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Image by Andy Schuler


SKI ARLBERG - The charm of Austria with some incredible terrain!

The Ski Arlberg resorts of St Anton, St Christoph, Stuben, Oberlech, Lech, Warth and Schroecken, give us 88 lifts and 300km of ski trails to make up yet another European mega ski resort.


The terrain in the Ski Arlberg area is somewhat lower and slightly less extreme making it exceptional for families and new skiers.


The resorts of Ski Arlberg is renown for the Austrian qualities of incredible food and fantastic apres ski. Think of beautiful chocolate box villages and amazing hospitality, which more than make up for the limitations in the terrain.


Our favorite villages are: 

ST ANTON - One of the original ski resorts in Austria, the beautiful village of St Anton has a huge range of easy terrain with some really good advanced off-piste shutes and steeps off the Valluga summit. The lift systems are state of the art and move a huge number of people.  St Anton has a range of cute family run hotels and an epic apres ski scene.


WARTH -SCHROCKEN - This area gets some of the most consistent and highest snowfall in Europe. This makes it one of the best places to hunt powder, ski fresh lines and rip gorgeous groomers. Its modern lift network and links through to Lech make it a fantastic place to ski.

Warth has a nice range of accommodation with direct links to the lifts, and a good range of ski in, ski out properties. At 1,494m it has good reliable snow.

Schroecken doesn’t have the direct lift access of Warth but has a better range of accommodation and has several ski pistes & routes that make their way down to the village at 1,269m elevation. Free ski buses link the village to the ski lifts at Hochtannbergpass (1,679m) which makes access easy.


Ski terrain: 22% Beginner | 50% Intermediate | 28% Advanced | plus expert terrain

Vertical Drop: 1,541m

Base Elevation: 1,270m

Summit Elevation: 2,811m

113 lifts

Longest Run: 9km



Enjoy a Gluhwein (mulled wine) and grab a slice of Apfelstrudel (Apple strudel)  for morning tea.

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