Culinary Delights

From three stars to one dish done right

Alpine food covers an unusually wide range within a short distance. South Tyrol alone holds one of the highest concentrations of Michelin stars in Europe, and half an hour away a hut serves one dish, correctly, to people who have walked two hours to eat it. Both are worth the trip and they are not competing.

This section covers hotel kitchens serious enough to book a stay around, mountain restaurants reachable on skis or on foot, the regional traditions — Savoyard, Valais, Tyrolean, Ladin, Slovenian — that survive because people still eat them, and the practical business of getting a table in a valley where everything is booked by October.

Where the food is the reason to choose a hotel, the destination pages say so: Italy, France, Switzerland.