Restaurant in Megève, France
Two Michelin stars. Book early or miss out.
La Table de l'Alpaga holds a Michelin star confirmed for both 2024 and 2025 under chef Nicolas Guilloton, making it one of the two serious fine dining addresses in Megève. At €€€€ pricing, it delivers modern cuisine with enough consistency to justify booking — especially if you pair wine with the tasting menu. Book four to six weeks ahead in peak season.
La Table de l'Alpaga is not simply Megève's hotel dining dressed up for the ski season. This is a two-year Michelin-starred restaurant — holding its star in both 2024 and 2025 — under chef Nicolas Guilloton, and it earns that recognition on the plate, not on the strength of its alpine postcode. At €€€€ pricing in a resort town where luxury can mask mediocrity, it is worth the investment , provided you book well ahead and come with appetite for modern cuisine that takes the format seriously. If you are looking for a fondue-adjacent après-ski feed, look elsewhere. If you want the most technically accomplished meal in Megève, this is your booking.
The most common mistake visitors make with La Table de l'Alpaga is treating it as an ambient backdrop to a ski holiday rather than the destination itself. The restaurant holds a Michelin star confirmed across two consecutive years, a signal of consistency that matters more than a single-year recognition. Chef Nicolas Guilloton runs a kitchen built around modern cuisine , structured, ingredient-led, and positioned for diners who want to engage with what is on the plate rather than simply fuel a day on the slopes.
Megève as a setting deserves a word here, but only in practical terms: the town sits at around 1,100 metres in the Haute-Savoie, and the rhythm of the resort shapes when and why you come here. The optimal visit is mid-week during peak winter season , late January through February , when the dining room is operating at full intensity and the kitchen is feeding guests with a reason to be there. High season brings the widest menu depth and the most focused service, but it also means booking pressure is at its highest. If you are visiting in summer, the restaurant does operate in warmer months when Megève draws a quieter, more contemplative crowd , and this is arguably the easier time to secure a table without weeks of lead time.
The wine program at La Table de l'Alpaga is the element that most directly shapes how much value you extract from the €€€€ price point. In alpine dining contexts , and this is true across comparable addresses like Maison Lameloise in Chagny or Bras in Laguiole , the wine list is often where a Michelin-starred room distinguishes itself from the general category of expensive French restaurants. At this price tier in a ski resort, you should expect strong Savoie regional representation alongside Burgundy and Rhône selections. The Savoie connection is not incidental: proximity to vineyards producing Roussette, Mondeuse, and Jacquère gives the cellar a regional logic that works especially well with Alpine cuisine. A well-curated list here is not decoration; it is the mechanism by which a tasting menu justifies its upper-end pricing. The food and wine pairing format, if offered, is the version to take , it is typically where a kitchen like Guilloton's communicates its full intentions most clearly.
For context on how this restaurant sits in the broader French fine dining map: it is operating in the same structural conversation as addresses like Arpège in Paris and Auberge de l'Ill in Illhaeusern , not in prestige equivalence, but in the format of serious modern French cooking committed to a single Michelin-star standard of execution. Locally, it sits above the casual end of Megève dining and competes directly with Flocons de Sel, which holds three Michelin stars and represents the ceiling of what Megève offers.
Google reviews sit at 4.6 from 82 responses , a useful signal for a resort restaurant. The relatively small review count reflects the controlled capacity of a serious kitchen rather than a lack of recognition; this is not a high-turnover brasserie. The rating itself suggests consistent execution across different guest profiles, which matters when booking for an occasion.
The Alpaga hotel address on Allée des Marmousets places the restaurant within a property context, but do not let that deter you if you are not a hotel guest. Restaurant bookings are independent of hotel stays in this format, and the table experience is designed as a standalone destination. That said, staying at the hotel and dining here on the same evening is the most pressure-free version of the visit , you are not navigating mountain roads or resort parking after a long tasting menu with wine pairings.
Leading timing, practically: arrive for dinner rather than lunch if this is your primary meal. The full format , multiple courses with considered wine service , is delivered more completely in the evening. Midweek reservations in peak winter season carry slightly less competition than weekend tables, but even a Tuesday in February requires advance planning. For visitors exploring the wider Megève restaurant scene, see our full Megève restaurants guide, and if you are coordinating accommodation around a dining itinerary, our Megève hotels guide covers the options in detail.
Booking difficulty is high. A two-year Michelin star in a ski resort with limited covers means this table is under real demand pressure during peak alpine season. Plan for a minimum of three to four weeks advance booking in January and February; for a specific weekend date in peak season, six weeks is a safer target. If your dates are flexible, midweek evenings in late November or early March sit at the shoulder of the season , demand is lower but the kitchen is still operating at full capacity. There is no booking information in our current database, so contact the Alpaga hotel directly to reserve.
| Detail | La Table de l'Alpaga | Flocons de Sel | Vous |
|---|---|---|---|
| Price Range | €€€€ | €€€€ | €€€€ |
| Michelin Stars | 1 Star (2024–2025) | 3 Stars | Not starred |
| Cuisine | Modern Cuisine | Contemporary French | Modern Cuisine |
| Booking Difficulty | Hard | Very Hard | Moderate |
| Leading For | Wine-forward tasting menus, occasions | Prestige splurge, destination dining | Stylish resort dining, easier access |
| Google Rating | 4.6 (82 reviews) | Not in current data | Not in current data |
Yes, at this price tier, the two consecutive Michelin stars under chef Nicolas Guilloton give you a clear quality signal. The value case is strongest if you take the wine pairing alongside the food menu , this is where the kitchen's intentions come through fully, and where the €€€€ pricing is most defensible. If you want a comparable level of modern cuisine commitment at a lower price point, Megève does not offer a direct substitute; you would need to look at the broader Haute-Savoie region. For pure prestige at higher investment, Flocons de Sel (three Michelin stars) is the benchmark above it.
Yes, it is well-suited to occasions where the meal itself is the centrepiece , anniversaries, milestone celebrations, or a deliberate splurge night during a ski trip. The Michelin-starred format, combined with an alpine resort setting, provides the combination of serious cooking and atmospheric context that occasion dining typically requires. One practical note: for groups larger than four, check availability and configuration in advance , smaller Michelin-starred rooms often have limited flexibility for large parties, and the intimacy of the format works leading for tables of two to four.
Contact the Alpaga hotel directly to confirm group capacity , our current data does not include seat count or private dining configuration. As a Michelin-starred modern cuisine restaurant in a hotel setting, the likelihood of a private dining room for six to ten guests is reasonable, but this needs direct confirmation. For larger resort groups seeking a more direct booking process, Vous or Brasserie Benjamin may offer more flexible configurations.
Flocons de Sel is the first comparison to make , it is the three-Michelin-star address in Megève and the right choice if you want maximum prestige and are prepared for the highest price point and hardest booking. Vous sits at the same €€€€ price tier without Michelin recognition, making it a lower-stakes booking for modern cuisine at resort pricing. For a change of format, 1920 offers a French-Japanese approach, and Anata and Kaito give you Japanese cuisine at the €€€€ tier if the modern French format is not what you want. For a significantly lower spend, Brasserie Benjamin is the traditional option.
In peak winter season (late January through February), book a minimum of four weeks out for any table, and aim for six weeks if you need a specific date or weekend. Midweek evenings and shoulder-season dates (early December, late March) are easier to secure on two to three weeks' notice. The two-year Michelin star means demand is consistent, not seasonal , summer visitors should not assume easy access. Book as soon as your dates are confirmed.
| Venue | Cuisine | Price | Booking Difficulty |
|---|---|---|---|
| La Table de l'Alpaga | Modern Cuisine | €€€€ | Hard |
| Flocons de Sel | Contemporary French, Modern Cuisine | €€€€ | Unknown |
| 1920 | French - Japanese | Unknown | |
| Le Refuge | Traditional Cuisine | €€€ | Unknown |
| Vous | Modern Cuisine | €€€€ | Unknown |
| Kaito | Japanese | €€€€ | Unknown |
A quick look at how La Table de l'Alpaga measures up.
At €€€€ pricing with a two-year Michelin star behind it, La Table de l'Alpaga is positioned at the serious end of the Alps dining market — not a casual splurge. Chef Nicolas Guilloton's modern cuisine format is built around a tasting menu experience, so if that is your format, this is the right room. If you want à la carte flexibility in Megève, look at 1920 instead.
Yes — it is one of the most credentialled tables in Megève for a special occasion, holding a Michelin star consecutively in 2024 and 2025. The €€€€ price point and tasting menu format make it a natural fit for celebrations where the meal itself is the event. Book well ahead; peak ski season availability is limited and demand is high.
Groups should check the venue's official channels, as cover counts at Michelin-starred mountain venues tend to be low and group bookings require coordination that standard online reservations do not always support. Parties of more than four should plan early and confirm any minimum spend or booking conditions at the time of reservation. For larger, more relaxed group dining in Megève, Le Refuge is a more practical option.
Flocons de Sel is the direct comparison — multi-Michelin-starred and the most decorated table in the resort if you want to spend further up the scale. 1920 offers a refined hotel dining experience with more à la carte flexibility. Kaito is the option for a complete change of format. For a lower-commitment evening, Vous or Le Refuge give you Megève atmosphere without the tasting menu commitment.
Book at least four to six weeks ahead for peak ski season dates (December through March); the combination of a Michelin star, a resort location, and limited covers creates genuine scarcity. Shoulder season visits to Megève may allow shorter lead times, but this is not a walk-in restaurant at any point in the year. Address: 68 Allée des Marmousets, 74120 Megève.
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