We notice you're blocking ads.

We carefully manage all our local “ads”, to be relevant to Chamonix and your trip here. We fund our site by featuring these offers, many of which you might like. Please "whitelist" us - thank you for supporting our work!

Revola Restaurant Review

A highly recommended restaurant by Chamonix locals

Featured in:

Katy Oliver | Guest Reporter | Published: 9 Feb 2016


Revola Restaurant Review

With family over for a visit it seemed a good excuse to head out for dinner on a Friday night and try the Revola Restaurant. Situated just out of town near the Planards ski area it's not the most obvious choice but having heard many wonderful recommendations for the restaurant we felt we need to test it out.

The restaurant itself is not very big but has a great contemporary style which makes a pleasant change to the Savoyard decoration of many a restaurant in Chamonix - not a wooden ski in sight!

Erik the owner greeted us on arrival and showed us to the table. Despite being only one person serving the whole restaurant Erik was attentive and chatty and was very helpful in explaining the menu and in choosing the wine. 

The restaurant uses local, seasonal produce so the menu changes regularly. There isn't an extensive menu, they have just 4 choices each for starter, main and desert. You can order individual choices or opt for the set menu of 3 courses for 28€ (the chef's recommendations from what's in season) or there are other menus of either 32€ or 41€ with a combination of dishes from the menu. You can also add a 4th course of cheese to either of these for an extra 6€.

Between the four of us we managed to cover most options with my brother going for the set menu, and rest of us taking a different set menu each of the slightly more expensive options. Whilst waiting for the starters to arrive Erik bought over a little amuse bouche of puréed beetroot with goats cheese and bacon, which was delicious and came served with home made bread. This just got us even more excited about the starters which arrived very quickly.

One of the first things you notice here is the exquisite presentation of the food. You can tell the dishes have had time and care put into them. All four starters were amazing, our favourite was the lemon risotto with bottargo, from the set menu, not a combination of ingredients you would expect but so tasty. The foie gras with artichoke and hazelnut mousse was also next level.

The restaurant was now filling up and despite several tables to serve, Erik still engaging and very attentive and nothing was too much trouble. We were very impressed with the level of service, the fact that this was all provided by only one person for the whole restaurant made it even more so. So you can imagine our further surprise when we learn that there is only one chef in the kitchen as well! Learning that Erik and Jerome met whilst working at the Albert Premier restaurant round the corner and then went on to set up Revola goes a long way to help understand and explain the outstanding service and food served.

The main courses arrived, once again all beautifully presented, the noisette of lamb in a rosemary crust was particularly good. With everyone with a different main course there was plenty of trading going on! And when requested, more homemade bread was provided so we could make the most of the delicious sauces. I'm not sure you're supposed to wipe the plates clean with the homemade bread in such a nice restaurant, but it was just too tasty not to eat every last mouthful.

With main course over deserts again didn't disappoint, the chocolate tart was a combination of a chocolate fondant served in crisp pie crust served with genepi flavoured ice cream was the definite winner here. One of us also went for the cheeseboard which came with a zingy home made jam on the side. Throughout the meal it had been mentioned (by the men) that maybe the portions were a little small, however post dessert everyone agreed that they couldn't eat another mouthful.

One last good point to mention is that the owner Erik is happy to cater for vegetarian and vegan options (of which there were few on the menu) you would just need to speak to him a few days beforehand when making a reservation, then the chef can rustle up something special to suit whatever may be needed.

The evening was a success and Revola has jumped to the top of my favourite restaurant list in Chamonix. With the parents visiting next week, we are already booked for another visit.