Alta cocina · Aranese & Catalan

Ticolet

A Baqueira institution open since 1976, in the heart of the 1500 base with views over the Val de Ruda. Friendly service and well-made mountain cooking — a reliable slope-side lunch or dinner. The restaurant puts itself about 300 m from the ticket offices and the lifts, and it is small — 45 covers in the dining room — opening from December to April and again in August. Alex España runs the kitchen, and the house dish — the Baqueira, of eggs, bacon, longaniza and potatoes — is one the restaurant credits to its founders, José and Mamá Clodie, who it says created it beneath the resort's first ski lift. Local produce runs through the rest: pine nuts, elderflower, wild mushrooms and Val d'Aran sturgeon.