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La Table de l'Alpaga
Savoyard
Marble and oak keep things warm without going full ski-chalet kitsch in this fine dining room inside a Megève hotel. The chef, originally from Isère, puts Savoie produce at the center of his creative menu, with vegetables doing more heavy lifting than you might expect at altitude. A Michelin star suggests the kitchen is serious about it. A bistro next door handles the snails and pot-au-feu for nights when you'd rather not think too hard.
The awards strongest first
- Michelin Guide 1 Star
One number, weighted & current 86
How we scoreThe dishes from the writeups
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Magland snails
“The bistro, open every evening for dinner, rolls out classics: Magland snails, delicately smoked Savoie chestnuts and spruce, or pot-au-feu-style beef with faux filet, tongue and ravioles.”
Michelin Guide -
Pot-au-feu-style beef
“The bistro, open every evening for dinner, rolls out classics: Magland snails, delicately smoked Savoie chestnuts and spruce, or pot-au-feu-style beef with faux filet, tongue and ravioles.”
Michelin Guide
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The neighbors closest first
- L’Alpaga, Beaumier Hotel Stay · 80
- Les Fermes de Marie Stay · 76
- Le Saint-Nicolas - Au Coin du Feu Modern French Eat · 69
- M de Megève Stay · 71
- Hôtel Saint-Georges Stay · 80
- Breizh Café Megève Breton Eat · 74
- Mont-Blanc Megève Stay · 71
- Le Prieuré Traditional French Eat · 69
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