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.

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.

Specialising in handmade Swiss chocolate and truffles, this is also the go‐to for birthday cakes or celebration sweets. Hot chocolate is thick and rich, perfect post‐ski or during a mid‐shopping break, and takeaway coffee is a good pick‐me‐up in time for a quick train hop. Shelves brim with boxed chocolates, bars, and the occasional thin‐crust tarte aux pommes.

Operating for over 100 years, Early Beck remains a cornerstone of village life. Counters brim with pastries, cakes, biscuits, and chocolate. It’s also the place to pick up a takeaway coffee or hot chocolate before hitting the slopes or catching a train. Regulars return for favourites, while newcomers quickly understand the efficiency and consistency that make this working café and pâtisserie an institution.