Mountain restaurants, huts Alpe Lusia – Moena/​Bellamonte

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Gastronomy (ski huts, restaurants, eating at the ski resort) Alpe Lusia – Moena/​Bellamonte

In the Alpe Lusia ski area, you can stop at cozy huts and enjoy mainly specialties from Trentino. At Chalet Valbona, gourmet menus are offered in "La Stua." The dining options are spread throughout the entire ski area. The only exception: there is no dining option at the Ronchi valley station.

10 mountain restaurants & ski huts

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Gastronomy tip

Chalet Valbona "La Stua"

At the Valbona mid-station at 1820 m

Chalet Valbona offers a magnificent panoramic view of the surrounding mountains. It mainly features a large self-service restaurant with a bar. For those seeking something more exclusive, dining at "La Stua" is recommended. Here, you can indulge in a gourmet menu. An excellent wine list completes the offer.

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Chalet 44 Alpine Lounge

At the Morea station at 1967 m

The modern mountain hut with large panoramic windows and a magnificent view of the Dolomites invites you to indulge and enjoy. Here you can savor traditional Trentino dishes. A spacious sun terrace completes the offer.

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Mountain hut tip

Malga Pozza

At the Pozil slope at 1860 m

Malga Pozza is probably the coziest hut in the Alpe Lusia ski area. A warm fireplace and a bar with fur-covered chairs welcome guests. Here, you can indulge in regional food and drinks.

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Baita la Morea Steak House

At the Fassane slope at 1977 m

The steakhouse Baita la Morea offers a self-service area with a large sun terrace. On the upper floor of the hut, guests are served at their tables. Steaks, regional dishes, and specialties from Trentino are served.

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Baita Ciamp dele Strie

At the Lastè slope at 1,935 m

The Baita Ciamp dele Strie is a fairly large and cozy hut. In the lower part, food and drinks are served during lunchtime. In the upper part of the hut, you can stop by all day long. At the bar, you can even get Augustiner on tap and many other drinks. When the weather is nice, the sun terrace is especially inviting.

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