Bucaneve Hotel

My husband and I are going back to this hotel for our third visit this New Year. We first visited Cervinia in March 2002 and loved it! Although the skiing here could be more challenging for the expert skier, we chose this resort yet again as we know we will have a fantastic time at the Bucaneve.
The staff at this family run hotel are very friendly and helpful. Everyone speaks very good English, and nothing is too much effort for them.
The hotel is ideally placed for beginners, as the easy slopes (and beginner’s ski school) are situated less than minutes walk away. For the better skiers, these drag tows also provides access to the higher slopes, although a more direct route is via the Plan Maison cable car, a 10 minute walk away, which may be a better option for those less confident on their skis.
For those wanting to take the main cable car, staff will take you there in the hotel Landover at anytime, and help you load your skis etc. It’s fun and complimentary!
The bedrooms are all slightly different; some have balconies, some showers, others baths, but all are ensuite and have a TV/video and mini-bar. The maids are extremely polite and work very hard - the rooms are always kept spotless and there is also a turn down service.
The food in this place is our biggest downfall as it’s fabulous!
Breakfast is a self service buffet with everything you can think of. The chef will cook bacon/eggs etc freshly to order, and the waiters serve tea and coffee at your table. You are allocated a table at the start of your stay and the same waiter will serve you throughout - we’ve found them to be a good laugh and they speak excellent English.
Dinner is a mouth watering four course affairs with a great choice of menu and superb table service. We frequently had to pass on desert as we just couldn’t find the room for it!! Be prepared to put on a little weight, no matter how hard you play on the slopes!
There is a lovely lounge bar with a roaring fire, comfortable settees and a grand piano for the evening’s live entertainment. The bar tender serves delicious complimentary nibbles such as brushetta, vegetable crudities and dips, caviar on crackers etc before you go into the dining room for evening dinner. He prepared a different treat everyday, and I suppose this also lead to the ski pants getting rather uncomfortable by the end of the holiday. Our friends solved this problem by buying their gear too big so they could grow into it during the week!
This year we saved about £200 per person from the Thomson brochure price by booking our flights separately (Thomas Cook Airlines charged £190 return Glasgow to Turin) and booking our room direct with the hotel by email (945 Euros HB for the week).
If you travel out of the festive season of course you’ll get a much better deal, and for those of you living in London, well, the world’s your oyster!! In Scotland we have to look a little harder for the good deals!!
All in all, I cannot fault this hotel. Our repeat custom speaks for itself!