Embers, snow and a long table

Venta La Cumbre sits at 2,100 metres, where the road ends and the pistes begin. We light the embers before the lifts open and keep them alive until the last skier comes down.

We cook what these mountains have always eaten: olla de San Antón, the Alpujarra platter, kid goat in garlic, Riofrío trout and Trevélez ham. And after the slopes, fondue, raclette and hot chocolate with churros by the fireplace.

A wood-and-stone dining room, a terrace facing the Veleta peak and a long table for groups and company dinners.