Les meilleurs restaurants

30/08/2026: A pleasant spot for lunch on the terrace or for a beer and ice cream. We tried the salads and open-faced sandwiches on the small terrace. They were very good: generous portions, delicious, some with original touches, and beautifully presented with fresh, local ingredients (coppa, dried meat, cheeses). The service was friendly and efficient. There was also a good selection of desserts and ice cream.

19/07/2026: I go there every year to eat waffles and have fondue or raclette. They have a wide variety of items. The sandwiches are the best. They're very generously filled, and you can choose whatever you want.

05/09/2026: We had a very good evening and ate very well!

21/08/2026: Perfect! We thoroughly enjoyed our meal. Don't hesitate to stop by this restaurant if you're ever near Île Rousse. Thank you, Edouard and Lorenzo.

22/07/2026: We had a fantastic experience at this restaurant. We ate the set menu (17.50 euros): a top-quality salad and charcuterie buffet, a main course, cheese (a whole cheese board from which everyone could take as much as they pleased), and dessert. Everything was super fresh, of good quality, and prepared very deliciously. The staff is very friendly and professional. This restaurant is highly recommended. We will definitely be back!

08/07/2026: Excellent welcome!! A very friendly, family atmosphere!!! And the food was delicious!! We had a wonderful time!!! 🤩🤩🤩🤩

02/09/2026: What a team!! Camille in the kitchen made my day; it was so good I even asked her name. The owner and her waitress are super energetic. I came to eat here because the night before, my friends and I also had a great time; the tasty snacks kept us going. See you soon!

02/09/2026: A regular at the bar for drinks, I also thoroughly enjoyed the charcuterie boards! I had already loved having lunch there. It's flawless! Well done to the whole team at Pompette, a new must-visit spot in Thonon!

28/09/2026: Excellent service, delicious desserts

27/07/2026: The staff at this shop offer an exceptional welcome and excellent advice, without any pressure to buy. You'll find quality products there. I especially want to thank Nawel and Clémence for their constant kindness and invaluable guidance during my various purchases. I must admit that my visits were often motivated by the hot chocolate, which is truly a must-try, but I also discovered some incredibly delicious cakes. Thank you both for your warm welcome, your expert advice, your ever-present smiles, and your kindness. I highly recommend everyone visit this Angelina shop on Rue du Bac, and if you have a special occasion like a wedding, a cocktail party, or just a get-together with friends, you really won't be disappointed. I recommend it without hesitation and hope you'll be as satisfied as I was.

08/09/2026: Always received in good condition, good quality product and team with a smile, thank you!

07/09/2026: A very nice bakery with beautiful products and the service is great.

14/08/2026: We were disappointed. No one answered the phone, even in peak season, during opening hours (the answering machine message was incomplete). Reservations were impossible. Tired of waiting on hold all day, we went to eat elsewhere.

05/08/2026: A good place to find good Auvergne products.

21/08/2026: Excellent food, very good ingredients, creative and flavorful dishes. The waitress is very friendly and smiling. I highly recommend it.

13/08/2026: A place with excellent service and delicious food! Thank you so much, we will definitely be back!

27/08/2026: We ventured away from the crowds to find this crêperie, and we have absolutely no regrets. As Bretons, we wholeheartedly approve – the food was delicious and the welcome was excellent. Thank you!

20/08/2026: Title: A Unique Concept: The Breton Galette-Pizza (Without the Talent) Having read very positive reviews and an overall rating of 4.5 for this out-of-the-way establishment, we decided to choose a restaurant off the beaten tourist track in the city center. Upon arrival, the storefront and its torn awning should have already raised red flags. But we wanted to believe it. The obligatory Breton striped shirts worn by the staff and the nautical anchors embroidered on the chair covers should also have made us suspicious. Then came the moment when we were served a bowl of Super U cider... At that point, all doubt was dispelled. Yet, like in a bad B-movie, we waited for the end, gave it a chance, hoped for a saving grace. In vain. It was only the prelude to a long shipwreck. The owner has changed, the glowing reviews are a thing of the past, the online prices are outdated, and the photos on the internet look like they belong in the archives or science fiction. Let's talk about the technical side of things, because here we're bordering on the absurd. I discovered that you can cook a buckwheat galette not with salted butter, but by smothering it under three millimeters of industrial mozzarella or Emmental cheese, under the pretext that "the fat in the cheese helps it release." Revolutionary. The result? A 3 mm thick crust of indeterminate composition, tasting of frying oil and with the elasticity of a tractor tire. For the salmon galette, my partner specifically asked for the Emmental to be removed. The waitress then retorted that it was preferable to replace it with mozzarella, "easier for them to release the crust." We didn't immediately realize that this buckwheat crepe was going to be given a "mozza-pizza" makeover, a hybrid concept that even the Italians would refuse to endorse. As for the side salad, given how dry everything was, you might as well offer it free of charge: it'll at least serve as a first-aid kit to prevent choking. When you decide to set up shop far from the city center, there are only two options to attract customers: offer lower prices, or be excellent. Here, they bravely chose to do neither. In the age of YouTube tutorials, messing up buckwheat crepes this badly is almost an art form. It's always difficult to be honest, and to be frank, it's actually quite embarrassing. Taking over a successful crepe shop in a remote area is a bold gamble that understandably inspires fear. Faced with stress, panic can sometimes lead to reckless actions, even rushing to the local supermarket to stock up on cider. But using cheese to mask a cooking flaw is culinary heresy and a blatant cover-up. The secret to a successful galette lies solely in the traditional seasoning of the griddle with butter—that famous protective layer that browns the batter and makes it subtly crispy at the edges—combined with perfectly controlled cooking temperatures. Nothing is ever truly lost. You simply have to put your pride aside, accept criticism, and urgently enroll in a proper cooking and service course. The restaurant business is a profession, madam, not a carnival. Clean your griddle, relearn how to season it with butter, banish the mozzarella, buy real salted butter and a local cider, and get back to it. Good luck with the rest of your journey; the buckwheat awaits.

20/09/2026: Delicious cocktails and a lovely atmosphere in the evening. Good and friendly staff.

16/09/2026: Efficient and quick service despite the busy times. A smile was always on hand.

03/09/2026: A bit pricey and not a sweet person but worth the 'bite' and experience 👍

30/08/2026: Pure bliss. A fantastic welcome with a little chocolate. And the pastries were divine, a real treat. Well done to the team!

11/09/2026: Nice restaurant with seats that are like open-air train carriages – it's great and more intimate. The servers are friendly, and the pizzas are very good too. I recommend it.

11/09/2026: A very pleasant place, smiling staff, I'm delighted with my evening here. I recommend it.

26/09/2026: We came with friends and had a wonderful time. The service was perfect. Special mention to our waitress who is incredibly knowledgeable about wine and gave us excellent recommendations. The fish was cooked to perfection, pearly white – I loved it.

23/09/2026: We had a wonderful time at Bistro Nova. The location is beautiful. The terrace is lovely in the sun! The dishes are homemade and the daily specials board is extensive. The prices are very reasonable for what you get. A nice touch is the tasteful interior decor! I highly recommend it :)

09/08/2026: Good kebab, well-cooked fries, and a friendly manager

09/08/2026: I've been a customer of theirs for several years now; they're a fantastic team who always have a smile and are in a good mood 😊

14/07/2026: I've never been disappointed by their food. The pizzas are good, which is rare these days.

09/07/2026: Fantastic! A warm and incredibly pleasant welcome, the gratin ravioli with St. Marcellin truffle sauce was delicious, and the beef was excellent. Thank you for this lovely time, see you soon! 👍