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From Savoyard tables to Michelin stars
Megève has always eaten well. Within a few kilometres you will find a three-Michelin-star chalet, chefs who cook for a single table, fondue scented with woodsmoke and terraces at the top of the lifts. This guide to restaurants in Megève gathers the addresses our team at L’Alpaga recommends to guests: Michelin-starred tables, chef-led gastronomic dining, Savoyard classics, easy village bistros and mountain restaurants for a slow lunch between runs. Many open with the ski season and again in summer, so check dates before you go. For the big names, book well ahead, especially over Christmas and in February.
Two Michelin-starred restaurants carry Megève’s fine dining in the 2026 guide. Both cook the mountain rather than decorate it.
Flocons de Sel – three stars. Emmanuel Renaut, Meilleur Ouvrier de France, cooks in a chalet on the Leutaz heights above the village. His menu follows lakes, clearings and forest floor through the seasons.
Vous – one star. A counter on rue Saint-François where young chef Jean Pastre, under Julien Gatillon, cooks in front of a handful of guests. Lake trout, flame-cooked langoustine, Dombes duckling. Clear flavours, no theatre
Seats are few at both. Reserve as soon as your dates are set.
Beyond the stars, Megève has a run of chef-led tables that are just as worth planning an evening around.
NOUS – Julien Gatillon, who earned two stars at Le 1920, and Sonia Gatillon welcome guests into their own chalet. One table, one booking, up to 12 guests. A signature menu, or one written with you
Marc Veyrat, Chemin des Ânes – the chef of wild herbs, still at the stove. An intimate room where foraged plants from the alpine meadows set the menu
Le Saint Nicolas – Breton by birth, chef Marvin Lance trained in great houses. His cooking ties his two terroirs together: the sea and the land
Le Traditionnel – a convivial dining room and terrace, with a refined menu by chef Christophe Corus
Kaito – at the Four Seasons. Japanese classics meet other flavours of Asia and mountain produce: black cod with yuzu miso, lacquered duck, a private table for eight facing the sushi bar
The village’s soul is still its Savoyard tables: wood panelling, copper pots, cheese bubbling at the centre of the table. These are the addresses we send guests to.
La Table des Cochers – a menu that changes with each season, Savoyard flavours with a light hand
Le Hibou Blanc – right in the village centre. Bistro cooking alongside the great dishes of Haute-Savoie
La Table du Trappeur – chef Jérôme Blanchetière brings back forgotten recipes, with grilled and spit-roasted meats
Le Traditionnel des Fermes – market cooking built on talented local producers, chosen season by season
La Fromagerie – at the Grand Hôtel du Soleil d’Or. Local cheeses, the right wines, a warm room
Le Chamois – alpine tradition and generous plates, in the heart of the village
Which dishes should you order?
Tartiflette, first. Reblochon melts over potatoes and lardons until the top turns golden. Croziflette swaps the potatoes for crozets, small buckwheat pasta squares. Fondue savoyarde blends Beaufort, Comté and Emmental. Then there is raclette, diots sausages with polenta, and lake fish such as féra. Pair them with a Savoie white: Apremont, Chignin-Bergeron or a Roussette.
In Megève, lunch on the mountain is part of the day, not a pause in it.
Le Relais des Fermes – tucked away at La Caboche on the Rochebrune side. Alpine dishes such as potato fritters, veal and pela des Aravis, a local potato and reblochon gratin. Reachable on foot in winter, so non-skiers can join.
La Fruitière (La Folie Douce) – at the top of the Mont Joux chairlift. Brasserie dishes made for sharing, with the Mont Blanc range in front of you
For a full day on the slopes and in the village, our guide to things to do in Megève covers every season.
Some evenings call for a good plate, a glass of wine and no ceremony.
Le Bistrot de L’Alpaga – our own bistro at L’Alpaga. Mountain dishes cooked simply and generously, served by the fire in winter. See the menu
Le Bistrot de Megève – where locals and passing gourmets meet. Honest, flavourful bistro cooking that follows the seasons
Le Café – a sunlit terrace from lunchtime, a glass of Savoie wine, a baked Mont d’Or to share
Brasserie Benjamin – at the Four Seasons. Chef Armando Acquaviva brings together tradition and modernity, with cooking shaped by the surrounding nature
Staying three days or more? Our three-day Megève itinerary slots several of these tables into a slow, well-fed weekend.
In the 2026 Michelin Guide, Flocons de Sel holds three stars and Vous holds one.
Yes for the starred tables, NOUS and Marc Veyrat, ideally several weeks ahead. Savoyard restaurants fill quickly in February and over Christmas, so book a few days ahead.
La Table des Cochers, Le Chamois, La Fromagerie and La Table du Trappeur are good places to start. On the slopes, Le Relais des Fermes serves alpine classics at altitude.
Many are, though hours change with the season and some tables close between seasons. Check before you go.
Fondue by the fire or a tasting menu above the village: in Megève, the only hard part is choosing. Bon appétit.
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