Courchevel Restaurant Reservations
In high season there are far more people wanting a table than there are seats. Le 1947 seats five tables per service. Ask three to four weeks ahead: a last minute table gets charged by the restaurant, 100 to 200 euros per head.
Book a tableBook a Table
Cap Horn, Bagatelle, Le 1947, La Cendrée, Les Baies. Sonny books tables at the 35+ Courchevel restaurants he works with, subject to availability. Same-day requests are possible, with fewer tables left.
Fill out the form below. Sonny will contact you to confirm your reservation.
Before you book
Lunch or dinner? In Courchevel that is the first question
Three of the tables people ask us about most do not open at night.
Cap Horn does not serve dinner.
It opens every day from midday to 6.30pm. You find it at the bottom of the Suisses piste, on the Altiport road. It is a lunch, then a long afternoon.
Sonny: In practice the only way to be up there at night is to take the whole place privately. That happens and we arrange it. It is an event, not a booking. If your week is built around one dinner at Cap Horn, the week does not work.
Two more of the names people ask for are also lunches.
- Bagatelle is at the top of the Chenus gondola, on the Loze summit. Midday to 4.15pm.
- Le Chalet de Pierres is on the Verdons piste. Daytime only, it closes in the late afternoon.
So three of the tables people ask us about most are daytime tables. You reach them on skis, in the middle of the day. Nobody tells you that before you arrive, and it changes how you plan the week.
What opens at night, in the centre of 1850:
- Kinugawa, 488 rue des Tovets. Evenings.
- Sumosan, inside the Six Senses Residences, 291 rue des Tovets. 7pm to 1am.
- La Mangeoire, rue Park City.
At Les Chenus, above the centre, La Ferme Saint-Amour is at 90 route des Chenus. It runs late.
Sonny: If you want two names from me, I say La Mangeoire and Sumosan. That is where I send my own clients.
The earlier the request reaches us, the more options you have. Book your table
Three weeks ahead helps. On its own it is not enough.
Who gets the table, what a last minute one costs, and how a minimum spend works in February.
This part is usually explained wrong.
Booking three to four weeks ahead does improve your chances. That is true and we stand by it. It is only half of the answer. The other half is who is asking. Advance notice works when the request comes from someone the restaurant already deals with.
Without that, in high season, you can call as early as you like. You will be offered the end of service, or another night. Neither one is the evening you had in mind.
The busiest dining rooms in 1850 decide who sits down, and they decide on who is asking. There are far more people wanting a table than there are seats. That is how it looks from the inside, and nobody writes it down.
Two things follow, and both cost money.
A last minute table gets charged, and the charge comes from the venue. Expect 100 to 200 euros per head, depending on the service and on the restaurant. It sits on top of the meal, and it is not a booking fee from us. That is what the door costs in February when nothing was planned.
Minimum spends are real in high season, and they are negotiable. A second service in February will usually come with one. The spend is expected to go mostly on wine and spirits. If your group does not drink, say it weeks before, not at the table.
Sonny: Either you pay, or you are properly advised. Courchevel is a closed circle for restaurants. That is the main piece of advice I give anyone.
Three to four weeks ahead, asked by someone the restaurant already deals with. Book your table
Getting home at eleven at night
Drivers, the walk up to the Jardin Alpin, and the free shuttle.
People ask this on the second evening. Almost nobody asks it before they book.
Sonny: It is not a problem here, as long as you know how it works. There are always drivers available in the resort. The prices are reasonable when you know who to call.
Walking is a real option. From the centre of 1850 up to the Jardin Alpin is fifteen to twenty minutes, uphill the whole way. In the afternoon it is a nice walk. At eleven at night in December it is another thing.
On the free shuttles: the commune runs a free bus across every village of Courchevel and publishes a timetable each season. The winter 2026-27 timetable is not out yet. We would rather send you to the source than print a last bus time that turns out to be wrong. The shuttle line is +33 4 79 28 19 99. The Mobilité Courchevel app shows the stops live.
The earlier the request reaches us, the more options you have. Book your table
So where should you stay?
If you go out every evening, the address decides how the night ends.
Sonny: If you want to go out every evening, stay in the centre.
That is the short answer. The evening rooms are in the centre of 1850. Kinugawa and Sumosan are both on rue des Tovets. La Mangeoire is on rue Park City. From a chalet in the centre, dinner is a walk, and the question of getting home stops existing.
Further out works too. It is a decision, and it has an answer. Most of the larger chalets come with a driver. If yours does not, get that night number before you need it.
And if your week is built around Cap Horn, Bagatelle and Le Chalet de Pierres, read the first section again. Those are lunches. You reach them on skis, in the middle of the day. They change nothing about where you sleep.
- Chalets and apartments in Courchevel 1850: the centre, walking distance from the evening tables.
- Properties in the Jardin Alpin: fifteen to twenty minutes up from the centre on foot, and the reason a driver matters there.
- Bellecôte, Nogentil, Les Chenus: the quieter side of 1850.
- What to wear: smart casual almost everywhere, business casual in the palace dining rooms.
The earlier the request reaches us, the more options you have. Book your table
Where locals actually eat: an honest guide
After years handling reservations for guests at all spending levels, here is what we actually tell our clients when they ask.
Worth every euro
Genuine recommendations. No agenda.
La Cave des Creux
Local favouriteProbably the most authentic experience you will find in Courchevel. Access by snowcat from the road. That alone is worth the trip. Unpretentious atmosphere, honest pricing for the resort, and food that actually tastes like something. Regulars book it before they book their flights.
La Soucoupe
On-mountain lunchOne of the best views on the mountain, and the kitchen earns its reputation. This is the rare on-piste restaurant where the food matches the setting. Reserve early. The terrace fills fast on sunny days.
O'Boya
Best dinner in townIf you want a serious dinner with proper cooking, relaxed service and no circus, O'Boya is the answer. Excellent côte de bœuf. A place where the food is the main event, not the décor.
Le Tremplin
Classic brasserieTraditional, unpretentious, consistent. Ideal if you want a straightforward, satisfying meal without the theatre.
Le Buffet des Airelles
Lunch on the mountainAn exceptional lunch spot that most visitors walk past. The buffet at midday is remarkable: generous, varied, and priced honestly for the mountain. One of those places the locals know and rarely mention to tourists.
Ribot
New this seasonOpened this winter and already one of the best Italian restaurants in the resort. The wine cellar is exceptional, the ambiance is warm and genuinely welcoming. Book early. Word is spreading fast.
Asian Chalet
UnpretentiousA Thai chef, honest Asian cooking, and the best price-to-quality ratio in Courchevel. Take-away available. The kind of place that becomes a regular stop once you know it exists.
The earlier the request reaches us, the more options you have. Book your table
Michelin-starred dining
Thirteen stars across eight restaurants. Le 1947 seats five tables per service.
Courchevel has the highest concentration of Michelin stars of any ski resort in the world: thirteen across eight restaurants. Le 1947, inside Cheval Blanc at the Jardin Alpin, is the only three-star, and Yannick Alléno seats five tables per service there. Le Sarkara at the K2 Palace, Sylvestre Wahid at Les Grandes Alpes and Slalom 1850 at Le Strato each hold two. Two things changed in 2026 and are worth knowing before you plan: Le Chabichou lost its second star in March after forty years with it, and L'Altitude at the K2 Altitude picked up its first. The caveat applies to all of them. Book weeks ahead for Christmas, February half-term and Easter. Last-minute is rarely possible, so decide before you pack.
Book weeks ahead for Christmas, February half-term and Easter. Book your table
Cap Horn
Courchevel institution
Cap Horn is one of the oldest and most beloved establishments in Courchevel. It sits in a category of its own: festive and lively, but with a quality of service and warmth that the newer party venues rarely match. The atmosphere is genuinely convivial, the staff know how to look after people, and it has earned its place as a resort institution over decades. If you want energy and a great evening without sacrificing quality, Cap Horn delivers.
The earlier the request reaches us, the more options you have. Book your table
The festive scene: know before you go
Chacha, La Ferme Saint-Amour, La Mangeoire and their peers.
Planning what to wear? Read our Courchevel dress code guide before you go.
The atmosphere in these places is genuinely spectacular. The décor, the energy, the music. It is a real experience and some guests love it. We are not telling you to avoid them. We are telling you what to expect.
Most festive venues operate a second service with a minimum spend per person, sometimes significant. That spend is expected to go mostly on alcohol. If you or your group do not drink (which is the case for a large portion of our Middle Eastern and family clientele), getting a second service at these venues is genuinely difficult. The restaurants want drinkers. This is not a secret. Just rarely stated clearly.
Entry is also filtered. The door policy at several of these venues reflects expected spend rather than any formal criteria, but the effect is real. We have seen clients turned away at the door or given poor tables despite confirmed reservations.
If you want the festive experience, we will book it for you. But go in knowing what you are paying for.
The earlier the request reaches us, the more options you have. Book your table
Prefer dining in?
Some of the best tables in Courchevel are private ones. Book a chalet with private chef and the chef cooks at the chalet, as its service level sets it: half board: breakfast, tea-time and lunch or dinner at Excellence, breakfast at Prestige.
The perfect Courchevel day
How we would spend it, if you asked.
The earlier the request reaches us, the more options you have. Book your table
Insider tip on reservations
Traditional rooms and festive venues do not book the same way.
Courchevel has far fewer covers than it has visitors, particularly at Christmas, February half-term, and Easter. On a sold-out Saturday night, the difference between getting a table and not is almost always the local network.
For traditional restaurants, book as early as possible. Weeks in advance for peak dates, not days. Festive venues are easier to get into on short notice because the business model runs on turnover. You will pay for that flexibility.
We handle the network side of this: not just sending an email to a booking system, but knowing the right people to call. The table still depends on what the restaurant has.
Weeks in advance for peak dates, not days. Book your table
Chalets with a chef of your own
Moon 1850
200 m from the village centre: dine out, walk home. Seven bedrooms for fourteen guests,with a private chef on half board: breakfast, tea-time and lunch or dinner.
Le Blanchot
Six bedrooms for twelve guests in Bellecôte, with a private chef, indoor pool and cinema room. The quiet counterpoint to a big night out.
La Grande Roche
Seven bedrooms for fourteen guests in Cospillot, where the Excellence service puts a dedicated team and private chef at the house.
Frequently asked questions
What is the best restaurant in Courchevel 1850?
There is no single answer. It depends on what you are looking for. For a gastronomic dinner with no compromise, Le 1947 and Le Chabichou are at the top. For a great meal without the Michelin price tag, O'Boya and La Cave des Creux are where locals actually go. The most famous names (Cap Horn, Bagatelle, Ferme Saint-Amour) trade more on atmosphere than on cuisine.
How do I get a Bagatelle Courchevel reservation?
Bagatelle is one of the most requested tables in the resort. The reality: it is a festive venue built around bottle service and a specific atmosphere. Getting in is possible, but the experience depends heavily on how much you plan to spend. Worth a dedicated briefing before you book. Ask us and we will give you the honest rundown.
How does restaurant reservation in Courchevel work?
Most restaurants take reservations directly, but during peak season (Christmas, February, Easter) availability dries up weeks in advance. Many of the better-known venues also operate waitlists and prefer clients they know. Using a local concierge gives you access to those relationships and significantly improves your chances on high-demand nights.
What are the best après-ski restaurants in Courchevel?
If by après-ski you mean drinks and music after the lifts close, La Folie Douce is the obvious on-mountain option. For a transition from skiing to dinner without changing gear, O'Boya handles the shift well. If you want the full festive experience, the Ferme Saint-Amour and Chacha start early. Go in knowing the minimum spend rules apply.
How far in advance should I book a Courchevel restaurant?
For Michelin-starred tables during peak season: four to six weeks minimum. For places like La Cave des Creux or O'Boya: two to three weeks for Christmas and February. For festive venues: one week is often enough, sometimes same-day. They want the business. The earlier you decide, the more options you have. If you are reading this the week before you travel, contact us immediately. There are still moves to make.
Courchevel restaurants are in high demand during peak season
Ask early for your preferred table and time. Sonny handles every request personally.
Eating in, rather than out
Tables in Courchevel are hard to come by over the festive weeks, and the best ones go months in advance. Guests who would rather not spend the week chasing reservations usually take a catered chalet with a private chef, and keep the restaurants for two or three evenings instead of seven.
For the weeks when this matters most, see the chalets available for Christmas and the New Year selection. New Year's Eve is the single hardest night of the season to book a table on, which is why most guests arrange dinner in the chalet that evening.
Our Partner Restaurants
Over 35 excellent establishments in Courchevel
Restaurants in Courchevel 1850: Reservations & Insider Guide
13 Michelin stars, and five tables per service at Le 1947
Which rooms hold what, and what changed in 2026.
Courchevel holds 13 Michelin stars across 8 restaurants, 7 of them in 1850 itself and the eighth at Le Farçon in La Tania. That is the densest concentration of starred cooking in any ski resort in the world. Le 1947, inside Cheval Blanc at the Jardin Alpin, is the only three-star table in the resort: Yannick Alléno seats five tables per service. Below it sit three two-star rooms, Le Sarkara at the K2 Palace, Sylvestre Wahid at Les Grandes Alpes and Slalom 1850 at Le Strato, then four one-stars. Le Chabichou dropped from two stars to one in March 2026 after forty years, and L'Altitude at the K2 Altitude gained its first star the same season. Our full breakdown of every starred table in Courchevel covers each room in detail.
Book weeks ahead for Christmas, February half-term and Easter. Book your table
Why one request for the whole week gets a different answer
A request from someone the restaurant already works with is not an anonymous one.
We handle every restaurant booking for our guests, and it works better that way for a simple reason: one request covers the whole week. Send us the nights, the party size and roughly what you feel like eating, and we place the lot. That means we can hold a coherent week rather than a pile of separate bookings, move a table when the weather turns and you would rather ski late, split a group of fourteen across two rooms that actually sit next to each other, and go back to a restaurant that is showing nothing left. The last one matters more than people expect. A request that arrives from someone the maître d'hôtel already works with, for a guest staying in the resort that week, is not the same request as an anonymous one, and it does not get the same answer.
The earlier the request reaches us, the more options you have. Book your table
New tables worth knowing for this winter
Beefbar, La Bokka, MayaBay, and three hotel announcements.
New tables worth knowing for this winter. Beefbar took over a room at L'Apogée in the Jardin Alpin, meat-led, designed by Kelly Wearstler, with Romain Antoine in the kitchen. La Bokka opened as a festive Italian in December 2025. MayaBay brought the Monaco institution to the mountains inside the Maya Hotel on rue Park City, which finally answers the question of where to eat Thai in Courchevel, a question that had no good answer before that winter. On the hotel side, Monte-Carlo SBM has announced Monte-Carlo One in the Jardin Alpin, La Sivolière a second address, and Maisons Pariente the return of the Hôtel Saint Roch. Opening dates for those three are announcements rather than confirmations, so treat them as such until the lifts turn.
The earlier the request reaches us, the more options you have. Book your table
Dress code at dinner
Where smart casual is enough, and where it is not.
Dress code at dinner: smart casual across most venues. At Le 1947 and Les Airelles, business casual is expected: no ski wear at dinner. Bagatelle is less formal but the crowd dresses up. For the mountain restaurants (Cave des Creux, O’Boya above Moriond), resort-smart is standard.
The earlier the request reaches us, the more options you have. Book your table
Top Restaurants We Book
- • Cap Horn: legendary terrace, lunch institution
- • Le 1947: three Michelin stars, Cheval Blanc, Jardin Alpin
- • Le Sarkara: two stars, K2 Palace, dessert-led
- • Beefbar: new at L'Apogée, meat-led, Jardin Alpin
- • MayaBay: Thai and Japanese, Maya Hotel, rue Park City
- • Bagatelle: festive, buzzy, great wine list
- • La Cendree: classic Savoyard in the village
- • Cave des Creux: underground, exceptional fondue
- • Le Mille Sabords: Moriond, unpretentious
When to Book
- • Michelin tables, Christmas/NY: 4 to 6 weeks ahead
- • Cap Horn peak dates: 3 to 4 weeks ahead
- • February half-term: 2 to 3 weeks ahead
- • Regular season: 1 to 2 weeks usually sufficient
- • Mountain restaurants: often same-week
Frequently Asked Questions
Can I get a table at Cap Horn Courchevel?
Cap Horn is a lunch. It opens from midday to 6.30pm and does not serve dinner. Yes, but it requires advance planning. Cap Horn is one of Courchevel’s most historic restaurants and books out fast during peak season. Walk-in during Christmas or February half-term is near-impossible. We contact the restaurants directly. Submit your request 3 to 4 weeks before your visit for peak dates.
How do I book a restaurant in Courchevel?
Send us the nights, the party size and the kind of evening you have in mind, and we place the whole week at once. We book across more than forty restaurants in the resort, starred dining rooms and mountain refuges alike, and we stay on it afterwards: a table moved because the snow is too good to come in early, fourteen people split across two adjoining rooms, a change on the day. One message covers all of it.
How many Michelin stars does Courchevel have?
Thirteen, across eight restaurants: seven in Courchevel 1850 and Le Farçon in La Tania. Le 1947 at Cheval Blanc is the only three-star. Le Sarkara, Sylvestre Wahid and Slalom 1850 hold two each. Two changes landed in 2026: Le Chabichou lost its second star in March after forty years, and L'Altitude at the K2 Altitude gained its first.
What is the dress code at Courchevel restaurants?
Smart casual is the standard for most Courchevel restaurants. At Le 1947 and the palace dining rooms, business casual is expected: no ski boots at dinner. Festive venues like Bagatelle have no strict code but the crowd dresses to impress. Mountain restaurants are more relaxed: resort-smart is fine.
How far in advance should I book a Courchevel restaurant?
For Michelin-starred tables during Christmas, New Year, and February: 4 to 6 weeks minimum. For Cap Horn or Cave des Creux on peak dates: 3 to 4 weeks. Regular season: 1 to 2 weeks usually covers you. The earlier you decide, the more options you have, especially for private dining rooms. That lead time assumes the restaurant already knows who is asking. On its own, in high season, it is not enough.