"A Bib Gourmand kitchen by the Aiguille du Midi: crab ravioli and charcoal chorizo at honest Alpine prices."
About Akashon
Akashon is the restaurant of the Heliopic Hotel & Spa, a short walk from the Aiguille du Midi cable car in central Chamonix. It has held a Bib Gourmand from the Michelin Guide since 2020 — the inspectors' shorthand for serious cooking at a fair price, which in a resort town full of cheese-and-charcuterie tourist traps is no small thing.
Chef Julien Binet has run the kitchen since the hotel opened in 2013, with the team more recently joined by Daniele Raimondi. The cooking is modern French with an Alpine accent and a wood-fire streak.
The Kitchen
The plate that defines Akashon is crab ravioli with citrus and a Timut-pepper shellfish emulsion — precise, bright, the opposite of stodgy mountain fare. Around it sit house-made chorizo grilled over charcoal with baba ganoush and braised pork cheek with cider, green spaetzle, cherries and red onion.
A three-course menu lands around €41, which is the Bib Gourmand promise made real. Cooking is confident and seasonal rather than showy.
The Room
The dining room is warm and intimate — dark wood, low light, an Alpine-lodge calm — with an outdoor terrace facing the Mont-Blanc massif for fair-weather lunches. It seats a couple comfortably and works just as well for a small working dinner.
Service is relaxed and unfussy, the kind that suits a long evening after a day on the mountain.
Best for an Anniversary
Akashon suits an anniversary or a first date where you want real cooking without a three-figure bill, and the terrace view does the romantic heavy lifting. It is also a reliable business lunch when you're in Chamonix to work.
Not for
Not for travellers set on a traditional fondue-and-raclette Savoyard blowout, or anyone wanting a Michelin-starred tasting-menu occasion — for that, book Albert 1er instead.
Frequently Asked
Does Akashon have a Michelin distinction?
Yes — Akashon has held a Bib Gourmand from the Michelin Guide since 2020, recognising good cooking at a moderate price.
Who is the chef at Akashon?
Julien Binet has led the kitchen since the Heliopic Hotel opened in 2013, with chef Daniele Raimondi joining the team more recently.
What should I order at Akashon?
The crab ravioli with citrus and shellfish emulsion is the signature; the charcoal-grilled house chorizo and braised pork cheek are also standouts.
How much does Akashon cost?
A three-course menu is around €41, with the Heliopic's half-board pricing also available to hotel guests.
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Reserve at Akashon
Booking through the Akashon / Heliopic Hotel & Spa.
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Practical Information
AddressHeliopic Hotel & Spa, 50 Place de l’Aiguille du Midi
NeighbourhoodChamonix town centre
CuisineFrench Alpine
Price~€41 three-course menu
Dress CodeSmart casual
SeatingDining room & mountain-view terrace
ReservationRecommended in ski season
