The Best Mountain Restaurants To Visit In The Alps This Season

One of the most wonderful things about skiing is often not the sport itself, but the outstanding mountain restaurants that are dotted around the landscape. Cosy Alpine interiors, roaring log fires, sweeping sun terraces with 360-degree views of the mountains, bubbling fondues, and vin chaud — there is so much to love.

But what makes a perfect mountain restaurant? As Meredith Erickson, author of Alpine Cooking tells us, it should be “cozy and unpretentious, with menu choices that are indicative of exactly where you are. You know you’re in a great mountain restaurant when you completely lose track of time.” We couldn’t agree more.

As ski resorts prepare to open for the 2024/2025 winter season, we share some of our favorites around the Alps, alongside a warming recipe from Meredith’s cooking bible.

In Switzerland’s Bernese Mountains lies glitzy Gstaad, beloved of the European jet set and packed with swanky boutiques and grand old hotels. One of its longest-standing restaurants is the Rössli, which has been owned by the Reichenbach family since 1919. And its signature dish? A legendary poached trout, which it still serves to this day. We also recommend the wiener schnitzel, ideally eaten on its beautiful terrace on a sunny winter’s day.

Rössli, Gsteigstrasse 16, 3784 Feutersoey-Gstaad

Stay

Le Grand Bellevue is one of the village’s oldest palace hotels and stands out with its primrose yellow and white facade, surrounded by beautiful parkland and forested mountains. It is also home to a Michelin-starred restaurant and the region’s most spectacular spa.

Read our Insider's Guide to Gstaad.

The 16 in Saanen is one of the finest restaurants in the entire Alps, where the must-order is the cote de boeuf, paired with excellent wine advised by the sommelier, Simon.

16, Mittelgässli 16, 3792 Saanen

Stay

Le Chalet Saanen, only a short stroll from 16. Stay in our newest addition to our 84 Club Collection, opening this summer after extensive renovations. Le Chalet Saanen features 8 bedrooms, 2 salons, spa and breathtaking views of the surrounding Bernese Mountains.

One of the last grand hotels of the 19th century, this family-run spot sits at a majestic 2070m at the foot of the Eiger, Mönch, and Jungfrau mountains. Surrounded by the beauty of the Bernese Oberland, this historic hotel is also home to an iconic restaurant, which has a vast terrace and excellent food and service. Order the Rösti!

Bellevue des Alpes, Kleine Scheidegg

Stay

There are 100 beds at Bellevue des Alpes, all come in classic designs and magnificent mountain views. The winter season runs from mid-December to mid-April.

Getting to S’Aelpele is half the fun. Take a taxi to Zug and the hut’s team will come and collect you by ski-doo for the last leg of the journey. You arrive at a secluded mountain hut under starlit skies and feel as if you have arrived at someone’s super cozy, traditional home. It’s all about the fondue here - meat or cheese (ideally both), lots of schnapps, and possibly some singing and dancing from a nearby boisterous table if not your own. Make sure you book ahead.

Gasthaus S’Aelpele, Zug 61, 6764 Lech

Stay

Boutique Hotel Schmelzhof is run by the charming Strolz family or the ski-in-ski-out Chalet 1551 in Oberlech.

Read our Insider's Guide to Lech.

The Sonnbühel has been a fixture on the Kitzbühel scene since it opened nearly 100 years ago when it was the embodiment of la dolce far niente in the golden age of the 1920s. Wonderfully located, super authentic, and with a winning sun terrace, it is still the place to have lunch and a spot of après-ski. Feast on Sonnbühel (young bull) tartare, burrata chips, and whole cochinillo pork grilled on a spit, or the sharing chateaubriand. It is a must-visit for anyone in the area.

Sonnbühel, Hahnenkamm 11, 6370 Kitzbühel

Stay

Seebichl, a striking coal-black house, perched on the hill above Lake Schwarzsee, and only a short stroll to the center of town. With an atmosphere evoking memories of a rambling summer home up in the mountains, yet, Seebichl creates the most comfortable home away from home, indoors, and around the property.

Read our Insider's Guide to Kitzbühel.

Dating back to the fifteenth century, when it was built by miners, the Mesnerhaus is now an haute cuisine restaurant with rooms. Run with passion by Maria and Josef Steffner, who previously worked together in some of the best kitchens across Europe and later fell in love, it is the proud owner of four Gault Millau toques, with a menu focused on specialties from the surrounding Lungau region.

Mesnerhaus, Mauterndorf 56, 5570 Mauterndorf

Stay

Mesnerhaus has six rooms and a suite, so you can just roll up to bed after dinner — or a long lunch.

The Dolomites are a food lover’s paradise, with endless mountain huts treating skiers fresh-off-the piste to its hearty north Italian highlights, from pasta to gnocchis and polentas. And no mention of the Dolomites can go without referencing Norbert Niederkofler, the culinary brains behind AlpiNN and St Hubertus in Rosalpina in San Cassiano. AlpiNN is an incredible space, so high up in the mountains that you feel almost in the clouds. Choose its ‘Blind Menu’, with the assurance that everything will be cooked ‘from the mountain’ as per Niederkofler’s food philosophy.

AlpiNN, Kronplatz, Bruneck

Stay

Hotel Petrus near the Dolomites’ Kronplatz is a true family affair, run by three sisters, Christina, Brigitte, and Daniela Aichner, alongside their parents, Gerti and Hans. The perfect base for exploring South Tyrol in winter, it is set in the pretty town of Riscone and has an emphasis on health and well-being.

Rifugio Averau is a must for lunch on the slopes near Cortina. Only accessible by ski, and located in the most impressive part of the Dolomites: The Lagazuoi – 5 Torri – Giau Pass area. Once you made it, settle down, and order the beetroot ravioli.

Rifugio Averau, Localita' Forcella Nuvolau, 9, 32020 Cortina d'Ampezzo

Stay

Rosapetra Spa Resort is located a few minutes from the heart of Cortina, where its traditions date back a thousand years. Meaning “pink stone,” the hotel’s name is taken from the nearby Tofane Massif, whose magnificent rocks turn the most beautiful pink at sunrise and sunset. Inside, there are 34 elegant bedrooms decorated in a natural palette of firs and stone, as well as a restaurant.

Read our Insider's Guide to Cortina d'Ampezzo.

Zürich-Style Veal Strips in a Cream Sauce (Zürcher Geschnetzeltes)

Serves 4 to 6 Easy

The best veal I’ve had was at Kronehalle, Zürich’s famous fine-dining restaurant. I also think Zum Weissen Kreuz, also in Zürich, does an incredible (and much less expensive) version. Apologies to Zürich, though, the image pictured here is from the Bellevue Hotel in Gstaad, 100 or so miles away. This is perhaps my favorite Alpine dish. High-quality veal is cut into thin strips, gently sautéed in butter with mushrooms and white wine, and served simply over rösti (no surprise, we’re in Switzerland). I would go with the rösti, but you could also accompany this with spaetzle or rice, or mashed potatoes. It feels hearty and hut-worthy, but still sophisticated (maybe because of the demi-glace?) and somewhat lighter than a lot of mountain cuisine. It’s appropriate no matter the season or occasion; consider it the Alpine version of a blanquette de veau (French veal stew).

Veal demi-glace can be purchased at any good butcher

• 1 tablespoon grapeseed oil
• 1 1/2 pounds (680g) veal tenderloin, cut into 1- to 1 1/2-inch (2.5 to 4cm) strips
• Fine sea salt and freshly ground black pepper
• 1/4 cup (60g) unsalted butter, cubed
• 1 pound (450g) white mushrooms, thinly sliced
• 1/3 cup (50g) minced shallots
• Juice of 1/2 lemon
• 3/4 cup plus 2 tablespoons (200ml) white wine
• 1/2 cup (120ml) veal demi-glace
• 1 1/4 cups (300ml) heavy cream
• 2 tablespoons minced fresh flat-leaf parsley
• 1 tablespoon minced fresh chives

Preheat the oven to 285°F (140°C), or its lowest setting.

Warm a large sauté pan over high heat, then add the grapeseed oil. When the oil is shimmering, add the veal strips and sauté briefly, until they just start to brown; season with salt and pepper. Transfer the meat strips to a plate and keep warm in the oven. Turn the heat to medium and add the butter to the pan. When the butter starts to foam, add the mushrooms and sauté until all the liquid from the mushrooms has evaporated, 5 to 7 minutes, but the mushrooms haven’t colored.

Stir in the shallots and sauté until translucent, about 3 minutes. Season with salt, pepper, and lemon juice. Pour in the wine, turn the heat to medium-high heat, and cook until the liquid has almost completely evaporated.

Turn the heat to medium, stir in the demi-glace and 1 cup (240ml) of the cream, and cook until the sauce reduces enough to coat the back of a spoon. Return the warm veal strips to the pan, and return to a simmer.

With a small whisk, whip the remaining 1/4 cup (60ml) cream to soft peaks. Gently stir the whipped cream, parsley, and chives into the stew.

Serve immediately.

84 Rooms recommends: C’est Chic: The Most Stylish Ski Hotels For The New Winter Season, and The Best Ski Chalets To Rent This Winter.