The perfect and exclusive symbiosis between gastronomy and skiing.
A unique experience of high gastronomy in the heart of the highest mountains of the Pyrenees. When the ski resort closes 50 participants take advantage of the last ascent of the chairlift to descend by empty slopes to where the event takes place. Later they toast with cava watching the sunset, followed by tastings of the best wines and an exclusive menu of the Hotel School of Guayente.
To round off the event, a spectacular nighttime descent illuminated by torches takes the assistants, skiing, to Cerler 1500.
BOOKING AND CONTACT
Snowcooking participants will live a very intense experience that begins just when the resort closes. It is then when, taking advantage of the last ascent of the chairlift, the participants in this exclusive event will be able to descend through empty slopes towards the different catering points where the Snowcooking will take place.
The great gastronomic event offered by Guayente is preceded by a tasting of Mumm champagne and homemade sponge cake at an altitude of 2,100 meters, surrounded by the spectacular scenery offered by the El Bosque pizzeria.
After this aperitif, and the descent to Cota Dosmil, the students of the Escuela de Hostelería de Guayente serve an exclusive menu that combines avant-garde and finesse both in the choice of local products and in quality. A menu that will delight all the participants.
After dinner, skiing down the slopes of the resort to Cerler 1,500, in a descent with torches that makes this Snowcooking activity a unique experience.
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