Just a couple more days until this is true. A couple of days til the lifts start operating – and til the ski season finally starts, which is when we really want to know: what will the weather be like today?
The start of the season is almost upon us, finally kicking off in just a few days now. Because anticipation is a thing of joy, Trisanna gives you a little overview of all the best events in the coming weeks – beyond the slopes.
Autumn is a time of transition. Animals and plants are preparing for the winter, some of them kept rather busy ensuring their survival. Four examples of what’s going on out there right now.
The summer was very long. The winter is already within reach. Sometimes, early in the morning, you can smell it. In between lies autumn, a season under-appreciated in the mountains. Trisanna brings you wonderful autumn images from photographer Ronald Lorenz of Galtür.
Greetings from Ischgl from the year 1955. It was a time when people still wrote postcards. And no one would have thought of putting a pedestrian zone in Ischgl.
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.
Weather good, food plentiful: this is what a holiday message from the summer break sounded like in the past, scribbled dutifully on the back of a postcard. These days, the messages come electronically. Trisanna picks up a postcard from the past.
Bouldering is a challenging sport. If you want to conquer the mighty rocks, you need strength, courage and the right trainer. Trisanna was there when some very determined schoolchildren had a go for the first time in the Boulderpark Galtür.
He loves the rich variety of working with the children, loves local game, and enjoys the peace out hunting. Trisanna meets Paul Tschiderer, head of Ischgl’s primary school.
She’s run the primary school in Kappl since 2017, likes Blankasee, and enjoys seeing her schoolchildren laughing and being a bit silly from time to time. Trisanna meets Alexandra Wechner.
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.
He’s a hotelier and farmer, and pursues both careers with the same resounding success. Trisanna meets the Galtür legend that is Thomas Hüber.
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.
She likes sport and music, plays the clarinet and gets pizza from Pizzeria La Candela in Ischgl when she gets the chance. When she grows up, she’d like to be a riding instructor. Trisanna meets schoolgirl Luisa Laimböck in Ischgl.
This hut is on Swiss land. At a height of 2 264m, it has a long story to tell. Since this summer, there’s one more chapter to add: Michelin three-star chef Harald Wohlfahrt has paid the Heidelberger Hut a visit – and left a wonderful dish behind.
He worked in construction until he changed jobs to become a nurse. After ten years in accident and emergency, he became a plaster room nurse in the Zams outpatients department. Trisanna meets Serafin Siegele, the man who’s sorted out many a broken bone.
At a height of almost 2 000m, the attractive newly-built Almstüberl can be reached on a one-hour hike from the Dias mountain station – and as well as its own hut dishes, it has a very special creation by the award-winning British chef Michael Wignall on its menu.
If you think the hardest part of mountain biking is over when you’ve made it to the top, you’re mistaken. And you really should read these tips right now, before you set off on your bike into the mountains.
As it’s not as hot in the mountains as on the flat, the power of the sun is often underestimated. Seven numbers to help you to enjoy the sun’s rays as much as possible.
He likes maths, gym and jam buns with vanilla sauce, and he wants to be a lawyer one day. Trisanna meets one Kappl’s next generation, school boy Clemens Walser.