Malga Valbona

2.2
1,783m Veneto, Italy Write a review
Demanding

About

Malga Valbona sits at 1,783m in the Dolomites' Valbona Valley, accessed via the Tre Cime di Lavaredo massif. Reach it on foot from Cortina d'Ampezzo in 3.5 hours, or from Auronzo di Cadore in 4 hours. The approach follows well-marked trails through alpine meadows and larch forest, gaining 800m from the lower trailhead. In winter, access becomes difficult and unreliable.
The hut operates as a working mountain dairy and simple accommodation facility. It sleeps 20 people in basic rooms with shared bathrooms. Half-board meals feature traditional Ladin and Tyrolean cooking, with hearty pasta, polenta, and local cheeses. The kitchen caters to vegetarians if notified in advance. Water comes from mountain springs; electricity is limited. The hut sits on excellent hiking terrain—day walks reach nearby peaks, tarns, and ridge trails in the Tre Cime area.
Book direct by phone or email at least 2 weeks ahead during summer (July–August). The hut closes November through March. Peak season runs June through September; July weekends fill quickly. Arrival after 17:00 requires advance notice. Payment by cash only; bring euros. Mobile signal is weak—email confirmation is essential.

Frequently Asked Questions

Book 2–3 months ahead for July and August; shoulder seasons (June, September) need less notice. Contact the hut directly by phone or email, as they don't use online booking systems.
Malga Valbona is open June to October; winter access is unreliable due to snow and avalanche risk.
Hike from Cortina d'Ampezzo (3.5 hours, 800m gain) or from Auronzo di Cadore (4 hours); both routes use well-marked trails through alpine meadows and larch forest.
The hut sleeps 20 people in basic shared rooms, serves mountain dairy products and simple meals, and has shared bathroom facilities.
Yes—the approach trails are well-marked and not technical, though the 3.5–4 hour hike and 800m elevation gain require basic fitness.

Location

46.2970, 11.8790

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2.2
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Managing club
private

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