Le Cap Horn is one of Chamonix's most reliable upmarket restaurants, set in a converted farmhouse a short walk from the town centre. The cooking draws on Savoyard tradition but handles it with more care than most — the fondue is made with three local cheeses, the crozets (small buckwheat pasta) are dressed rather than buried, and the meat dishes are sourced from regional farms. The dining room has exposed timber beams and an open fire.
Reservation is essential in high season (December to March, July to August). Mains run €25–40. The kitchen also does a good-value lunch menu on weekdays that brings the prices down considerably.