Culinary highlights in the ski area – mountain restaurants with special charm

07/18/2013 - Selina Sauerland

If you are on the go on the pistes all day long you really have to take a break at some point and reload you body with the required energy. That can either be done via the “butties” you have brought along yourself or with obligatory bowl of Spaghetti Bolognese. But, you can also do it way more stylish. With increasing frequency winter sports fans can find more exclusive huts with respective cuisine and special atmosphere along the slopes. We have selected 15 of these special mountain restaurants and have taken a closer look:

(c) Photo: Archive Wedelhütte

Wedelhütte (ski area Hochzillertal, 2,350 m)

At the highest point of the ski area Hochzillertal lays the “Wedelhütte”. In sophisticated chalet atmosphere guests can relax on the sun terrace with cool house-beats or try the excellent specialities by chef de cuisine Christian Siegele in the restaurant. In the evenings he also provides 4- or 5-course dinner menus in the Premium Lounge, exclusively for the guests of the adjacent hotel – including a taste from the exquisite, 2-floor wine cellar.

Kristallhütte (ski area Hochzillertal, 2,147 m)

Cosy, woolly sheep skins and heated water beds await the winter sports enthusiasts on the “Kristallhütte”. Relaxation is accompanied by classical music, Jazz or a live DJ sounds – but no party music. The menu displays a mixture of traditional cuisine and gourmet creations with international flair. The mountain hut is a cool lounge, first-class restaurant and luxury hotel – all in one!

Adler Lounge (ski area Großglockner Resort, 2,500 m)

The futuristic cube, made of glass and concrete, can already been seen from afar. Landlord Walter Hartweger has two main focus points to concentrate on in his gourmet restaurant: exquisite cooking and tasteful design. Selected furniture, wooden floors and modern art dominate the exclusive interior.

La Marmite (ski area St Moritz, 2,486 m)

The bright yellow gourmet restaurant is one of six facilities by Mathis Food Affairs. Star cook Hartly Mathis begun here back in 1967 by serving his guests caviare and truffle. Today it is his son Reto who is dedicated to creating imaginative cuisine with special ingredients. If tarte flambée served with truffle is not down-to-earth enough, there is also a self-serve and family restaurant available.

Chez Vrony (ski area Zermatt, 2,100 m)

The “Chez Vrony” is a 3-floor, over 100-year-old, wooden chalet building boasting original Alpine Valais atmosphere combined with contemporary feel-good design. 100% healthy food is what you can expect here. Meat is carved from organically fed animals (only Alpine grass) and ordered from the in-house butcher. Dried meat, sausages and Alpine cheese are all produced by the old recipes which were passed on from generation to generation.

Verwallstube (ski area St. Anton, 2,085 m)

The gourmet restaurant is located directly at the mountain station of the Galzig lift and is well-known for it’s special fish dishes by Bernhard Neuhold, and for it’s exquisite wines. Instead of Goulash soup guests can order a tasty Bouillabaisse. If you are looking for a bit of mountain romance, reserve a table for a candlelight dinner with piano music playing in the background.

Cabane des Violettes (ski area Crans-Montana, 2,200 m)

Chef de cuisine Franck Renaud may be Michelin-starred, nevertheless he knows how to cook tasty, hearty skier’s cuisine such as stews or fondue with rösti. All this is served in the cosy hut with the red and white window shutters. Maybe this style of cooking is his counter part to the second restaurant he runs, the “Le Pas de l’Ours” down in the resort, which has been accredited the Michelin star.

Hospiz Alm (ski area St. Anton, 1,880 m)

In St. Christoph there is a wonderful gourmet temple, cleverly hidden behind the façade of a traditional ski hut. Chef de cuisine Gunnar Huhn likes to serve lobster and scallops to go with the Champagne you can relax with on the balcony. In the wine cellar one will find one of the largest assortments of wine stored in magnum bottles: more than 5,000 bottles lay there with up to 15 litres capacity.

Club Moritzino (ski area Alta Badia, 2,100 m)

Fresh fish from the Adriatic coast on the top of the mountains? Yes, that is possible. At least in the “Club Moitzino” on the Piz la Ila. Chef de cuisine Marco Spinelli has even created special fish dishes for Prince Albert of Monaco. The evenings with DJ music and the nightly descent are legendary.

Angerer Alm (ski area St. Johan in Tirol, 1,300 m)

The hut is led by a mother-daughter cooperation. Annemarie Foidl is the president of the Austrian Sommelier Association. Throughout the day herself and her daughter serve hearty Tyrolean dishes, in the evenings the cuisine changes to 3- to 5-course menus. Whatever the region, their own dairy and herb garden or the local farm have to offer is what the guests will find on their plates. All this is accompanied by an exquisite taste of the wine cellar’s treasures.

(c) Schneekarhütte

Schneekarhütte (ski area Mayrhofen-Hippach, 2,250 m)

The first and most dominant aspect of this hut is the unique architecture. Two pyramids and one tower round off the building’s design. It was completely constructed from locally and organically provided materials. On the relaxation terrace guests can enjoy a Champagne breakfast. There are gala dinners with Champagne tasting – and for those who stay the night there is also the exclusive possibility to sleep in the large pyramid room.

El Paradiso (ski area St. Moritz, 2,181 m)

This mountain restaurant offers two concepts: once with classic mountain hut dishes and one with exclusive cuisine. The latter may include caviare, lobster and truffle. On the club level of the “El Paradiso” guests must leave a minimum expenditure of 75 Swiss Franks. Special services are reserved for the 99 members of the “St. Tropitz Circle”: they even have their own drawer with special cutlery, amongst other things.

Berggasthof Sonnbühel (ski area Kitzbühel, 1,700 m)

The mountain restaurant was originally built as luxury residence. Today it does serve as luxury accommodation to the High Society of Kitzbühel. First-class chef de cuisine Eckart Wizigmann once named this restaurant “the best cuisine above 1,000 m” and the rich and famous love this facility for its glamorous apres-ski parties.

Rifugio Emilio Comici (ski area Val Gardena, 2,154 m)

The “Refigio” is known as the “meeting point of pleasure”. Therefore it is clear that the pleasure of skiing, good cuisine and exclusive wines come together in this one place. The good cuisine – more fish and seafood – originate from own production in the fish farm in Grado. The white wine is harvested and produced by the own vineyard in southern Italy.

(c) Angerer Alm

La Folie Douce (ski area Espace Killy, approx. 2,400 m)

Stylish. Innovative. Young. That is just about what the concept of the “La Folie Douce” describes. A concept which seems to be successful, now to be found in three locations: in Tignes/Val d’Isère, Meribel and Val Thorens. In each of these locations there is the Brasserie “La Fruitière” with tasty dishes made from regional products. Also, there is the self-service restaurant “Le Nuvo Self” and a terrace which turns into an open-air club with cabaret show in the afternoons. The design is a mixture of Alpine farm and trendy, cosmopolitan restaurant.

  • Thursday, 18. July 2013
  • author: Selina Sauerland
  • category: Ski Areas
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