1. Alta Badia
The pinnacle of fine dining in the Dolomites, Alta Badia has lured some of the region’s hottest chefs to its kitchens and now shines with Michelin stars. The Holy Grail is three-Michelin-starred St. Hubertus at Hotel Rosa Alpina in San Cassiano. Putting boldly creative riffs on meticulously sourced local ingredients, Chef Niederkofler stays true to his ‘cook the mountain’ motto, using mountain pine, juniper, flowers, wild meats and berries in dishes that sing of the Alps.
Ski it: Easily reached from San Cassiano, the 4.5-mile Armentarola piste is renowned as one of the most beautiful descents in the Dolomites. Once you’ve reached the bottom, you’ll be towed behind a horse-drawn carriage back into the main ski area.
2. Val di Fassa
In Val di Fassa, you’ll find plenty of wood-panelled, fire-warmed mountain huts where you can dig into the area’s heart-warming local specialities as the snow falls outside. Rooted in traditional mountain cooking, these dishes are big on simple, natural flavours, with whispers of Austrian cuisine. For a table with a view, head to Refugio Friedrich August, accessible in the winter only on skis. The meat used here is sourced directly from the Refuge’s own organic farms and even in the coldest months you’ll often find herds of Highland cattle grazing just beneath the large sun terrace.
Ski it: After lunch, ski the 3-Tre red run and catch the gondola across to Belvedere, a gentle, sunny area that’s perfect for families.