Val Gardena: the ultimate ski pit-stops

10 March 2022
Written by
Teresa Cremona

Skiing becomes extremely pleasant when paired with a long lunch in a mountain hut or in a ski resort along the slopes. In the Dolomites of Val Gardena there are sixty-five ski resorts, almost all of which have been family-run for generations. Each of them offers a unique concept that ranges from traditional dishes to the most sophisticated cuisine. The menus are always topped by a wide selection of wines, mainly from South Tyrol. Among the many locations we recommend the following:

The Emilio Comici Refuge, at 2150 meters, directly on the legendary Sellaronda, famous for its fresh fish specialties, grilled, lobster tortelli, skewers and fish soups.

Baita Daniel, on Monte Seceda at 2230 meters, is the ideal location for traditional dishes such as canederli, with spinach, cheese or herbs, mushrooms, speck or buckwheat and desserts, such as ricotta, filled with chocolate or potatoes and plums, strawberries or apricots.

The Curona hut is located on the La Longia slope, which from Seceda leads to Ortisei with a spectacular view of the Alpe di Siusi and the Sciliar. Here you can enjoy grilled meats from the farm: bacon and sausages. Try the Krapfen with chestnut or poppy jam and the delicious caramelised “Kaiserschmarren”.

The Saslonch hut is located at the entrance to runway “3” which leads from Ciampinoi to Selva. Designed in a typical Tyrolean style and a panoramic terrace overlooking the mountains. It offers soups of all kinds and a wide range of game dishes. Finally, the yeast dumplings and cranberry jam are a ‘must’.

Baita Vallongia is on runway “5”, which from Ciampinoi leads to the Plan de Gralba ski area and towards the Sellaronda. Here you must try the Bavarian white sausages with sweet mustard and traditional “brezen”. Don’t miss out on the omelettes with chocolate, served every day, from 3 pm.

The characteristic Ciampac hut is made entirely of wooden logs and is located at the mouth of the Vallunga. You can reach the resort on foot or directly on skis from Dantercepies. Near the hut there is also the cross-country ski center with three rings, one of which is 12 km long that leads into the Puez-Odle natural park. On the menu you’ll find many dishes that speak of tradition, including the “Kaiserschmarren” with various jams.

Finally, exclusively selected wines and champagne, at 2400 meters, at the Sofie hut, also on Monte Seceda. The cellar, reign of Markus Prinoth, offers a huge selection of wines and especially champagnes. There are many South Tyrolean labels such as Arunda rosé, a sparkling wine produced in the “Reiterer” cellar in Meltina, at 1200m above sea level.

In addition to the refuges on the slopes, eating well in Val Gardena isn’t difficult: the local cuisine boasts a rich tradition with typical ingredients with an intense flavour. Here there are two locations that we can highly recommend: the Alpenroyal Grand Hotel in Selva di Val Gardena with Mario Porcelli, starred chef and Anna Stuben of the Hotel Gardena in Ortisei with starred chef Reimund Brunner. Both chefs interpret and blend the cuisine of the two cultures with refinement.

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