La Taverne d'Alsace - Val-d'Isère

Located in the basement of Hotel Kandahar, this is an excellent choice for dinner. Very cozy atmosphere and great French/German farewell. Service was excellent and a great night out. .

Great food, especially tartiflette and French onion soup. they have a very good wine list, excellent selection of locally brewed beer and beautiful mocktails to

We had a nice meal at Taverne d’Alsace. We had not made a reservation (in addition to it as she looked busy), but they pushed 2 of us into. The bar restaurant is located in the basement, but feels cozy. The menu was good... from alpine and Alsace dishes. Soils seem special. We can recommend the snails with garlic we went back for more. Then I had the melted Mont d’Or with potatoes and ham similar to a raclette. We also had the big French onion soup. The food was not cheap, but was good to bake for Val d’Isere. With a few glasses of wine and beer it came to 85 euros. I'd like to eat there again.

Atmospheric large space in centre of town serving Alsacien specialties. Good portions, reasonably priced, attentive service. Part of the Val tradition to eat here at least once

This restaurant was first recommended to me by a Frenchman who has owned a place in Val D'Isere for over 40 years. I hadn't really noticed it before as it has a rather unobtrusive entrance on the rue principale underneath the Hotel Kandahar. The restaurant...is in the basement so is very much an evening place. As soon as you walk down the wide staircase, the buzz and bubble of happy conversation over good food rise to meet you. The restaurant is large but feels cosy with wood panels, atmospheric lighting and a large bar in the centre of the room, dividing the space into more intimate areas. It feels like a place of intrigue, drama and high jinks, full of secrets and good times past. During my extended stay in Val this year, I visited La Taverne three times for dinner (once for my birthday). It was always busy, buzzy and brilliant. The food is delicious and hearty. There is an Alsatian influence in choucroute and sausages but if, like me, you prefer to avoid this, the rest of the menu is extensive and delicious. The best veal escalope with creamy mushroom sauce in town. The marinated salmon starter is fresh and tasty. Snails are always good and smothered in lovely garlic butter. Steak tartare is excellent. Service is friendly and efficient and the lovely owner Isabelle is very happy to chat about the food. She is ably assisted by the dashing maitre d', who charmingly holds the whole place together in a laid back, Gallic fashion. There are no fancy tricks to the food or the decor just a wonderfully warm, well executed and satisfying restaurant. Merci Jean Pierre!