Maison Aribert
Allée du Jeune Bayard, 38410 Saint-Martin-d'Uriage, France
© Studio Papi Aime Mamie
© Studio Papi Aime Mamie
© Anne Emmanuelle Thion
© DR
© Studio Papie Aime Mamie
© Anne Emmanuelle Thion
6 PHOTOS
© Studio Papi Aime Mamie
© Studio Papi Aime Mamie
© Anne Emmanuelle Thion
© DR
© Studio Papie Aime Mamie
© Anne Emmanuelle Thion
Practical information
- Location
- Saint-Martin-d'Uriage
- Chef
- Christophe Aribert
- Cooking
- French | Gastronomic | Signature cuisine
- Services
- Access for people with disabilities, Accommodation, Children's Menu, Cooking lessons, Garden, Private Parking
- Style
- Elegant, Romantic
Budget
(€)
Indicative price per person (excl. drinks)
210 to 250
Gault&Millau's review 2026
17/20
Prestige Restaurant
Christophe Aribert, or the innkeeper’s integrity. He lives in the region and helps sustain it—through local producers and suppliers, but also by creating a cuisine that makes the most of the area’s bounty without trendy gimmicks, without wakame or kombu, without hummus or tataki. So, in this wooden and herb-filled restaurant with a very contemporary setting that stands in stark contrast to the spa town’s neoclassical architecture, we find ourselves swept up in the world of plants, rivers, lakes, and woods. With fish from the Archiane springs—the brown trout served with a quenelle of candied vegetables and fig-leaf yogurt, or the ever-magnificent cristivomer, this year paired with a robust parsley coulis and green beans—a dish that truly epitomizes the work done here, showcasing a deep understanding of the ingredients and meticulous control over cooking times. From these mandatory, blind-tasting courses, what stands out most is the respect for local ingredients in their finest form (the simple “Grenoble salad” is a stunning starter) where seasonal vegetables truly take center stage: eggplant served with savory ice cream, or the incredibly inventive grilled zucchini, paired with a crayfish emulsion and lovage broth, accompanied by a small rainbow trout tartare. The young front-of-house team, dressed in coordinated uniforms and wearing Veja sneakers, follows protocol and the narrative of nature with zeal, while adding a few personal touches; the wine cellar belongs to a passionate connoisseur, well-versed in the current trends across most regions, with a rich collection of Burgundy and Rhône wines, while the desserts—featuring seasonal fruits or chocolate—showcase how to use the remaining harvest of herbs, such as agastache and lemon balm with the iced cucumber, and woodruff and anise with the chocolate. Delicious homemade bread (“the chef’s grandfather was a baker”), numerous thoughtful touches, including a devilishly good walnut tartlet among the petits fours.
Map
OPENING HOURS
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Menu
A la carte
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