A Gstaad institution with more than three decades of culinary reputation, La Bagatelle champions French-leaning finesse. Dishes might include sweetbread and oxtail ravioli with black truffle or roasted Challans duck with wild pepper and Chinese noodles. Wines are carefully matched - ask for a snoop through the cellar - while white tablecloths, alpine views and signature red seating keep things quietly confident.

Inside The Alpina, Megu feels deliberately separate from the hotel. The low‐lit,dark‐wood room surrounds a long counter where sushi master Tsutomu Kugota and his knife‐wielding team plate up sliced sashimi, wagyu tataki, yellowtail carpaccio and miso aubergine with precision. Omakase is the way to go, backed by a serious sake selection (the country’s largest) and Japanese whiskies.

Perched above the village, The Alpina combines contemporary design with a museum-level art collection - curated by Jean-Claude Mimran and his son Nachson – featuring Tracey Emin and Henri Matisse. The Six Senses Spa centres on salt-stone rituals and high-tech wellness, while destination dining draws guests, from pop-ups of Milan’s Sant Ambroeus to counter seats at Megu for sliced sashimi. A discreet international crowd come here for wellbeing and considered luxury.

One of the Alps’ most technically advanced wellness spaces, Six Senses Spa blends salt‐stone rituals with high‐tech diagnostics and deep recovery treatments. Facilities span a dramatic salt grotto, large indoor pool, herbal steam rooms and Finnish saunas. Biologique Recherche facials are also a standout. It attracts committed and rather serious spa‐goers who plan sessions around ski days or hiking recovery.