迪奥扎峡谷旅馆

In the heart of a genuine Alpine village dominated by the Miage peaks, a former bakery has morphed into an understated luxe chalet that is home to a swish, sleek mountain restaurant decked out in wood, stone and velvet with an open kitchen. A plush, muted vibe, cosy bar, glazed cellars, a tearoom and dining for forty. The chef celebrates local produce – fish from Lake Geneva, Douvaine duck, in a single set menu of seasonal inspiration. Spot-on, indulgent and consummately crafted cuisine. Just the ticket for high-flying gastronomy overlooking the “roof of Europe”. Alfresco dining with a view in

At the foot of the Aiguille du Midi cable car (which takes passengers up to 3 842m), this is the restaurant of Héliopic Hotel. The modern brasserie setting has a decor of untreated wood, metal and granite, along with designer furniture. The space gives onto a partially covered terrace with views of the mountains. The menu of vibrant and inspired cuisine features house-made chorizo grilled over charcoal with baba ganoush, crab ravioli with citrus fruits seasoned with a shellfish emulsion and Timut pepper, and braised pork cheek with cider, served with green spaetzle, cherries and red onions. Du

In the heart of the resort, this eatery shines the spotlight on seasonal, sometimes local ingredients, such as Magland snails. The chef conjures up well-crafted dishes, like free-range poached egg flanked by sweet chestnuts and creamy squash, or melt-in-the-mouth chuck beef stew that is eaten with a spoon. The chalet-inspired dining room, divided in two by a small open-plan kitchen, is the quintessence of alpine charm, in particular due to the shelves loaded in bottles (the establishment is also a wine merchant). Daily brunch from 9am-2pm.

This charming restaurant boasts a lovely contemporary decor and an ideal location in the heart of the resort. In the open kitchen, you can glimpse the skilful and talented chef cooking up traditional, refined cuisine based on quality produce. In addition to the tempting menu, there are two set menus. Wild cod, sage and risotto; vanilla crème brûlée, almond tuile and red fruit sorbet: each plate is packed with bold flavours and terrific combinations. We warmly recommend it.

At the heart of this spa town, the discreet entrance to this restaurant opens onto a large, bright and pared-back dining room with a view of the mountains. The chef concocts colourful dishes inspired by the seasons: Magland snails, pea cream and black garlic emulsion; shoulder of lamb pastilla-style; warm raspberry and pistachio soufflé with almond biscuit… A charming place.

In a smart, contemporary vibe overlooking the legendary Mont Blanc, Emmanuel Renaut and his team craft an Alpine score with a weakness for produce from the garden and the surrounding meadows. Mouth-watering modern dishes steeped in generous, delicate flavours: tartare of beetroot, celery and horseradish sauce; loin of roast venison, stuffed cabbage, game sauce; citrus fruit soufflé…The view from the terrace is particularly breathtaking.

In the upper reaches of the resort, this former 19C farmstead and haven of tranquillity is the lair of Florian and Lauriane Langellier, a youthful couple with an enviable CV (Four Seasons and Flocons de Sel (Megève), L'Armancette and finally Père Bise with Jean Sulpice where he worked as a pastry chef and she was in the front-of-house). The set menu showcases local produce from the lakes (arctic char), rivers (crayfish) and forests (game in season), without forgetting forays to Italy (Piedmont hazelnut gnocchi and Colonnata bacon). A fine dining experience starring tasty modern cuisine with a