With a wealth of experience at MICHELIN-starred restaurants under his belt, Mariano Buda now heads up the kitchen here. Although his style of cooking has been aptly described as a modernised take on classic cuisine, he incorporates authentic traditional cooking techniques as well. A prime example of this is the impeccably crafted classic pâté served alongside tender poulard fillet. Last but not least, abundant flavour is also provided by carefully selected ingredients, most of which are sourced from the region. The well-curated wine list is presented to you on a tablet – Swiss and French labels are well represented. Incidentally, the name of this chic, modern restaurant is a reference to the altitude of the exclusive little hotel Au Club Alpin in which it is housed – with its breathtaking view of the surrounding mountains is truly delightful.