A backcountry lodge in Canada that offers all the charm of a European mountain hut - all to yourself!

It's big. Much of it is alpine and glaciated. It appeals to stronger skiers.

Burnie Glacier Chalet is easy to get to - leave Vancouver in the morning and ski in the afternoon!

Northern BC is like nothing you've ever experienced - big mountains, rich culture & more bears than people!

The ultimate backcountry experience in the mountains of northwestern BC.

Spring Skiing in Europe

Spring skiing in the Alps: The Ortler round trip.

This is the classic thing to do after skiing powder in Canada all winter: head to the cradle of ski mountaineering in the Alps. Immerse yourself in the languages, cultures (did I mention food and wine?) of those storied ranges, and ski some pretty high quality terrain in the process. On the Ortler traverse, you ski back and forth between Italian speaking (and eating and drinking) Lombardy and German speaking (and Tyrolean eating and drinking) South Tyrol. An area so full of history, art, architecture (did I mention food and wine?) that it's almost sacrilegious to go up into the mountains. Not that those don't have their share of history.

But the mountains are well worth it. They are big and serious, but they are also very accessible. There are numerous huts, there is easy access to the trailheads, and in Sulden, there is a great telepherique system that gets us high into the mountains.

We ski past the great and storied north faces of Ortler and Koenigspitze, into the upper Valtellina, the terra magnifica with its wine and Roman baths, we climb Cevedale, at 3,770 m one of the premier ski mountains of the Eastern Alps, we traverse the old boundary between Austria and Italy with its barbed wire and fortifications, and we enjoy the hospitality of German and Italian speaking huts. The terrain is big and glaciated. Ski crampons are a must, and in places boot crampons may be necessary.

 

Photos

Spring Skiing in Europe Spring Skiing in Europe Spring Skiing in Europe Spring Skiing in Europe Spring Skiing in Europe Spring Skiing in Europe
 

Spring skiing in the Alps

This is the classic thing to do after skiing powder in Canada all winter: head to the cradle of ski mountaineering in the Alps. Immerse yourself in the languages, cultures (did I mention food and wine?) of those storied ranges, and ski some pretty high quality terrain in the process. On the Graubuenden Skihouchroute, you travel through the mountains where the ancient Raetoromanic dialect Ladin is spoken, and the names sing in that language. This route parallels the river Inn on its northwest side above the sgraffito painted villages of Madulain, La Punt and Zuoz. We start at the sources of the Inn, head over to Julier Pass and the Rhine watershed, and continue northeast, with the best chance for powder runs, toward Davos. In the Ortler, we ski past the great and storied north faces of Ortler and Koenigspitze, into the upper Valtellina, the terra magnifica with its wine and Roman baths, we climb Cevedale, at 3,770 m one of the premier ski mountains of the Eastern Alps, we traverse the old boundary between Austria and Italy with its barbed wire and fortifications, and we enjoy the hospitality of German and Italian speaking huts. The terrain is big and glaciated. Ski crampons are a must, and in places boot crampons may be necessary. On the Oetztal traverse, we travel along the boundary between Austria and Italy. This is a hut to hut trip, with the highlight being the big summits of Weisskugel and Wildspitze. Lots of glaciated terrain, and huts from old and simple to old and really comfortable! In 2020, we are heading to Suedtirol again, but this time to its eastern end. The Ahrntal has a lot of terrain, and it's not super well known. This is an inn based trip: we stay in comfort in the valley bottom, but put our skis on at the hotel most days.
 

We loved our course and the entire trip. Sensational views, excellent chalet, highly trained and informative guides, Molly's superb cooking and all that powder.

We have lived in Smithers for 14 years, have travelled the world, and all this time, since 2001, this gem of an experience was right on our doorstep. We will be back a lot more often. We enjoyed the chalet and really appreciated the course, patience and tips we received from Christoph and Lucas. The last time we had someone preparing food for us that was this good was nearly 30 years ago, in a camp where Molly's mother was the cook. Thank you for an amazing experience.

Sandy M and Karin B, Smithers