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White Wilderness Heliskiing: Wilderness can be so luxurious

Remote mountains and maximum comfort are mutually exclusive? White Wilderness Heliskiing proves otherwise. One member of the team stands as a true master of his craft not only on the snowboard, but also in the kitchen. In 2020, White Wilderness Heliskiing was named „Heliski Operation of the Year“ by SKI KANADA’s panel of heliski experts.

Salmon and trout move through the stream of the crystal clear river. Mountains rise from the forested banks of the Skeena River to an elevation of nearly 2,500 meters. Their peaks and slopes are covered with masses of the finest dry powder. This is exactly how one imagines Canada’s wild side. In the middle of this natural paradise, White Wilderness Heliskiing treats its guests with a new all-inclusive concept.

Thirty kilometers east of Terrace in British Columbia, the motto is „“unlimited vertical““ for all winter sports enthusiasts – they can ski as long as their strength and the external conditions allow, without any restriction to a certain number of vertical meters. Skiing is only done in small groups. This way, the guides can best adapt to the participants and their ability. The pilots take both heliski newcomers and real deep snow cracks to the areas that are perfect for them. The choice of glacier runs, tree skiing areas, wide glades and narrow canyons is nearly endless in the 1,500 square feet of terrain in the Wet and Hazelton mountain ranges.

Pure Relaxation at White Wilderness Heliskiing

With its rustic facade, White Wilderness Heliskiing’s Skeena River Lodge fits perfectly into this idyll, while at the same time offering modern luxury to meet the highest demands. Relaxing massages (two included in the private package!) are just as much a part of your stay after a sporty day in the mountains as relaxing moments in the outdoor Jacuzzi, where powerful jets of water massage your muscles while you gaze dreamily at the Canadian starry sky. Inside, you can make yourself comfortable in front of the large fireplace. Or at the dining table, which is another experience in itself.

The command in the kitchen has namely Klaus Menze, who worked in the past years in various star restaurants in Germany and Switzerland. Most recently, he worked at the three-star Amador in Mannheim. Whenever his time permits, he can be found on his snowboard in the meter-high deep snow of the surrounding mountains. But don’t worry: His fantastic dishes made from the best local products always land on the plates on time anyway.“

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