Our culinary (and of course skiing) tour of the Dolomites began with staying one night in Madonna di Campiglio. Having flown into Venice you have roughly a 3.5 hour transfer, this is shorter if you fly to Verona (British Airways do). Hosted by the wonderful team at DV Chalet Boutique Hotel & Spa we experienced their first class hospitality and service. After a quick check-in and turn around we headed down to the cosy hotel bar for an aperitif in front of the open fire.
DV (‘Dolce Vita’ – which it is indeed), offers guests a warm and welcoming stay with fine Italian dining and luxurious accommodation. The rooms are all individually decorated with beautiful pieces of furniture and wonderful attention to detail. The spa area is superb with saunas, hammam, pool and serene relaxation area. One of my favorite things in DV Chalet is a projection on the wall of the kitchen live at work. We had a quick visit and met the chefs, it amazed me how immaculately clean it was!
For dining you are spoiled for choice – the Dolomieu in DV, Stube Hermitage in Bio Hotel Hermitage or Gourmet Restaurant in Majestic are a few of the excellent options. We dined in Hotel Chalet del Sogno‘s Restaurant Due Pini which was superb, it is Italian fine dining at its best, good sized portions, excellent menu choice and second to none service. The cuisine is inspired by local tradition and locally sourced ingredients. Their wine cellar is stocked with a rich selection of Trentino wines and carefully selected labels from Italy and abroad.
After a whistle stop tour of Madonna and a morning of skiing from first lifts until lunchtime we headed to San Cassiano, part of the Dolomiti Superski area in Alta Badia. The small village is packed with famous restaurants and the attraction of this destination is centered around the culinary choices, both in the village and on the mountain. The resort hosts the annual Audi Chef’s Cup Sudtirol. The signature dishes of the winners are placed in 12 different mountain huts and on an event named ‘Slope Food’, you can ski to each of them (or as many as you can) in a day to sample their signature small plate dish, along with an aperitif, of course! We stopped at Bioch and Jimmy’s Hutte – both were amazing. I would recommend having a guide on your first or second day of your vacation to get to grips with the ski area, if you are a competent skier you can complete the Sella Ronda circuit in a day and having a guide always helps – they can also point you in the direction of the best mountain huts for lunch spots. If you ski the circuit in a clockwise direction you follow the sun throughout the day.
On our final night in San Cassiano we dined in Ciasa Salares‘ Michelin star restaurant Sirola. Sirola’s head chef Matteo Metullio is the youngest Michelin star chef in Italy at only 26 years old and his creative flair in the kitchen has earned the hotel their fantastic reputation. The menu has an array of local ingredients using the finest quality produce from Italy – the leading theme of the menu is focused on wood, inspired by the local trees. When we dined here guests could choose Fir, Pine, Arrola or Birch, each course following their theme. Every course was carefully paired with a wine chosen by Stefan Weiser (Ciasa Salares’ owner). The food was sublime – beautifully designed, unexpected and delicious. Before dessert we were whisked off to the Chocolate Room (just when we thought we were going to struggle to eat our final course!) and were faced with a vast selection of over 40 types of chocolate, it would have been rude not to try at least three, and then maybe one more just to be sure! I loved this unique experience – the balsamic white chocolate and mint chocolate fountain were our favorites. The Chocolate Room was the cherry on top, I will certainly be returning soon, if not to ski then to satisfy my chocoholic needs (perhaps before the 5 course dinner next time).
For more information on our customized ski itineraries, give one of our Travel Consultants a call on 0203 603 3555 or visit scottdunn.com.