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MOUNTAIN RESTAURANTS – MÉRIBEL
La Cantine d’Alvar, Méribel
Tel: 04 79 06 60 89
A stone’s throw from the Chaudanne, this is a perfect stop for lunch, tapas, coffee or après-ski sharpener. The owner, Nicolas has spent the last 2 years at Méribel’s Hotel Savoy and previously worked as a chef at Hotel Le Grand Coeur, also in Méribel.
Tel: +33 (0)4 79 22 46 09
Le Monchu has now established itself as a firm favourite for the all-day dining experience, located on the home piste amongst the trees just above Rond Point. Julie and Maxime welcome you to an excellent mix of bistro, brasserie, patisserie, fine wine cellar and sundowners on their sublime terrace.
L’Adray Télébar, Méribel
Tel: +33 (0)4 79 08 60 26
This is a great choice for a special occasion. It has a lovely sun-drenched terrace and specialities include escalope à la crème, bilberry tarte.
La Fruitière – Folie Douce
Tel: +33 (0)4 79 00 58 31
Authentic, gourmet dishes – just below the Burgin-Saulire gondola half-way station
Le Clos Bernard, Méribel
Tel: +33 (0)4 28 31 70 66
Hidden in the Altiport section, Clos Bernard is one of the best kept secrets in Méribel, epitomising the Savoyard country food through one sophisticated menu.
Le Rond-Point, Méribel
Tel : +33 (0)4 79 00 37 51
Affectionately known as “Ronnie’s” this is a great lunchtime destination for gourmet burgers on the terrace but is most famous as an après ski bar with live bands during the week. Nearest lift: Rhodos 1 bubble
Lodge du Village – La Terrasse, Méribel Village
Tel: +33 (0)4 79 01 03 55
THE place for lunch on a sunny day in Méribel Village. Easily accessible from the Altiport for beginners offering a selection of gourmet sandwiches, salads, meat dishes and a snack menu. Soak up the rays on their huge terrace, newly refurbished for 2017/18 season.
Plan des Mains, Méribel
Tel: +33 (0)4 79 07 31 06
At the foot of Mont Vallon and is more akin to a North American lodge than a typical mountain shack. There are three different restaurants comprising of a sandwich bar, a brasserie as well as a gastronomic restaurant.
Tel: +33 (0)4 79 00 40 51
Busy and affordable snack bar and terrace. Excellent for a quick bite and a beer or vin chaud. The one with the big plastic cow in front!
Tel: +33 (0)6 16 48 86 17
A former carpentry workshop renovated, redesigned and refurbished to accommodate 25 people savouring an exclusive atmosphere, composed of the great classics of French family cuisine prepared with the best products selected by your hosts Phillipe and Stéphanie. Discover an array of meaty delights, prepared on l’Atelier’s centrepiece – the grill. This ski-in/ ski-out restaurant is open for lunch and dinner.
Refuge de la Traye
Tel: +33 (0)6 40 72 14 58
Nestling in the heart of les 3 Vallées, Refuge de la Traye is situated high above Les Allues and is the first high-end refuge of it’s type in the French Alps. The restaurant offers you the opportunity to experience and feel the mountain from within.
MOUNTAIN RESTAURANTS – THREE VALLEYS
Le Bouc Blanc, La Tania
Tel: 04 79 08 80 26
Situated to the right of the piste just past La Tania bubble, this extremely friendly family run restaurant offers great value food and fabulous views from their huge terrace.
Le Farçon, La Tania
Tel: 04 79 08 80 34
The food here has gone very upmarket in recent years and with a refurb and extended restaurant area in 2007. There’s a tasting menu for around €60 which goes on and on and on. This includes lots of small, delicate portions with some unbelievable flavours. Some of the dishes we’ve enjoyed are king prawns with scrambled egg, lamb medallions on a bed of creamed carrots, local fresh water fish in cream and snails with very strong garlic ice cream! Worth a splurge and the lunchtime set menu is a good deal for the quality being offered. Celebrating 10 Years of having a Michelin Star in 2016!
Le Bel Air, Courchevel
Tel: 04 79 08 00 93
Near the pistes of Courchevel 1650, this popular restaurant has a big sunfacing terrace.
Le Cap Horn, Courchevel
Tel: 04 79 08 39 25
This is a place for people-watching. It has a vast, sunny terrace and beautiful interior overlooking the Altiport where Lear jets and helicopters land. Take the Boulevarde de Lac Creux.
Le Chalet de Pierres, Courchevel
Tel : 04 79 08 18 61
The Rolls Royce of mountain restaurants with Beaufort Tarte and traditional Savoyard décor. Lunch starts at around 35€.
La Soucoupe, Courchevel
Tel: 33 (0)4 79 08 21 34
At the top of the Plantrey Charilift. Delightful restaurant which offers a wondrous variety of Italian specialties as well as providing delectable meat cooked on a charcoal grill. Pan-fried foie gras, truffle tagliatelle and lobster all feature on this enviable menu.
Chez Pépé Nicolas, Les Menuires
Tel +33 6 09 45 28 35
Situated between Les Menuires and Val Thorens, you will find a menu of Savoyard specialities, original dishes and desserts that are hard to come by including traditional ‘farçons’ and ‘rissoles’. You can sit on the terrace with panoramic views of the Péclet Polset glacier, the Lac du Lou valley and further down the mountain. Alternatively, there are three cosy, traditional rooms indoors with original decor – the dairy, the barn and the cellar.
La Bouitte, St. Martin de Belleville
Tel: 04 79 08 96 77
A wonderful little Michelin 3 starred restaurant somewhat off the beaten track. Take the blue piste on the way to St Marcel, and there are then signs to La Bouitte. Follow the signs, walk through the village, and enjoy.
Le Galoubet, Val Thorens
Tel: 04 79 00 00 48
This is situated on the right of the Plein Sud piste as you come into the town with lots of chairs and tables outside. It is inexpensive and has a particularly tempting dessert trolley with a patisserie to die for.
L’Oxalys, Val Thorens
Tel: 04 79 00 12 29
Unusually for a Michelin-starred restaurant in the Alps, this one can be reached on skis from Courchevel, Méribel or Les Ménuires, thereby qualifying as “slopeside”. Chef Jean Sulpice was awarded a second Michelin star for his inventive dishes. It is the highest starred restaurant in France, but not the most expensive. If you have the opportunity to eat there, try the shoulder of lamb with caramelised coriander or trout in a dressing. He and his wife are holding cookery classes in the restaurant and you get to eat what you create.