The best of French cuisine
Le Fitz Roy restaurant is one of the oldest dining establishments in Val Thorens. Chef José Bailly and his team create recipes inspired by traditional French cuisine, made with seasonal produce sourced from local growers to create inventive dishes to be enjoyed in good company.
With your half-board booking, you can enjoy a meal in our neighbouring hotel Le Val Thorens for €38 per adult or €25 per child. Try Savoyard specialities at La Fondue or taste our gourmet bistro fare at the Brasserie du Val Thorens. Or simply soak up the sun while enjoying lunch on our terrace just next to the ski slopes.
Open daily for lunch from 12pm to 2:30pm & for dinner from 7pm to 9:30pm.
Booking by telephone +33 (0)4.79.00.04.78
Breakfast is probably the most important time of day for skiers. With its sweet and savoury specialities to fresh fruit and juices, “homemade” products, cheeses cured meats, preserves and mountain honey, Le Fitz Roy’s breakfast buffet is renowned for its abundance and variety.
The south-facing Le Fitz Roy terrace overlooking the slopes makes the ideal setting to enjoy dishes from this warm and welcoming restaurant’s succinct and authentic menu. Diners can choose from a selection of seafood and fresh oysters, grilled main courses and casserole dishes, and local cheeses, to savour in the sunshine or indoors if the snow is falling or you simply prefer the cosiness of the dining room.
Le Fitz Roy restaurant selects only the finest regional and seasonal produce to prepare its traditional French dishes with a modern flavour.
As tradition demands, the bar is located in the heart of Le Fitz Roy hotel. Set around the central fireplace, close to the library, it is a favourite meeting point for both the hotel’s clientele and regular visitors to the resort. The cocktail menu, created in-house by Dean Shury, makes full use of local products to create a varied, authentic array of drinks. Every year, the bar also has its own distinctive programme of live entertainment to enjoy throughout the season.