Restaurant in Courchevel, France
Lebanese fine dining, easier to book than French.
Base Kamp by Aïnata is Courchevel's only Lebanese restaurant at the €€€€ tier, holding a Michelin Plate in both 2024 and 2025. Easier to book than the mountain's top French tables, it suits first-timers who want a late-evening, shared-plate alternative to the standard alpine fine-dining circuit. Book two to three weeks out for weekdays in peak season.
Getting a table at Base Kamp by Aïnata is not the battle you face at Courchevel's starred French establishments, which makes it one of the more accessible €€€€ options on the mountain — but accessible does not mean casual. This is a Michelin Plate-recognised Lebanese restaurant in a ski resort, a combination rare enough that it earns your attention on concept alone. If you are visiting Courchevel for the first time and want to break from the fondue-and-French circuit, Base Kamp by Aïnata is the most direct route to something genuinely different at this price point.
The address at 356 Rue de l'Altiport places Base Kamp in Courchevel 1850, the resort's highest and most concentrated dining tier. Without confirmed seat counts in the record, it is not possible to state the exact capacity, but Lebanese restaurants in alpine settings at this price level tend to run intimate: expect a room sized for atmosphere rather than volume, where the layout encourages lingering rather than quick turnover. That spatial character matters more here than at a typical alpine brasserie, because the Lebanese format, mezze plates, communal sharing, drawn-out meals, is built for exactly this kind of unhurried room. If you are coming as a pair or a small group of four, the format works in your favour. The physical setting, inside a high-altitude resort rather than a city dining room, adds an incongruity that most guests find more charming than jarring.
For late-night purposes specifically, this spatial quality is an advantage. Many of Courchevel's top-tier French restaurants close their kitchens on a schedule more suited to early après-ski than a post-mountain evening out. Lebanese cuisine, which leans into mezze grazing and extended table time, is structurally better suited to later arrival windows. Base Kamp by Aïnata fills a gap the French fine-dining houses create by design.
Lebanese cuisine at this price tier in an alpine resort is not a novelty exercise. The Michelin Plate recognition in both 2024 and 2025 signals that the kitchen is producing food at a standard worth travelling for, not merely worth visiting out of curiosity. The Michelin Plate is awarded to restaurants offering good cooking, sitting below the star tier but meaningfully above the noise. Two consecutive years of recognition indicates consistency, which matters more than a single-year spike. For comparison, Lebanese restaurants at a similar quality and price positioning in the region include Al Mandaloun in Dubai and Almayass in Abu Dhabi — both operating Lebanese kitchens at the upper end of the market. Base Kamp holds its own in that conversation, with the added context of an alpine setting that neither of those venues has to contend with.
Specific dishes are not confirmed in the available data, so dish-level claims cannot be made here. What can be said with confidence: the Lebanese format means you are ordering across multiple courses of shared plates rather than a single linear tasting menu, which gives the table more control over pace and volume than a classic French dégustation. For a first-time visitor, that flexibility is a practical advantage , you can test the kitchen at the level of two or three mezze dishes and expand from there.
Book early in ski season. Courchevel 1850 operates on a compressed calendar, running from mid-December through early April, and the leading restaurants at the €€€€ tier fill their reservation books weeks in advance once the season opens. Base Kamp by Aïnata carries a booking difficulty rating of Easy relative to the Courchevel field, which means you are less likely to face the six-to-eight-week lead times required at Le 1947 à Cheval Blanc or Le Sarkara. That said, prime weekend slots in peak January and February weeks disappear quickly across the board. Two to three weeks out is a reasonable target for weekday bookings; aim for four weeks if you need a Saturday. Phone and website details are not confirmed in the current record, so check the restaurant's current booking channel directly before your trip.
Base Kamp by Aïnata works leading for first-time Courchevel visitors who already have one French fine-dining night planned and want a second dinner that does not repeat the same format. It also suits groups who want a late-evening option: the mezze format, with its built-in flexibility, is better suited to arriving at 9 PM or later than a structured tasting menu that requires punctual seating. For a special occasion dinner where the main event is the Michelin ambition and technical French cooking, you are better served by Le Chabichou by Stéphane Buron or Sylvestre Wahid at Les Grandes Alpes. But if you want the €€€€ price point matched with a different culinary register and a room that does not demand the formality of a full French service, Base Kamp is the right call.
Courchevel's broader dining scene extends well beyond the mountain's borders. If you are planning a wider French Alps trip, Flocons de Sel in Megève represents the regional benchmark for mountain fine dining, and Baumanière 1850 in Courchevel itself is worth comparing. For a full picture of dining, drinking, and activities on the mountain, see our full Courchevel restaurants guide, Courchevel bars guide, and Courchevel hotels guide.
Expect a Lebanese mezze format at a €€€€ price point, recognised by the Michelin Guide in both 2024 and 2025. If you have never done Lebanese dining at this level, the shared-plate format means you order several dishes to the table rather than following a set progression. That gives you flexibility a tasting menu does not. Arrive knowing the price tier is comparable to the leading French houses on the mountain, but the experience is structurally different: more communal, more relaxed on timing, and better suited to a longer evening. For a French fine-dining experience on the same visit to Courchevel, pair this night with a booking at Le Chabichou by Stéphane Buron for contrast.
At the same €€€€ price tier, your main options are French and creative rather than Lebanese. Le 1947 à Cheval Blanc is the highest-ambition choice on the mountain and considerably harder to book. Le Sarkara offers creative dessert-forward dining. For a different non-French direction at the same tier, L'Altiplano au K2 Palace runs a Peruvian kitchen. Base Kamp is the only Lebanese option at this level in the resort, which is a meaningful differentiator if you are already planning a French dinner elsewhere on your trip. See the full Courchevel restaurants guide for a complete picture.
Yes, with a caveat. The Michelin Plate recognition and €€€€ pricing give it the credentials for a celebratory dinner. But if your priority for a special occasion is classic French fine-dining theatre, full service formality, and a prestige address, Le 1947 à Cheval Blanc or Sylvestre Wahid at Les Grandes Alpes are better fits. Base Kamp works especially well as a special occasion dinner for guests who want a relaxed, generous, sharing-focused meal rather than a choreographed tasting sequence. It is also the stronger call when the occasion involves a table of four or more.
The Lebanese mezze format is inherently well-suited to groups: shared plates scale naturally to larger tables and the format does not demand strict course timing the way a tasting menu does. Exact capacity is not confirmed in the current data, so for groups of six or more, contact the restaurant directly to confirm availability and whether a private or semi-private arrangement is possible. At the €€€€ price point in Courchevel, most restaurants at this level can organise group bookings with advance notice. Check current contact details on the restaurant's own channels before reaching out.
Two to three weeks is workable for weekday bookings in Courchevel season. For weekends in January and February, aim for four weeks minimum. Base Kamp carries an Easy booking difficulty rating compared to the hardest-to-book tables on the mountain, such as Le 1947 à Cheval Blanc, but Courchevel 1850 as a whole operates on a compressed season and the volume of high-spending visitors is high relative to available seats across all €€€€ restaurants. Do not leave it to arrival week.
Whether Base Kamp offers a formal tasting menu is not confirmed in the available data, and the Lebanese format does not typically follow a set tasting structure in the way French fine-dining houses do. What can be assessed: the Michelin Plate recognition across two consecutive years suggests the kitchen is delivering food worth the €€€€ spend. If you are comparing value against a full French tasting menu at Le Chabichou or Baumanière 1850, the Lebanese shared-plate format at the same price tier offers more control over spend , you can order to appetite rather than commit to a fixed progression. For context on how Lebanese fine dining performs at this level elsewhere in the region, compare with Al Mandaloun and Almayass.
| Venue | Awards | Price | Value |
|---|---|---|---|
| Base Kamp by Aïnata | Michelin Plate (2025); Michelin Plate (2024) | €€€€ | — |
| Le Farçon | Michelin 1 Star | €€€€ | — |
| Le 1947 à Cheval Blanc | Michelin 3 Star | €€€€ | — |
| L'Altiplano au K2 Palace | €€€€ | — | |
| L'Altitude | — | ||
| La Saulire | €€€€ | — |
What to weigh when choosing between Base Kamp by Aïnata and alternatives.
Base Kamp by Aïnata holds a Michelin Plate for both 2024 and 2025, which means the kitchen clears a recognised quality threshold without the starred-restaurant pricing pressure typical of Courchevel 1850. The cuisine is Lebanese at a €€€€ price point, so expect elevated ingredients and refined execution rather than a casual mezze spread. It sits at 356 Rue de l'Altiport in the resort's top tier, so factor that into transport if you're staying lower down. Come expecting a deliberately different night from the French alpine format that dominates the rest of the resort.
Le 1947 à Cheval Blanc is the obvious step up if budget is no object and you want a two-Michelin-starred French tasting menu. Le Farçon delivers Savoyard-rooted cooking with a Michelin star for a more locally grounded experience. L'Altiplano au K2 Palace and La Saulire both offer upscale French options with strong resort reputations. Base Kamp is the only Lebanese option in the 1850 tier, which makes it the default choice if you want one non-French night during your stay.
Yes, with caveats. The Michelin Plate recognition and €€€€ pricing put it in special-occasion territory, and Lebanese cuisine at this level offers a format change that makes the meal feel distinct rather than just another alpine dinner. It works well as a second or third night out once you've already covered the classic Savoyard or French fine-dining angle. If the occasion calls for a full tasting menu in a grand hotel dining room, Le 1947 à Cheval Blanc is the stronger choice.
No confirmed seating configuration or private dining information is available in the venue record. check the venue's official channels through their address at 356 Rue de l'Altiport, Courchevel 73120 to ask about group capacity. For large parties, it's worth asking early in ski season given how quickly Courchevel 1850 restaurants fill during peak weeks.
Book at least two to three weeks before your arrival date for standard ski season weeks, and further out if your trip falls in the Christmas-New Year or February half-term windows. Courchevel 1850's dining calendar runs roughly mid-December through early April, and the compressed season means every decent restaurant fills fast. Base Kamp's Michelin Plate status makes it more competitive to book than an unrecognised address at the same price tier.
No tasting menu details are confirmed in the venue record, so a specific verdict on format and pricing isn't possible here. What is documented is that the kitchen has earned a Michelin Plate in consecutive years at a €€€€ price point, which indicates the kitchen justifies serious spend. If the format is closer to sharing plates than a sequential tasting menu, that actually suits Lebanese cuisine better than a rigid course structure would.
Keep this venue in your Pearl passport, rate it after you visit, and track it alongside every other place you collect.
