Fire & Ice: A Winter Getaway in Algonquin Park
Rediscover your love of winter with a fabulous Algonquin Park getaway and experience what it is like to live in a winter wonderland. It’s just different here.
Slow down to the quiet pace of winter, stay in a private forest cabin and enjoy guided winter adventures paired with heart-warming meals during the most magical time of the year.
Dream it, do it.
- Guided adventures invite you to explore on your winter getaway by snowshoe, cross-country ski, and kick-sled.
- Winter is a time for dreaming – cozy up by the wood stove to journal and dream your year ahead, or to play games and reconnect.
- At night, step outside after basking in our rejuvenating sauna to experience a festival of stars and possibly bear witness to the northern lights at Algonquin Park.
- Ice skate on a frozen lake in the moonlight, with a warm cup of cocoa and lanterns in the forest to guide your way back to your cabin.
- Experience heart-warming candle-lit meals served up by award-winning Chef Gregor.
- Cozy up by the fire, roast some marshmallows & breathe in the clear air of northern Ontario.
Adventure awaits this winter at Algonquin Park, Ontario, Canada.
All-Inclusive Winter Getaway: Meals and snacks from arrival dinner to departure day lunch, cozy private accommodation, guided winter adventures and equipment from $616/person.
February 11 – 13, 2022
Also available on custom dates: Have a group of friends & family you’d like to see come together for Fire & Ice? Contact us to arrange a private retreat.
- "Gregor (The Chef/The Carpenter) is amazing. Like will you marry me, get in my trunk, I'll never eat another meal again kind of amazing. The food he makes is creative and what real farm to table was meant to be. He describes every dish with the care of someone who knows when and where each item was picked. Waiting for that dinner bell was a pavlov's dog experience each time."
-Cheyenne Byng, August 2017
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- "Meal times feel like a mix of upper echelon catering but in the comfort of your own home. At each meal the Head Chef would describe the meal, its ingredients and where they came from. This would often involve a story of procurement from a local farmer or food that was harvested from their own garden . . ."
-Andrew Tkach, February 2014
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