Culinary
A Table Set by the Mountain
Cooking that answers to the season, not the trend
Gastronomy here runs on two clocks: the Michelin calendar and the Alpine one. Chefs trained to strict standards work the same valleys where a cheesemaker hand-turns a hundred-pound wheel twice a day, to recipes older than the towns around them. The result sits at both ends of a meal: a tasting menu built around lake fish, mountain herbs and wild mushrooms, and unpasteurised alpage cheese served high in a family-run mountain refuge. Both are held to one standard: produce that could only come from here.
Michelin Tables,Mountain Refuges
Two settings, one Alpine standard
Nine resorts, one table set two ways: a Michelin dining room and a mountain refuge, both measured by the same standard — produce that could only come from here. Across the Best of the Alps destinations, Michelin-starred kitchens showcase Alpine ingredients with creativity and precision, often within intimate, family-run hotels. Elsewhere, the same passion for local food lives on in mountain huts, where recipes and traditions are passed down from one generation to the next, serving the meal that gets a skier or hiker through the rest of the day.
Nine Resorts, One Long Table
From tasting menu to alpage cheese, plate by plate
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Culinary, Answered
Every Alpine region has its own culinary identity. Courmayeur, Davos Klosters and Kitzbühel offer distinctive specialities shaped by Aosta Valley, Graubünden and Tyrolean traditions. From local cheeses and cured meats to recipes passed down through generations, food is a delicious way to discover Alpine culture.
Absolutely. Megève and Lech Zürs am Arlberg stand out for their exceptional fine-dining scenes, with Michelin-starred restaurants and acclaimed chefs. Creative cuisine, outstanding produce and sophisticated hospitality make both destinations particularly attractive for travellers looking to combine an Alpine stay with outstanding gastronomy.
Local products are an essential part of Alpine culture. Crans-Montana provides a gateway to Valais wines, raclette and regional cheeses, while Cortina d’Ampezzo celebrates its Ladin heritage through distinctive local recipes and products. Markets, producers and traditional tables offer a delicious connection to each region’s identity.
Mountain dining is as much about the setting as the food. St. Anton am Arlberg is known for its lively Tyrolean huts and classics such as Käsespätzle and Kaiserschmarrn, while Chamonix-Mont-Blanc offers iconic high-altitude dining with dramatic Mont Blanc views. Two very different expressions of the Alpine mountain-lunch tradition.