La Taniere - Les Gets

Not knowing the gets, we stopped at the first restaurant we found. We're ordering a pizza. That's where every tip, don't come to the stain if you're looking for a good pizza, fine and cracking paste without flavor, acid tomato sauce and I don't know what spice, anyway I'll never go back. The boss asked us if she had to fire pizzaiolo by laughing, in the sight of our silence she turned the heels a little embarrassed, but I think if she doesn't want her case to be bad reputation, that's what she would have best to do. For the rest of the card I don't know, and I'll never know. we were there during the 2017 crankworks between friends

Pizzas are bad, the dough is ultra fine, we feel like eating cardboard for a pizza price between 12 euros and 15 euros. The carbonara pasta of the child menus were served in less than a minute and of poor quality, the bacon were in the mouth.Habitué des restaurants au gets, je déconseille this one, pour les pizzas privileged l'optracken. only the music group (week of the lounge festival) was pleasant.

We took a savoyard fondue that came all liquid. So we called the waitress to tell her, she came to take the dish of the fondue to bring her back but told us that "it was normal that the savoyard fondue was liquid." then she brought her back and she only told us here! limiting the dish. The welcome leaves desired, we didn't even have a hello or goodbye, and to take the order it was very cold. Moreover, we asked for water we had a carafe for 8 people. Anyway, I don't recommend it at all

Restaurant that does not pay a mine from outside and inside it is a bit rustic. but the map and vary , we find are goodness and does not play trendy restaurant or modern cuisine. Simple and effective dish. He's a restaurateur. He's doing what he's doing. The meat is very good .the accompaniment very greedy and very hearty. the fast and very user-friendly service. and the price in the average gets.120€ for 4 ,apertif plat dessert.A do not miss

An extremely long waiting that exceeds the hour and a half between the order and the service. dishes close to the order. point instead of blue for meat, a natural tartiflette but with bacon. and to finish you pay the addition of the table next !bref. A nightmare and a bad night.