Alta Badia: ski holidays and good food in the Italian Dolomites

Author: Veruska Anconitano, Award-Winning Food Travel Journalist, Sommelier & Outdoor LoverAuthor information
About the author
Veruska Anconitano
Veruska is a a food travel journalist with awards to her credit, such as World Best Food Travel Journalist. She holds a certification as a sommelier and she is also an ardent lover of the outdoors. Aside from this, Veruska is a Multilingual SEO and Localization Consultant and co-owns multiple websites that cater to a global audience.
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rifugi alta badia

Alta Badia is one of the best mountain places in Italy and it’s liked both in summer and winter. And when looking for a place where to go for skying and eating well, this is also one of the locations to which the thinking goes because of the high concentration of Michelin Stars Restaurants in a short amount of space. And if like me you like good food and nature, you feel almost like a paradise.

To add more to this idea of a gastronomic and natural paradise, every year in Alta Badia you can go, ski and taste gourmet dishes in 14 mountain huts created by the best chefs from the most exclusive international ski destinations. For all foodies and ski-lovers this is certainly a perfect opportunity to explore the ski slopes in Alta Badia and to savour the best of international cuisine.

Alta Badia Vino

Alta Badia: the mountain huts where to taste the gourmet dishes

badia rifugi

A taste for skiing: the dishes

The following are just 5 of the 14 dishes people will have the opportunity to taste during the winter season in Alta Badia, until the 2nd of April 2017. I’ve had a taste of them during the opening day, The Gourmet Ski Safari Day.

Michelin Stars Dishes

Bioch Hut, chef Norbert Niederkofler (Restaurant St. Hubertus c/o Relais & Chateaux Hotel Rosa Alpina, 2 Michelin Stars): Tortellini filled with braised veal cheek and ancient vegetables served in bouillon.

Piatto Norbert Niederkofler
Copyright: Alta Badia/Freddy Planinschek

Col Alt Hut, chef Nicola Laera (Restaurant La Stüa de Michil c/o Hotel La Perla, 1 Michelin Star): Roast Bleggio rabbit with its livers, pumpkin, chestnuts and Sauris ham powder.


Club Moritzino Hut, chef Matteo Metullio (Restaurant La Siriola c/o Hotel Ciasa Salares, 1 stella Michelin): Sweetbread of fried veal on scampi mixture, smoked Jerusalem artichoke froth and liquorice and aniseed salsa.


International Dishes

Piz Arlara Hut, cheg Thorsten Probost (Griggeler Stuba in Lech-Zürs): Alta Badia Tartare.


Tablá Hut, chef Esat Akyildiz (The Ritz Carlton, Almaty): Fresh noodles with aromatic bouillon.


All the dishes have been created based on regional recipes and traditions from the chefs’ home country and are served with a glass of paired local wine for the entire duration of the winter season.

A taste for skiing in Alta Badia: all the events

During the A taste for skiing season, until the beginning of April 2017, there will be a few interesting events all about food, ski and wine. Sommeliers on the slopes is all about wine tasting with some the most refined wines of South Tyrol (9 & 16 April 2017), Roda dles Saus at Santa Croce is a ski week dedicated to the Ladin cuisine (12-19 March 2017) and finally the De dl vin – Wine Skisafari, the Alta Badia ski safari for wine connoisseurs (19.03.2017)

Alta Badia Ski Holidays: where to sleep

The choice of places where to sleep in Alta Badia is really wide but there are many many people interested in staying in this area and this means you have to book in advance to “grab” the best facilities. During my #GourmetSkiSafari I was a guest of the beautiful Rosa Alpina in San Cassiano: a very high level structure that is characterized by an incredible attention to the customer and a pleasant and comfortable, warm and friendly environment. Definitely suitable for those seeking a hotel that is not just a temporary support, but a real landing, perhaps after a day on the slopes or in the mountains. The same level as that of Ciasa Salares that I recommend for its structure and for its cuisine but of which I have no direct experience with regard to the hospitality which, logically, can not be less nice than the kitchen.

La camera al Rosalpina di San Cassiano

[Except where stated, all the photos in this article were taken and are copyright of Giuseppe Milo . The article has been possible thanks to the invite from the Alta Badia Tourism Board but the views expressed are my own]

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