Splendid European mountains with spectacular views, fabulous castles, and charming medieval villages? Yes please! You may not know there’s more to European mountains than the Alps... We love walking in the Tatra mountains to take in the dense forests, alpine meadows, picturesque lakes and rivers, and old-world hamlets.
Polish tatras
Polish Tatras

Part of the Carpathian Mountains system, the Tatras form the dramatic natural border between Slovakia and Poland, with impressive peaks rising to over 2,000 metres and a mix of open country, forest, and glacier lakes. The UNESCO listed village of Levoča is an architectural treasure chest.
Spissky castle
Spišsky castle
Together with nearby Spišsky Castle and surrounding villages, the area is one of largest ensembles of 13th and 14th C military, political, and religious buildings in eastern Europe. Remarkably intact, Levoča boasts gorgeous burgher mansions with gabled roofs, a spectacular Gothic church, and a dazzling town hall on the perfectly preserved Renaissance square. Nearby Spiš Castle is a 12th C Romanesque fortified construction rebuilt over the centuries and extensively restored. We love the view from the top of the watchtower – the green pastures dotted with wooden farmhouses sweeping up to the snow-capped Tatras.
Join walk run coach and 1984 Olympic medalist Lynn Kanuka on our Prague to Krakow walk in June 2021.

And did I mention those pierogis?
Grand Hotel Kempinski High Tatras recipe
There will be pierogis (and other wonderful cuisine) during our tour!
Our friends at the Grand Hotel Kempinski High Tatras have the best recipe that you can try at home:

500g all-purpose flour
100g potatoes
1 egg
250ml water
10g salt

150g bryndza* cheese
200g potatoes
Salt and pepper to taste

Butter, water and salt to taste

Bacon cubes, curd cheese, chives, and sour cream to taste

*Note: Bryndza cheese is a sharp, salty, crumbly 100% sheep cheese special to Slovakia. If you can’t find it locally, we suggest a mix of feta and sour cream.
Boil the potatoes in their jackets and let them cool off. To make the dough, mix the flour, grated potatoes, lukewarm water, one egg and a pinch of salt. When done, leave the dough for a few minutes. While the dough rests, prepare the filling by mixing the bryndza cheese with the remaining grated potatoes. Divide the dough into two halves. You can roll it out easily. Cut the rolled-out dough using the tumbler or round cookie cutter. Put aside the remaining dough, and then roll it up and cut again. Form little filling balls and put one into each round piece of dough. Fold the dough in half and crimp the edges. Drop the formed and filled pierogies into the boiling water. As soon as they emerge on the water surface, cook them over a low heat for an additional five minutes. Remove the pierogies and pour melted butter over them. Serve with chopped bacon, curd cheese, chives and sour cream.

This recipe was recently tested and approved by our Creative Director, Samantha Clark! She couldn't find Bryndza cheese, but the feta and sour cream combo was delicious. And she used Canadian cheese curds on top, of course.