Chefs Table

At TG, our dining experiences are designed to replenish after a day on the slopes and also to bring people together. We have moved away from the traditional ‘3 course dinner’ model and have transitioned into a small plates / tapas menu built around the concept of ‘International Street Food.’ Your meal is finished with a light but interesting & indulgent dessert

Our Executive Chef has worked as a consultant chef at some of the top 10 restaurants all over the world. Drawing on this experience, the menu has been created using authentic recipes and techniques to create dishes from all over the world that provide a unique dining experience.

We are big fans of quality and we make everything that we can in house; from pasta & bread to ice-cream & sorbets and we work with the best produce from the best possible suppliers.