3 of the best off-piste gourmet haunts in Europe

 

Let’s be honest, the apres-ski experience can be as alluring as the skiing. And while there is often no shortage of watering holes to throw back a few drinks after a long day on the slopes, the choice of gourmet hotspots is often limited in the small mountain resorts. So when we come across the perfect mix of fabulous food, ambience and that little something extra, we quickly put the reservation number on speed dial and make it our regular. Heading to Gstaad, Villars or Megeve in the coming months? Check out one of these 3 fabulous foodie finds and you will not be disappointed.

Megu, The Alpina, Gstaad, Switzerland

It has been an exciting winter season for Gstaad with the opening of its first newly built 5-star hotel in 100 years. The Aplina Gstaad offers all the luxury expected from Switzerland’s glitziest ski resort: grandeur, elegance and the perfect sprinkling of Alpine charm. With 3 restaurants, a beautiful bar, and a state of the art spa all under one spectacular roof, there really is nowhere else to spend your off-piste time. You could do no wrong dining at any of The Alpina’s restaurants, but we recommend Megu.

Serving world-class contemporary Japanese dishes, Megu’s decor is as tantalizing as the contemporary Japanese fare.

Cookie, Villars, Switzerland

The quiet resort town of Villar-sur-Ollon offers great skiing and a break from the glitz and glamour of the neighbouring Gstaad. And if you’re looking for a family-friendly, laidback lunch and dinner place with an eclectic menu to satisfy all taste buds, Cookie is your go-to. Got a sweet tooth? Cookies may not be on the menu, but their chocolat fondant is to die for.

Domaine de la Sasse, Megeve, France

A little off the beaten track, but once you descend on Domaine de la Sasse, one of Megeve’s more unusual gourmet experiences, you will agree it was well worth the journey. Only accessible by foot (or helicopter), the journey to the farmhouse will take 20 minutes from where you leave the car. What makes the Domaine so unique is that bison, from the chef’s own herd, forms the basis of every dish. Reservations are required, as Chef Meridol does not open his doors unless at least 6 people have booked a table. Domaine de la Sasse is the perfect alternative for when you tire of fondue and raclette and are looking for a bit of a culinary adventure.

John-Christian Moquette is a Partner at IAVRA.

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