This is where we take an occasional look at the big moral questions in the daily life of a skier. For example: is it acceptable to make up a packed lunch at the breakfast buffet?
If you were just on mineral water yesterday, off you go, out into the mountains, the slopes are sure to be emptier now! But if you saw the old year off in style, here are a couple of tricks to get you skiing today all the same.
There are many sophisticated cocktails which taste pretty amazing. But they’re really special when they’re smoking and flaming, too. One of the best barkeepers in Ischgl lights up a drink for Trisanna each Sunday in advent. Today, to conclude the series: Brown Derby.
There are many sophisticated cocktails which taste pretty amazing. But they’re really special when they’re smoking and flaming, too. One of the best barkeepers in Ischgl lights up a drink for Trisanna each Sunday in advent. Today: Tropic Thunder.
There are many sophisticated cocktails which taste pretty amazing. But what makes them really special is when they’re smoking and flaming, too. One of the best barkeepers in Ischgl lights up a drink for Trisanna each Sunday in advent. Today: Mai Tai Fancy.
There are many sophisticated cocktails which taste pretty amazing. But when they’re also smoking and aflame, it’s really special. One of the best barkeepers in Ischgl lights up a drink for Trisanna each Sunday in advent. Today: the Symphony.
An occasional series discussing the big questions of skiing – questions with only yes or no answers. Today: is it still ok to eat yeast dumplings?
Breakfast is the most important meal of the day. There are some mornings when we need it just to get going. And there are some mornings when we expect a true miracle from our breakfast. On the Sunday after the ski opening, for example. We have an idea for every breakfast type.
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.
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.
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.
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.
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.
The tenth edition of the Culinary Way of St James starts this weekend. The idea behind this unique event is well known by now: award-winning chefs from across Europe create dishes which are served throughout the whole summer in five mountain huts. Trisanna presents the chefs, their dishes and the mountain huts.
Of all the chefs in Paznaun, he is the one whose career has taken off the most dramatically to date. Benjamin Parth, 28, has set out to accept no limits as a chef and to go right to the top. Here’s our interview with the quiet shooting star. Photos by Philipp Horak.
He comes from Styria, lives in Groß Walstertal (the Great Walser Valley), and has something of a predilection for culinary experiments. He likes cooking, for example, with produce that isn’t used in many kitchens in the world of high-level gastronomy, such as smoked heart. He breeds pigeons and has developed a menu full of character for the Schlossherren-Stube restaurant at the Schlosshotel Romantica in Ischgl – for which he has won high praise. In this culinary portrait from Trisanna: Gustav Jantscher.
He’s not just learning a profession which is in great demand, but is so passionately committed to it that he’s won an award. Trisanna meets Daniel Siegele, apprentice chef in the Hotel Post, and talks to him about tradition, goals – and the fresh draught beer with which he drinks to the end of a day’s work.