10 exceptional tables for a winter at altitude

Winter sports whet the appetite, and mountain resorts have no shortage of addresses to satisfy food-lovers. If high-altitude chalets and comfort food are part of the décor, some restaurants go far beyond the Savoy classics. In these restaurants, chefs reinterpret the terroir, play with influences and sublimate local products. Between snow-covered panoramas and hushed atmospheres, these high-altitude addresses offer much more than a simple meal: a unique culinary experience, where each plate extends the pleasure of the summits.

La Table de l'Ours in Val-d'Isère

At the foot of the legendary Bellevarde ski slope, chef Antoine Gras creates a cuisine where Savoyard terroir meets exceptional produce. Oysters etouffee with cabbage and schrenki caviar; roasted snails, spinach with walnut praline and herbaceous yellow wine velvet... At the Table des Ours, each dish draws its inspiration from the mountains and their resources, sublimated by precise work on sauces. A refined table where you can compose your own menu in just four steps.

• Read the Gault&Millau review of La Table de l'Ours (16/20)
• 100 Montée De Bellevarde 73150 Val-d'Isère

Ursus in Tignes

at an altitude of 2100 m, Ursus plunges guests into the heart of an enchanted forest. Between the 400 larch trunks, the raw materials and the subdued lighting, immersion is total. Here, Clément Bouvier offers a cuisine deeply rooted in its environment, inspired by his pickings and exchanges with local producers. There are no à la carte dishes here, instead, the journey takes place through menus named after the surrounding peaks - 1874 meters and 3653 meters. A unique, sensory experience, where each plate tells the story of a mountain walk.

• Read the Gault&Millau review of Ursus (15.5/20)
• Rue du Val Claret 73320 Tignes

La Bouitte in Saint-Martin-de-Belleville

It's hard to imagine a selection without mentioning La Bouitte, awarded the Gault&Millau d'Or 2025 in the Auvergne-Rhône-Alpes region. Nestled in the heart of the Belleville valley, this house is the fruit of a family adventure begun in 1976 by René and Marie-Louise Meilleur. Since then, their son Maxime has joined them in the kitchen, perpetuating a know-how that has been handed down from generation to generation. In this chalet of old wood and stone, the cuisine celebrates Savoyard flavors with a modern twist. Here, regional dishes are reinterpreted with finesse, in a warm, authentic atmosphere. An address where every detail counts to transform a fleeting moment into an unforgettable memory.

• Read the Gault&Millau review of La Bouitte (17/20)
• Hameau de Saint Marcel, 159 Route de la Tarine, 73440 Saint-Martin de Belleville

Florent Meyer's signature restaurant in Combloux

In a lovingly restored 19th-century farmhouse, Florent Meyer's cuisine skilfully combines rusticity and modernity. Relying on local produce, he offers a menu that evolves with the seasons, revealing authentic flavors with finesse. Far from the classic high-altitude restaurants, this address seduces with its warm atmosphere, featuring antique furniture and objects from yesteryear. Affordable, with measured prices, the place is also open to families with a children's menu and even a take-away offer to extend the experience elsewhere.

• Read the Gault&Millau review of Signature (12/20)
• 62 Chemin de la Promenade 74920 Combloux

Le 1947 at Cheval Blanc in Courchevel

Perched high above Courchevel, in the heart of one of the Alps' most sought-after resorts, Le 1947 à Cheval Blanc embodies French gastronomic excellence. an intimate, elegant setting, this 5-Toque restaurant is a must for lovers of fine dining. With just five tables and twenty covers, the experience is exclusive. Chef Yannick Alléno offers a cuisine of rare finesse, where each dish reflects a balance between creativity and tradition. The menu evolves with the seasons, highlighting local produce and sublimating the chef's signature sauces. The experience is extended by the sommelier's expert advice on wine and food pairing. In this uncluttered dining room with white tablecloths, guests enjoy a breathtaking view of the snow-capped peaks. A confidential address, to be savored to the rhythm of the Alpine winter.

• Read the Gault&Millau review of Le 1947 à Cheval Blanc (19/20)
• Rue du Jardin Alpin 73120 Courchevel

Le Sarkara - Le K2 Palace in Courchevel

Between the slopes and the snowy panoramas, a unique gastronomic experience awaits skiers in search of the exceptional: welcome to Sarkara, where patisserie becomes the very essence of the meal. Chef Sébastien Vauxion's all-plant cuisine sets new standards. Here, everything evokes delicacy and surprise: brown mushroom and coconut ice cream, or potato salad with lemon-persil sorbet. A singular address, to be discovered during a summit dinner.

• Read the Gault&Millau review of Le Sarkara (17/20)
• 238 Rue des Clarines 73120 Courchevel

Restaurant Albert 1er in Chamonix-Mont-Blanc

At the foot of Mont-Blanc, this institution, founded in 1903, has been passed down through the generations by the Carrier family, who have overseen the establishment with the same exacting standards for over a century. Chef Damien Leveau's creative cuisine is inspired by Savoyard and Piedmontese produce. Between hushed elegance and conviviality, the address cultivates a singular atmosphere, where a few piano notes can be heard at the end of the evening. Two menus in seven and nine courses guide the tasting, highlighting dishes as precise as they are harmonious.

• Read the Gault&Millau review of Restaurant Albert 1er (16/20)
• 38 Route du Bouchet 74400 Chamonix-Mont-Blanc

La Table de l'Alpaga in Megève

in Megève, La Table de l'Alpaga celebrates nature with cuisine rooted in Savoyard terroir. At the helm, chef Alexandre Baule and his young team place plants at the heart of the plate, even in an entirely dedicated menu: "Tout végétal, en 6 étapes". Here, vegetables take center stage, while meat and fish accompany them. Each dish tells the story of a walk through forests and pastures, echoing the Alpine landscape. The menu showcases the work of our craftsmen, in a refined décor blending marble and oak, between raw elegance and contemporary spirit.

• Read the Gault&Millau review of La Table de l'Alpaga (13/20)
• 68 Allée des Marmousets 74120 Megève

Anico in La Bresse

Set between lake and mountains, Anico is rooted in the raw decor of the Vosges, blending wood and stone, and offering a bold cuisine where local produce meets flavors from elsewhere. Nicolas Girardot, inspired by his travels, notably in Japan, creates creative dishes where local traditions meet distant influences. Here, you'll be surprised by mystery menus in which you compose your meal à la carte. A gourmet experience to accompany a fine wine or local beer.

• Read the Gault&Millau review of Anico (13/20)
• 30 Grande Rue 88250 La Bresse

L'Ekrin aux Allues

In the hushed elegance of a Savoyard chalet, L'Ekrin combines refinement and conviviality with its piano and fireplace, perfect for winter aperitifs. In the kitchen, chef Laurent Azoulay plays with terroirs and climates, blending his Mediterranean roots with the flavors of Savoie, his adopted homeland. With aromatic herbs, spices and a touch of spice, his creative, colorful cuisine is expressed in two menus, including an all-plant menu in six or nine steps. A gustatory meal where fir bud honey and Savoyard snails rub shoulders with the sunny scents of Provence.

• Read the Gault&Millau review of Ekrin (14.5/20)
• 124 Rue des Jeux Olympiques 73550 Les Allues