Wir erkundigten uns vor Ort, ob ein Tisch frei ist - 3 Personen waren hinter der Rezeption. Eine antwortete, dass sie ausgebucht sind. Man hat das Gefühl, dass sie es nicht nötig haben die Leute freundlich zu empfangen. Der erste Eindruck zählt, wenn man zukünftige Gäste haben möchte. Auf mich wirkt das Personal sehr abgehoben, so dass ich nicht nachfragte ob es an weiteren Tagen einen freien Tisch hat. Nicht einladend Sind die Hinweise auf Kameras, dass man sich fast nicht zu nähern traut.... bzw. dass man sich nicht willkommen fühlt. Schade « mehr

We were there last week with my wife and my little boy. We were reminded about the restaurant thanks to th story with Guide Michelin. FRankly I had never experienced this at a restaurant and felt humbled by the passion and the savoir faire although I often go to starred restaurant. Icing on the cake, chef Veyrat was omnipresent with his guest and his kitchen. Thank you Chef and look forard to coming back soon. Ray (Monaco) « mehr

Was my first experience through Veyrat restaurant and I am not disappointed at all. All was perfect. The service is good. The most fabulous thing for me is the place. A lot of charme and an amazing sight. From the beginning at the end all is a "show". Throughout the menu each course is a surprise that we are not expect for. Everything is natural. The only point negative which I could say would be the parking valet. When we left no one bring us our car. Then we didn't get the menu signed by the chef. Except this little point at the end. I spend a wonderful time in Managod. « mehr

My 6th dinner at Veyrat in over 20 years... and I still loooooved it The chef was clearly affected by the loss of its 3rd star (as he made it publicly known)...but I must say it does not show in the meal If anything, it has improved vs 3 years ago when I was there last. Amongst the nice novelties - the baker and his 5 breads presented at the table (the one with pesto made with Ail des Ours was awesome) - the botanist/garden expert - Christopher - which comes after most dishes and makes you taste the herb used (and can talk at length about any little specificity of the region) One big caveat, the only one which ternishes the experience for me : though the price for the meal is OK-ish (in line with other cooks fo h\is class), the hotel is SUPER expensive (but you know this when you book), and above all, the wine is RIDICULOUSLY overpriced...thats a bit of a shame But moving on what matters most...the food...absolutely awesome (apart from the Sandre quenelle which I dound soso)...a few of the highlights - the work on both the taste (where the herbs do so much) and the presentation (liquid nitrogen, syringe...), innovatibe but without going too far, is still which makes for me Veyrat ont eof the greatest - the uber-classic (for Veyrat), but still delicious, foie gras with myrrhe odorante, this herb making this dish so special (awesome sweet/shour, acid and fat mix) - the egg with oxalys, once again the herb making the dish a wonder - the "bonbon des bois" : made with liquid nitrogen, super cold in the mouth, but when he melts, you can feel and taste the trees, the moss, the mushrooms...UNIQUE ! - the langoustine cooked in bark (probably best cuisson I ever had), and served with a juice/bisque/tea which was out of this world - the lamb, cut at the table...so tender, and so tasteful - the dessert tray at the end...we were so full...but still were happy to try everything ! And do NOT forget the breakfast..definitely the best in the world for me, and a full meal by itself (3 different types of eggs, the best pain perdu ever,....everything made in house, down to smoking the salmon and ham) Not sure whether he will give back his remaining 2 stars, or fight to get back the 3rd...but anyway, for me, Veyrat is on its own galaxy !!! « mehr

Inmitten der verschneiten Alpen-Landschaft ein veredelter Alpage-Bauernhof mit offenem Interrieur. Der Chef mäandert zwischen den weitläufig angeordneten Holztischen. Alles wirkt authentisch, auch die, durch eine Glasbodenscheibe zu sehenden pickenden Hühner im Erdgeschoss. Das 15-teilige Menu birgt ständig Überraschung und inhaltliche Geschmacksgeheimnisse. Der Service ist hoch kompetent, besonders der junge "Schäfer", der wohl an den jungen Marc erinnern soll. Ein sehr gelungener Abend, dem man die Auszeichnung "sehr gut" durchaus zugestehen darf. Aus 3* sind nunmehr 2* im Gault geworden. Das scheint angemessen. Die begleitende Weinauswahl war nicht ganz stimmig. « mehr