The best hotels Col De Jaman

At 1,512 meters above sea level beneath the Dent de Jaman, this former cheese dairy was converted into a restaurant in the 1940s by the legendary Ruth and Fred Buser. Today, the restaurant annex (buvette) comprises 5 rooms with 2 beds each, with shower and WC upstairs. Easily accessible by road, it's a great place to stop after a hike to recharge your batteries. Le Mano (formerly Manoire) offers fine local cuisine concocted by chef Frédéric Médigue, who has worked in Michelin-starred restaurants.