Michelin-Starred Mountain Restaurants
Every Michelin-starred restaurant inside or directly next to a major Alpine ski resort, with stars, chef, altitude, ski-access type and typical tasting-menu price. Data from the 2025 Michelin Guide (France, Italy, Switzerland and Austria editions). Includes Green Star sustainability awards.
8 three-star · 12 two-star · 19 one-star restaurants tracked.
Filter & sort
| Restaurant | Chef | Resort | Country | Stars | Altitude | Ski access | Menu € | Cuisine |
|---|---|---|---|---|---|---|---|---|
| Schloss Schauenstein🌱 | Andreas Caminada | Fürstenau (near Lenzerheide) | Switzerland | ★★★ | 696 m | Valley village | €295 | Modern Swiss / Graubünden produce |
| Cheval Blanc by Peter Knogl | Peter Knogl | Basel (gateway, off-mountain) | Switzerland | ★★★ | 260 m | Valley village | €320 | Mediterranean-French |
| Memories🌱 | Sven Wassmer | Bad Ragaz (near Pizol) | Switzerland | ★★★ | 519 m | Valley village | €285 | Alpine terroir |
| St. Hubertus🌱 | Norbert Niederkofler | San Cassiano / Alta Badia | Italy | ★★★ | 1538 m | Lift-served | €290 | Cook the Mountain — Dolomites only |
| Da Vittorio | Cerea Family | St. Moritz (winter pop-up Carlton) | Switzerland | ★★★ | 1822 m | Valley village | €340 | Italian (winter season only Dec–Mar) |
| Le 1947 | Yannick Alléno | Courchevel 1850 (Cheval Blanc) | France | ★★★ | 1850 m | Valley village | €480 | Modern French — Courchevel's only 3-star |
| La Bouitte | René & Maxime Meilleur | Saint-Martin-de-Belleville / 3 Vallées | France | ★★★ | 1500 m | Lift-served | €365 | Savoyard tradition |
| Flocons de Sel | Emmanuel Renaut | Megève | France | ★★★ | 1113 m | Valley village | €310 | Modern alpine French |
| After Seven | Ivo Adam | Zermatt | Switzerland | ★★ | 1620 m | Valley village | €260 | Modern Swiss |
| Le Cyprès | Yannick Alléno | Courchevel 1850 (Hotel K2) | France | ★★ | 1850 m | Valley village | €320 | Modern French |
| Le Sarkara | Sébastien Vauxion | Courchevel 1850 (K2 Palace) | France | ★★ | 1850 m | Valley village | €230 | Pâtisserie-only (world's first 2-star dessert restaurant) |
| Le Chabichou | Stéphane Buron | Courchevel 1850 | France | ★★ | 1850 m | Valley village | €240 | Modern French |
| Pierre Gagnaire | Pierre Gagnaire | Courchevel 1850 (Les Airelles) | France | ★★ | 1850 m | Valley village | €350 | Avant-garde French |
| L'Atelier d'Edmond | Benoît Vidal | Val d'Isère (Le Fornet) | France | ★★ | 1932 m | Lift-served | €220 | Savoyard modern |
| La Laiterie de la Reine🌱 | Jean Sulpice | Talloires-Annecy (drive to La Clusaz) | France | ★★ | 449 m | Drive-up only | €195 | Lake produce + alpine |
| 1920 | Julien Gatillon | Megève (Four Seasons) | France | ★★ | 1113 m | Valley village | €245 | Modern French |
| Glow by Sven Wassmer | Sven Wassmer | Bad Ragaz (near Pizol) | Switzerland | ★★ | 519 m | Valley village | €220 | Asian-Swiss fusion |
| IGNIV St. Moritz | Andreas Caminada | St. Moritz (Badrutt's Palace) | Switzerland | ★★ | 1822 m | Valley village | €260 | Sharing-concept fine dining |
| Ecco St. Moritz | Rolf Fliegauf | St. Moritz (Giardino Mountain) | Switzerland | ★★ | 1822 m | Valley village | €245 | Modern European |
| Stüva | Benjamin Parth | Ischgl (Yscla Hotel) | Austria | ★★ | 1400 m | Valley village | €195 | Modern Austrian |
| La Table de l'Ours | Antoine Gras | Val d'Isère (Les Barmes) | France | ★ | 1850 m | Valley village | €165 | Modern French |
| La Table de l'Alpaga | Anthony Bisquerra | Megève (Beaumier Alpaga) | France | ★ | 1113 m | Valley village | €145 | Modern alpine |
| Mountain Restaurant Eichhof | Sandro Steingruber | Klosters | Switzerland | ★ | 1191 m | Valley village | €165 | Modern Swiss |
| K by Mauro Colagreco | Mauro Colagreco | St. Moritz (Carlton) | Switzerland | ★ | 1822 m | Valley village | €220 | Italian-French (winter only) |
| Sonnenhof | Reto Brändli | Saas-Fee | Switzerland | ★ | 1800 m | Valley village | €155 | Modern Swiss |
| Restaurant Schöneck | Pascal Schmutz | Schwyz (near Stoos) | Switzerland | ★ | 530 m | Drive-up only | €175 | Modern Swiss |
| El Molin🌱 | Alessandro Gilmozzi | Cavalese / Val di Fiemme | Italy | ★ | 1000 m | Valley village | €145 | Dolomite foraging |
| La Stüa de Michil | Nicola Laera | Corvara / Alta Badia | Italy | ★ | 1568 m | Lift-served | €145 | Ladin tradition modernised |
| SanBrite🌱 | Riccardo Gaspari | Cortina d'Ampezzo | Italy | ★ | 1330 m | Drive-up only | €150 | Farm-to-table dairy |
| Tivoli | Graziano Prest | Cortina d'Ampezzo | Italy | ★ | 1224 m | Valley village | €130 | Modern Italian-Dolomiti |
| Suinsom | Mathias Bachmann | Selva di Val Gardena | Italy | ★ | 1563 m | Valley village | €145 | Modern Ladin |
| Stüa dla Lâ | Davide De Pra | Corvara / Alta Badia | Italy | ★ | 1568 m | Valley village | €135 | Modern Italian |
| Stube Hermitage | Giovanni D'Alitta | Madonna di Campiglio | Italy | ★ | 1550 m | Valley village | €140 | Modern alpine |
| Dolomieu | Alfio Ghezzi | Madonna di Campiglio (DV Chalet) | Italy | ★ | 1550 m | Valley village | €150 | Modern Italian |
| Paznaunerstube | Martin Sieberer | Ischgl (Trofana Royal) | Austria | ★ | 1400 m | Valley village | €175 | Modern Tirolean |
| Schwarzer Adler | Sepp & Maria Sailer | Kitzbühel | Austria | ★ | 800 m | Valley village | €175 | Modern Tirolean |
| Lechtaler Bauernstube🌱 | Thorsten Probost | Lech | Austria | ★ | 1444 m | Valley village | €150 | Wild herbs + foraging |
| Griggeler Stuba | Thorsten Probost | Lech (Burg Vital Resort) | Austria | ★ | 1444 m | Valley village | €165 | Slow-food alpine |
| Verwallstube | Wirts-Family Schneider | St. Anton am Arlberg | Austria | ★ | 2085 m | On-piste | €145 | Tirolean — Galzig peak terrace, ski-in |
How to use this ranking
Tasting-menu prices are dinner-service guide prices for the 2026/27 winter, excluding wine. Lunch services (where offered) typically run 30–45% cheaper. Booking windows for 2- and 3-star alpine restaurants in peak weeks (Christmas, New Year, French school zone B & C) need 3–6 months' lead time; smaller 1-star village restaurants typically take 2–4 weeks' notice.
'Ski access' indicates whether the restaurant is reachable on skis (on-piste), via a ski-area gondola (lift-served), in the ski-resort village (valley village), or only by car (drive-up). Almost all Michelin-starred 'mountain' restaurants in the Alps are technically village-based rather than on-mountain — the kitchen complexity required for a star is impractical at a typical 2,000 m mountain hut.
Get weekly snow alerts
Frequently Asked Questions
Courchevel 1850 in the French 3 Vallées — the undisputed Michelin capital of the Alps. The 2025 Michelin Guide France lists 7 starred restaurants within the Courchevel 1850 village footprint: Le 1947 (3 stars, Yannick Alléno), Le Chabichou (2 stars), Pierre Gagnaire (2 stars), Le Sarkara (2 stars — the world's first 2-star pâtisserie-only restaurant), Le Cyprès (2 stars), Baumanière 1850 (1 star) and Le Montgomerie (1 star). Megève has 5 starred restaurants including Flocons de Sel (3 stars, Emmanuel Renaut). St. Moritz has 5 starred restaurants in winter season, plus the Da Vittorio Cerea family 3-star pop-up at the Carlton (December–March only).
Genuinely on-piste / ski-in: Verwallstube at St. Anton (1 star, on the Galzig peak at 2,085 m — accessed by Galzigbahn, ski-in and ski-out). Other notable lift-served (you ski to a lift and take it down to the restaurant within the ski area boundary): St. Hubertus in San Cassiano (3 stars, 1,538 m — at the Hotel Rosa Alpina, ski-in via the Piz Sorega gondola from the Alta Badia network), La Bouitte in Saint-Martin-de-Belleville (3 stars, 1,500 m — short walk from the Saint-Martin gondola, technically lift-served), L'Atelier d'Edmond in Val d'Isère Le Fornet (2 stars — ski-in from the Le Fornet sector). Almost all other Michelin-starred 'mountain' restaurants are in the resort village itself, not on the slopes.
The Michelin Green Star (introduced 2020) recognises restaurants that lead the industry on sustainability — typically combining local sourcing, low food-waste protocols, regenerative-agriculture supply chains and ethical labour practices. Among alpine restaurants: St. Hubertus (Norbert Niederkofler's 'Cook the Mountain' Dolomites-only philosophy), Memories at Bad Ragaz (Sven Wassmer), Schloss Schauenstein (Andreas Caminada), Lechtaler Bauernstube at Lech (Thorsten Probost's foraging programme), El Molin in Val di Fiemme (Alessandro Gilmozzi), SanBrite at Cortina (Riccardo Gaspari's farm-to-table dairy), and La Laiterie de la Reine at Talloires-Annecy (Jean Sulpice).
Tasting menus (the typical evening service at starred alpine restaurants): 1-star €130–180, 2-star €195–280, 3-star €290–480. Wine pairings add roughly 50–80% on top. Lunch service (where offered — many starred restaurants are dinner-only) typically runs 30–45% cheaper and is the value pick for visitors wanting to experience the kitchen without the full tasting commitment. Booking windows: 2- and 3-star alpine restaurants at Courchevel, Megève, St. Moritz and Cortina need 3–6 months' lead time for peak winter weekends (Christmas, New Year, Russian Orthodox week, French school zones). Smaller 1-star village restaurants (Lech, Ischgl, Val Gardena) typically take 2–4 weeks' notice.
Both — but the standalone gastronomy trip is increasingly popular. Andreas Caminada at Schloss Schauenstein (3 stars, Graubünden) regularly draws international visitors who fly to Zürich and drive 1.5 hours specifically to dine there, often without skiing. Norbert Niederkofler's St. Hubertus is a similar pilgrimage from Munich (4 hours' drive) — the 'Cook the Mountain' philosophy (only ingredients from the Dolomite region) has international culinary-press recognition. For ski-trip add-ons, the easy wins are: at least one Michelin lunch during a Courchevel 1850 / Megève / St. Moritz week; or the all-time alpine classic — René Meilleur's La Bouitte in Saint-Martin-de-Belleville (3 stars, Savoyard tradition modernised, family-run, lift-served from the 3 Vallées network).