Let’s be honest, it’s not very easy taking photos in the snow. But then again, snow photos are what makes skiing holidays special. So here are a couple of quick tips for that perfect Instagram snow photo.
Children ask questions – and we have the answers. This time: where does the snow get its colour from, and how do animals realise it’s time to hibernate?
Why do people always have a problem with old snow, better known as “snow from yesterday” (and the German equivalent of “water under the bridge”)? The yesterday in this picture is more than fifty years old. And very much worth looking at.
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?
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.
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.
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.
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.
The Top of the Mountain Biker Summit in Paznaun continues until Sunday. One of the highlights each year is riding down the Silvretta High Alpine road. And it’s not only bikers who love it.
When one motorbike comes round the corner, there’s almost always another one following close behind. And then at least one more. Bikers love to ride in a group. Why is that?
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.
As sooner as it becomes warmer, the snow melts and the water flows down into the valley. The rushing of the streams is often impressive – but the great run-off can have far-reaching consequences.
On Saturday it’s the big day: Helene Fischer appears on the stage at Idalp for the end of season concert. The stage alone is an attraction in itself. It sits enthroned at an altitude of […]
When the sun starts shining for longer again, nature wakes up – and people are coaxed outside again, too, for longer and more often. But the power of the sun in spring is often underestimated.