This article explores the unique culinary experiences offered at mountainside restaurants, highlighting the charm of hearty Alpine classics and the use of local ingredients. From fondue and raclette to dishes featuring fresh eggs and garden-grown produce, the article showcases the diverse flavors that await skiers and snowboarders seeking a break from the slopes.
“Skiing” could almost be classed as a cuisine in itself. Whether you’re in Deer Valley in Utah – try one of Goldener Hirsch’s snow picnics – or at Le Fitz Roy in Val Thorens, the menus are typically a mash-up of hearty Alpine classics. Gorge yourself in wooden dining rooms with sheepskin blankets and snowflake cut-outs. “Fondue, raclette and tartiflette are the stars – ideal for cold weather,” says Jimmy Garcia, a London-based caterer who started off cooking in chalets across Europe.
Likewise, FT Globetrotter deputy editor Niki Blasina loves long, alfresco lunches almost more than she loves skiing. At Les Gets in France – “a smaller, more family-friendly resort” – she recommends La Croix Blanche for Savoyard specialities that are “high calorie and cheese, bacon and potato-centric”. At Zermatt in Switzerland, her go-tos are Adler Hitta for goulash soup and spaetzli , and Chez Vrony for homemade sausages, cured meats and cheeses.
ALPINE CUISINE SKI RESORTS MOUNTAIN RESTAURANTS LOCAL INGREDIENTS FOOD TRAVEL
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