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CHEF OF THE YEAR: BENJAMIN PARTH. AN APPRECIATION

The Gault Millau guide has selected Benjamin Parth as its Chef of the Year 2019, a huge honour for the young man from Ischgl, who has also cooked many different dishes for us (here, here and here) at Trisanna. The award was presented in a very lively ceremony at Idalp. Trisanna brings you our eulogy, written by author and columnist Christian Seiler.

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THE JAMTAL HUT: NOW WITH SWISS FLAIR MIT SCHWEIZER FINESSE

It lies at an altitude of 2 165 metres, is a good ten kilometres distant from Galtür and belongs to the Swabian section of the German Alpine Association. It’s the ideal base camp from which to scale the Jamspitze, Fluchthorn and Dreiländerspeitze. Or to try award-winning chef Sven Wassmer’s fabulous char dish.

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FRIEDRICHSHAFENER HUT: FLIRTING WITH MR WINKLER’S PANCAKES

The hut lies at a height of 2 151m above the Muttenalpe. The view from here is superb, and if you’re very hot after the steep climb up from Mathon, you can cool off in the little pool. There’s a particular culinary attraction this summer: the Kaiserschmarren (Austrian fluffy pancakes) created for the Friedrichshafener Hut by award-winning chef Heinz Winkler.