Beef Bar

Beef Bar Megève is Riccardo Giraudi's village-centre flagship — a Belle Époque corner room one minute from the place du village, decked in red velvet, brass and walnut, and the most extravagant power-dinner room in the resort. The Beef Bar group runs a dozen restaurants from Monaco to Hong Kong; this is the model location and the one Giraudi himself runs out of.

The menu is steak-led but not steak-only. The headline cuts are imported direct: Wagyu A5 from Kagoshima Prefecture, USDA Prime grain-fed from the family farm in Nebraska, French Bazas from south of Bordeaux, and a 60-day-aged Charolais ribeye from the local Aravis butcher. Sides are Mediterranean — the burrata is from Andria, the artichokes are from Ligurian growers, the focaccia is run from a Megève-only sourdough mother.

The wine list runs to 700 bins and is heavier on Italian and Spanish reds than any other Megève cellar — Sassicaia, Solaia, Vega Sicilia, Valpolicella Amarone in deep verticals — which is the right choice for the cuisine. Sommelier Léa Carbonaro pairs heavily on Italian over French, and the Champagne cellar is a serious grower programme.

Service is Monaco-Beef-Bar fast and uniformed — black aprons, white shirts, deliberate theatre. The room runs at high volume from 20:30 onward, particularly in peak weeks. Tables on the Belle Époque banquette along the back wall are quieter; the high-tops at the marble bar are the place to land if you walk in without a reservation. The best room for a power dinner among visiting clients in Megève — there is no quieter or more discreet steakhouse in the village.

Beef Bar is the close-a-deal room in Megève — high volume, high-grade beef, deep wine list, and the room's energy makes large-table dynamics easy. It is also the most reliable team-dinner room when a senior partner wants something less precious than the Michelin tasting menus. Book the round eight-top in the back corner; ask Léa for the Italian-reds flight; budget for the Wagyu.