When you book a holiday with Piste and Peaks it’s a blank canvas. Entirely up to you how many days of skiing biking or pampering you would like during your holiday.
If you are looking for extreme downhill, back country explorations, action and lively après ski or a more relaxed week of cruising the pistes or hiking then we can help you paint the perfect picture of your holiday.

What’s included:

+ Queue jumping transfers to the main lift or to the next highest lift in our private 4×4 Delica minibus.
+ Venice Airports transfers for flight arrivals around midday and departures after 11am on Saturdays. Transfer time 2.5-3 hours depending on road conditions.
+ Daily breakfasts (cooked 6 days, Continental 7 days).
+ Daily afternoon tea with freshly baked cake or cookies.
+ 3 course evening meals with complimentary wine, and kids drinks (6 evenings).
+ Pre-booking of lessons, ski hire, activities and lift passes if required.
+ Free wireless Internet access.
+ Nintendo Wii & DVD player.
+ Sauna & Jacuzzi.
+ Event organization for Birthdays and special celebrations (free cakes, cocktails & entertainment).

What’s not included:

– Flights
– Lift passes
– Equipment hire
– Lunches

Evening meals in the chalets always involve a few nights of traditional cuisines.
Spaced between an international mixed menu plan to keep you guessing.
Chefs and hosts are trained to cater for all dietary requirements.
Offering fresh pasta and dishes that are traditionally served for birthdays and special occasions, like your holiday.

A typical menu plan: Italy
Starter – Risotto Rossi – a blend of chicory, shallots, homemade stock, red wine and Brie.
Palate cleanser – Gapple – a strip of ginger caramelized grenadine on freshly sliced apple with a pice of fresh mint.
Main – Pollo florentine – chicken breasts stuffed with apricot, basil and Camembert wrapped in local cured ham, seared and baked. Served with a stack of potatoes, string beans covered in an apricot brandy jus.
Dessert – Imagine creme brûlée – cream soaked black berries and raspberries strained then added to the mix. What is your favorite creme brûlée flavor.

Starter - Smoked Salmon Crepes – Leeks and carrots julienne, softened with butter then bombarded with smoked salmon and creme fraiche. Seasoned and rolled into a fresh crepe.
Palate cleanser – Tria cusna – Local yogurt blended with honey and lemon.
Main – Roast pork loin – local produce all the way! Cooked to perfection and accompanied by garlic roasties, veg and as much, rich home made gravy as your plate can take.
Dessert – Mini choc soufflé or sticky toffee pudding. Enough said.