Very few tourists dared to push this far: the little family produced pasture milk and cheese.

During the postwar period, the black raspberries gathered by the little girls added to the cream derived from the pasture milk were the favourite snack of the early wayfarers.

The Hut is purchased by the family, and opened during the summer season: the traditional meal with polenta and tosèla is served.

For the first time, the Hut opened for the Winter season: the customers are lead to the Hut on a huge wooden snow sleigh pulled by horses.

The Ces ski area starts to develop with the first skilifts: winter season gains more and more importance.

The alpine hut formally becomes a Restaurant, named Malga Ces.

It’s time to pass the baton: after their comeback from South Tyrol, Antonietta and her husband Mario succeeded in the management of the restaurant.

The first rooms are devised and built by Mario: Malga Ces becoomes the first Hotel of San Martino di Castrozza right on the slopes.

Time for a renovation of the property: Mario and Antonietta entrust the management of the Hotel to their son Marco and his wife Maria Giovanna.