San Giacomo di Entracque: A Place for Kings
San Giacomo (1,250m), is the highest country hamlet of the Municipality of Entracque. A charming place in the heart of Alpi Marittime Park characterized by centuries-old beech tree woodlands, torrents, and turbulent waterfalls, with the glaciers of Mt. Gelas in the background. The particular charm of the locality is also given to its history linked to Colle di Finestre, for centuries one of the most important connections across the Alps, and to the presence of the royal hunting lodge of the Savoia family.
San Giacomo Mountain Hut
The Mountain Hut is characterized by a long history made of hospitality. As a matter of fact, it was built on the ruins of the ancient Hospice for the pilgrims who were headed in the Middle Ages for Compostela. The structure, owned by the Park, has been recently renovated and offers 6 en-suite rooms (2,3,4 beds) for a total of 21 beds. On the ground floor, a hall with fireplace, an ideal place if you want to read, play, or carry out didactic activities.
Sheets for the overnight stay are provided on demand.
A Crossroads of Itineraries
San Giacomo, at the confluence of Vallone di Moncolomb and Gesso della Barra, represents an important crossroads of trails, including the Great Traverse of the Alps (GTA), meeting the route of Via Alpina. The place is an ideal departure point for easy walks, tours, transfrontier trekking, and mountain climbing activities of various difficulty levels. The classic tours you can carry out in the area are Colle di Finestre, Vej de Bouc Lake, Pagarì Mountain Hut.
The Café-Restaurant Baita Monte Gelas
The café-restaurant Baita Monte Gelas is a simple and cosy structure with a wood fragrance. It is an ideal place for a fine breakfast before leaving for uphill trails or for a meal giving you the opportunity to taste the dishes of the valleys of Cuneo. When you come back from a hike, you will find tasty dishes based on cheese, cold cuts, and homemade desserts waiting for you.
A Cuisine Based on Local Traditions
Our specialty is homemade polenta, obtained by mixing a series of ancient stone-milled corn varieties from Piedmont. This polenta, mixed with the very pure local water, is cooked on the wood-burning stove and mixed with a stick. The dish is served with the cheese of Valle Gesso, sausage, the so-called "doba" (that is, veal stew cooked in the Provençal manner, a tasty dish based on red wine, carrot, tomato, and onion) or with rabbit. To conclude the meal, homemade desserts and cakes.
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