Ski food of the week
You don't have to drop your culinary standards just because you're halfway up a mountain. Andy Lynes highlights the best
Your support helps us to tell the story
From reproductive rights to climate change to Big Tech, The Independent is on the ground when the story is developing. Whether it's investigating the financials of Elon Musk's pro-Trump PAC or producing our latest documentary, 'The A Word', which shines a light on the American women fighting for reproductive rights, we know how important it is to parse out the facts from the messaging.
At such a critical moment in US history, we need reporters on the ground. Your donation allows us to keep sending journalists to speak to both sides of the story.
The Independent is trusted by Americans across the entire political spectrum. And unlike many other quality news outlets, we choose not to lock Americans out of our reporting and analysis with paywalls. We believe quality journalism should be available to everyone, paid for by those who can afford it.
Your support makes all the difference.Nothing works up an appetite quite like hurtling down the side of a mountain on two thin strips of aluminium and fibreglass. Wherever you go this winter, you'll want to make sure the après-ski is nourishing enough to get you through the next life-endangering black run. From hamburgers to haute cuisine, here's our pick of some of the world's best mountain food.
There's a party atmosphere on the terrace at La Fruitière, Sa Les Tommeuses, Cedex, Val d'Isère, France (00 33 479 06 01 47; lafoliedouce.com), with DJs, performers and an open-air wok station.
Sate ski-induced hunger pangs with hearty soups and sandwiches in the bar of The Clubhouse, 74 Promenade des Sonnailles, Chamonix, France (00 33 4 5090 96 56; clubhouse.fr), sister to Milk and Honey in London.
The seafood tower at Araxi, 4222 Village Square, Whistler, Canada (001 604 932 4540; araxi.com), includes British Columbian oysters, prawns and smoked sockeye salmon. Lamb from Alpago prepared five ways helped to win Graziano Prest a Michelin star for Tivoli, Via Lacedel, 34 Cortina d'Ampezzo, Italy (00 39 0436 866400).
FiRE + iCE, Marriott's Timber Lodge, Heavenly Village, 4100 Lake Tahoe Boulevard, South Lake Tahoe, US (001 530 542 6650; fire-ice.com), combines barbecue on a 5ft circular grill with ice cold "infusions" like lemon and blueberry tequila.
Veal sausages are cooked on a wood grill at Bergrestaurant, Hotel Simi, Brantschenhaus, 3920 Zermatt, Switzerland (00 41 27 966 45 00; hotelsimi.ch), and served with rosti potatoes.
Climb the 455 steps or take the funicular for Alsatian specialities in the Café im Turm, Bergiselweg 3, 6020 Innsbruck, Austria (00 43 512 589259; bergisel.info), overlooking the famous ski jump.
The comforting potée Savoyarde at L'Alpette, Rochebrune piste, Megève, France (00 33 4 50 21 03 69), is served in a clay pot and made from sausages, pork loin, root vegetables and herb broth.
Join our commenting forum
Join thought-provoking conversations, follow other Independent readers and see their replies
Comments