Near Annecy, at Col de Bluffy in Menthon-Saint-Bernard, La Ferme de la Charbonnière directly connects farming, cheesemaking and dining: the restaurant sits above the cow barn of GAEC du Val de Thônes, which keeps nearly 80 cows and makes its own Reblochon cheese on site.
The farm's menu
The official menu lists reblochonnade for €28, alongside Savoyard fondue, tartiflette and raclette, with potatoes, charcuterie, salad and a cheese platter depending on the dish. The restaurant also announces an annual break from 2 to 10 November: check opening before making a special trip.
The signature dish
The speciality to try is reblochonnade. Fondue, tartiflette and diots sausages round out the Savoyard menu, but Reblochon has an extra dimension here because the cheese comes from the farm immediately below the restaurant.
From barn to plate
Some ingredients served come straight from the farm, especially the cheeses. The shop also sells farmhouse Reblochon, Tomme and Abondance made on site.
See the farm in action
Milking is generally advertised in the late afternoon, around 4:30 pm to 6 pm. Arriving at that time offers an insight into the working farm before dinner, rather than merely enjoying a Savoyard meal in chalet-style decor.
Why families come for the experience
The restaurant overlooks a real working farm. The animals, cheesemaking process and opportunity to buy farm products directly add an educational dimension that complements the meal.
Before visiting in 2026
Opening days and periods vary with the season, particularly in summer and during some school holidays. Reservations are recommended, especially at weekends and on public holidays.
