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[Food Review] Bistrot des Alpes: Fondue, Raclette and Gratin from Haute Savoie.

Amsterdam Bistrot des Alpes - Thumbnail


Situated in a quiet back alley in the De Weteringschan district of Amsterdam, closer to Frederiksplein, Bistrot des Alpes has been one of the most talked-about bistros in Amsterdam since its opening in 2015. It was also reviewed by the Gault et Millau guide and garnered 13 points from the review


The bistrot offers traditional dishes from the Haute Savoie region of France, known for its cheese fondue, raclette, and tartiflette. As you can see in the picture, the restaurant is decorated like a chalet from the French Alps, with wooden and copper elements. As soon as you step into the place, you feel like you've teleported to a small chalet in France, no longer in Amsterdam.


I started the dinner with a Crémant from Savoie by Cave du Prieuré. It was a bit fruity and slightly more on the acidic side; the wine had a creamy texture with smooth bubbles.


As a welcoming treat, we were served Gougère, a French savory choux pastry made with choux dough mixed with cheese, in bite-sized portions. It introduced a savory flavor and signaled the beginning of a cheese-filled feast.



We ordered all the signature dishes of Haute Savoie: Fondue, Raclette, Tartiflette, and Gratin, allowing us to savor the diverse varieties of regional cuisine. You can find a detailed explanation of the restaurant's offerings in the two-minute YouTube video below.




We ordered escargot as appetizers. Six deshelled escargots were served with bread, submerged in a butter and garlic sauce, enhancing their savory flavor


Bistrot des Alpes Amsterdam - Escargot



Main course meals arrived all at the same time. In the center, we placed Fondue Montagnarde, a fondue served with charcuteries. The cheese fondue comes with melted Comté, Beaufort, and Abondance, imparting a salty flavor. They were accompanied by salads in glass jars and bread.




The Raclette came with a small hot coal fire oven. We were instructed not to put the pan on the oven but below the space beneath it. The Raclette was authentically served with potatoes, cornichons (gherkins), pickled onions, jambon, and salami.


Bistrot des Alpes Amsterdam - Potatoes


We also ordered two types of gratin: the famous Tartiflette and another one with Gratin De Crozets, made with Savoy's specialty buckwheat pasta served with bacon, cream, stewed onion, and cheese. The Crozet pasta came with slices of smoked ham. Although Tartiflette is not well depicted in the pictures, you can see it in the images above for the Fondue, and it was authentically made—a standout and my favorite dish of the day.



At first, it seemed like we could easily finish the meal. However, the dishes were quite large and heavy, and after a while, all six of us felt completely full, leaving only a tiny space for French desserts.



I had their crème brûlée, and someone else had the lemon meringue tart, but the tart was quite mundane while the crème brûlée was a true standout, with the right texture and sweetness.


We finished the dinner with Dutch-style mint tea. The food was quite filling, and the flavors were authentic, just like eating in France. The cheese and dishes leaned toward the salty side, so after returning home, I had to drink quite a bit of water. Nonetheless, it was a great dinner at a lovely place.

Bistrot des Alpes
Utrechtsedwarsstraat 141, 1017 WE Amsterdam
+31 020 620 7393

Thanks for Reading.



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