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31st December 2025

Celebrating New Year's Eve in the mountains is an extraordinary experience, immersed in a unique environment where snow-covered landscapes and gourmet cuisine become part of the festivities. On the ski slopes of Bardonecchia, the arrival of the new year becomes a special moment to share, surrounded by one of the most evocative Alpine settings in the western arc.

For the occasion, the Chesal, Smith and Pian del Sole restaurants, all located directly on the slopes, offer three different New Year's Eve menus, designed to offer guests unique gastronomic experiences that showcase the mountains through authentic flavours and creative interpretations. Each refuge maintains its own identity but shares the same attention to the quality of ingredients and hospitality.

Spending New Year's Eve on the slopes means slowing down, enjoying the warmth of a table at high altitude and toasting the new year surrounded by snow-covered landscapes. It is a different way of celebrating, far from the hustle and bustle, where conviviality meets the charm of the mountains and the pleasure of good food.

Bardonecchia is thus confirmed as an ideal destination for those who want to say goodbye to the old year and welcome the new one in an authentic atmosphere, surrounded by sport, nature and good food.

News & events

tramonto

Bardonecchia: Jafferau never sleeps

11 April 2026

Saturday 11 April: skiing ‘after dark’

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giovanni_borsotti

Giovanni Borsotti, Italian Giant Slalom Champion

02 April 2026

Italian National Championships

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sara_allemand

Sara Allemand triumphs in the Super-G European Cup

22 March 2026

Europe Cup

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A sporting triumph in Bardonecchia

21 March 2026

The Vialattea//Bardpo.Cup has come to a close with the opening of the new Bardo Race Stadium

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bardo.race_stadium

1° Vialattea // Bardo.Cup

14 March 2026

A challenge for the most deserving

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telemark_start

The spectacular Classic brings the five-day ‘open-entry’ event to a close

16 March 2026

Bardonecchia and the FIS Telemark World Cup

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Costo complessivo del progetto: €474.967,88
Contributo pubblico concesso: € 470.478,47
di cui quota FEASR: 202.870,32
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