tartiflette, raclette, fondue, farcement, ravioles… 12 mountain specialities to try, and our tips for choosing well by season.
Managing the budget and local alternatives
Prices vary widely, from the relaxed brasserie to the more gourmet restaurant. To manage your budget, look at lunchtime menus and sharing options. Bakeries, delicatessens and local produce shops also let you put together your own board for a picnic with a view.
With accommodation that has a kitchen, you can also cook with produce bought locally, to vary both the pleasure and the budget.
The weather often shapes how meals are organised. In winter, plan your journeys (snowy roads, closures) and favour places close to your accommodation. Book as soon as you arrive so you do not face a packed room after a day of activity.
On busy days, off-peak times (an early lunch, a late dinner) offer more peace. In summer or mid-season, find out about opening times and weekly closing days.
Precautions according to weather and busy periods
Find out where products come from: venues that clearly name their producers or that advertise a “homemade” dish are often more reliable. Dare to ask questions about the menus and vary your choices, particularly among the desserts.
Also think about family logistics: because of their richness, some specialities suit lunch after an active morning better than a heavy dinner, especially with children. Mention any allergy or dietary requirement when booking.
Keep an exploratory approach: let yourself be surprised by the house suggestions and dishes of the day. Between planning (to avoid logistical disappointments) and openness to the unexpected, every meal can become a memory of your stay.
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Conclusion
Trying mountain specialities in Les 2 Alpes is more than a gastronomic pleasure: it means entering an authentic, warm culture. As a couple, with family or with friends, every shared dish enriches the stay, from melting cheeses to seasonal desserts.
For a successful culinary adventure, book in peak season, avoid rush hours, and ask staff about the dishes of the day and where the products come from. Also adapt your choices to the season: a raclette or fondue after skiing in winter, a cheese board or a salad on a terrace in summer.
On a tight budget, local shops let you put together your own tastings. And dare to vary: alternate between restaurants, inns and sweet breaks. To continue, see the classic Savoyard dishes and our advice on raclette in Les 2 Alpes.
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Key Points
The right choice depends on the pace of your trip and what you're looking for.
Keep your options open for impromptu evenings out.
A well-located place to stay makes dining out and getting around easier.
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Season: Summer / Winter
Reading time: 6 min
Area: Les 2 Alpes
Altitude : 1,650 m
Audience: Families, Couples, Groups
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