Ursus

Ursus is a creative, mountain‑inspired fine‑dining restaurant in Tignes, opened November 2017 as part of the Maison Bouvier group. Approximately 80% of ingredients originate in the department. The house earned a Michelin star in 2019 and a Michelin Green Star in 2020. The dining room is staged as a forest with around 380 trees and a canopy simulating foliage. Walnut tables and subdued lighting punctuate a small number of intimate clearings across 12 tables. The cuisine is creative, alpine and terroir‑driven, focused on seasonal Savoyard products. The kitchen draws inspiration from mountain walks; its creative process begins with exchanges with local producers, selection of seasonal ingredients and an emphasis on sustainable gastronomy. Close ties with regional suppliers inform the menu. Clément Bouvier (Chef). Trained from childhood with family influences, he worked in New York and Shanghai, then with René and Maxime Meilleur and Jean‑François Piège before founding Ursus. Specialties include local lake fish, mountain meats, a Savoie cheese trolley, forest‑foraged ingredients and seasonal Savoyard dairy. Dishes highlight local cheeses, lake fish and mountain meats in technically assured, generous preparations.