Restaurant Hôtel Ski Lodge

It is located in the same inner courtyard as Chalet Skadi

Alpine Delights

In Val d’Isère, the carefully designed half-board formula at the Ski Lodge Hotel allows you to fully enjoy your stay in the mountains. In the morning, our hearty breakfast awaits you, allowing you to start the day on the right foot. In our warm restaurant, let yourself be enchanted by the friendly atmosphere and the alpine decor, where the enticing smells of our tasty cuisine will make your mouth water.

Our talented chef makes it a point of honor to highlight local flavors and fresh seasonal products in each dish.

For comforting dishes after a day on the slopes, the Ski Lodge Hotel in Val d'Isère is the ideal place to satisfy your cravings. Come and sit down at our table and let us introduce you to the flavors of the French mountains.

OPEN EVERY DAY!

Breakfast
from 7:30 a.m. to 10 a.m. (Saturday from 6:30 a.m. to 10 a.m.)

Dinner
from 7 p.m. to 10 p.m.

Customer review

Food was a highlight. Quality from the set menu ranged from good to excellent and there was plenty of it. We had a vegan and a vegetarian in our party. We had told the Hotel in advance and they were very well catered for at dinner. It would have been nice to have more vegan options at breakfast but there was certainly enough. We had three family staying elsewhere in Val d'Isere and the Hotel was happy to include them in dinner.

Daniel

To whet your appetite

Our menu

Plat de saumon du restaurant de l'hôtel Ski Lodge

Menus from Saturday to Monday

A plate of cheeses & a dessert of the day complete the menus below:

SATURDAY

Carrot and cumin soup OR Ravioli from Royan, sun-dried tomatoes and Beaufort emulsion

Duck breast, creamy crozet pasta with Beaufort cheese, green beans and honey jus OR Trout fillet cooked in Nantes butter, braised fennel, and pilaf rice

SUNDAY

Vegetable soup OR Honey-roasted Saint-Marcelin cheese, fried potatoes, and confit shallots

Chicken ballotine with Comté cheese and Savoie ham, creamy polenta OR Cod fillet, confit carrots and potatoes, squid ink tuile and hollandaise sauce

MONDAY

Zucchini soup with goat cheese OR Smoked salmon on toasted poppy seed crouton with a vibrant dill-lemon crème

Shredded beef with thyme-roasted tender potatoes and vegetables, a full-bodied jus OR Sea bass fillet on a bed of creamy confit carrots, with mini vegetables and Aurore sauce

Menus from Tuesday to Friday

A plate of cheeses (except for Savoyard evening) & a dessert of the day complete the menus below:

TUESDAY

Smooth pea and mint soup OR Roasted vegetable upside-down cake with parmesan crumble

Lamb shoulder with carrot variations OR Grilled salmon steak, creamy risotto, and melted leeks

WEDNESDAY: Savoyard evening

Fondue OR Raclette OR Pierrade OR Tartiflette

Fondue or raclette accompaniment: green salad, jacket potato, charcuterie

Pierrade side dish of tartiflette: green salad, vegetables or fries, 3 sauces

THURSDAY

Rich and creamy cauliflower soup with toasted hazelnuts OR Burratina on focaccia with grilled vegetables in balsamic vinegar and pesto foam

Tender pork tenderloin paired with creamy mashed potatoes, mushrooms and a decadent cognac-flambéed mushroom sauce OR Grilled sea bass fillet, creamy parsnip and vanilla, roasted sweet potato, exotic sauce

FRIDAY

Vanilla-infused parsnip potage) OR Perfectly cooked egg, bacon mousse and matchstick potatoes

Beef fillet with dauphinoise potatoes, glazed asparagus and demi-glace sauce OR Seared scallops with cabbage in three textures and a zesty lemon emulsion