Whether we admit it to ourselves or not skiing is also about the eating, and for dining experiences, Méribel delivers. Gone are the days of overcooked cheese fondue and day old chips, mountain dining now comes with Michelin stars and Les Trois Vallées is collecting them like loose change. Méribel and Les Trois Vallées has it all. You can dine on piste and off piste to your heart’s desire.


On-piste, near Altiport

Le Clos Bernard is located in Méribel on the edge of a forest. Accessible by foot (a 10 min walk from the car park) this magical setting offers an unforgettable experience. Savour grilled meats from a wood-burning open fire and an abundance of Savoyard specialities. All their produce is carefully selected from local producers offering you the finest local cuisine. Open lunchtimes and evenings, with special events throughout the season.


La Tania

Le Farcon is set at the foot of the slopes, 1400 metres above sea level. Chef Julien Machet is at the helm of this restaurant, warmly welcoming all his guests. The restaurant offers a modern Savoyard setting and has been Michelin-starred since 2006. And rightly so. Find it on the snow of La Tania, between Méribel and Courchevel.


St Martin de Belleville

La Bouitte is listed as the first restaurant in the Savoie region to be awarded 3 stars by the Michelin Guide. Owners René and Maxime make an impressive double act. They’ve been working together for over 20 years and celebrated La Bouitte’s 40th anniversary at the end of 2016. This self-taught father and son team has developed a creative and subtle cuisine. Described as genuine and irreverent it draws inspiration from the culinary traditions of Savoie while paying homage to them.


Val Thorens

Chef Jean Suplice, who was trained by the renowned Marc Veyrat, has overseen L’Oxalys restaurant since 2002. Inspired by the rich culinary traditions of the Savoie region it has become one of the highest-starred restaurants in Europe enabling Suplice to disprove those who had claimed that gastronomy at high altitude would never work.


La Folie Douce

With its stylish décor of white enamel milk churns, exposed zinc pipework, antique tiling and dairy-styled fittings, La Fruitière has a special atmosphere. Head chef Franck Mischler offers something equally special with his fine yet rich cuisine. The menu is locally sourced, inviting customers to explore the wealth of regional Savoyard delicacies. La Fruitière transforms simple fare into a wholesome, gourmet experience.


Rond Point, Meribel

Nestled high up on the slopes of Méribel, the Hotel L’Allodis “skis aux pieds” welcomes guests straight from the slopes to a cozy mountain retreat. Offering breakfast, lunch and dinner you can start your day in Méribel with Viennese pastries, aromas of fresh fruits or Savoyard sausages. Wait for lunch and dine on the terrace with exceptional panoramic views. Or wait for dinner and indulge in the delicate and refined flavors by chef Phillippe Vrignaud. They say “sharpen your taste buds for high flavors!” We say “yes please!”.



Dinner is a very special occasion at Le Grand Coeur. Chef Marc Dach has been in charge of the kitchens since December 1991, offering a gourmet twist to many traditional dishes. His wonderfully original, traditional cuisine is guaranteed to delight even the most demanding palate. He works his inspirational magic with ever-changing, always creative, gourmet menus, coupled with wine cellars offering more than 400 different wines. Every aspect of your dining experience has been taken care of. Enjoy!


Le Praz, Courchevel

Located at the foot of the slopes of the Praz, accessible from Courchevel, it’s hard to find much on this restaurant if you search for it online. What you will find are hundreds of 5* reviews and mentions of delicious foie gras, crispy suckling pig, fresh tagliatelle, lobster bolognaise and fondue Savoyarde. Excellent service and dedicated returning customers makes this a must for your dining to do list.