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Drawing on his extensive experience in starred restaurants, Mariano Buda rolls out a modern score of classical inspiration dotted with Italian and alpine notes in his partially screened kitchen. The marbled fillet of beef in puff pastry, textures of chard, pistachio and marigolds is emblematic of his spot-on, flavoursome style. The à la carte and vegetarian menus star local produce, polished plating and light sauces. Housed in the swanky Au Club Alpin Hotel, the restaurant commands a stunning view over Champex-Lac and the peaks, that is even more jaw-dropping from the window tables. Before or