ALPINE WEEKS
As a great lover of the ski season and Austrian cuisine, I look forward to my trips to the Alps every year. Whether I go with my family or friends, one thing is certain: besides skiing, I thoroughly enjoy the hearty, savory dishes that perfectly match the winter atmosphere. From a crispy Wiener Schnitzel to a well-filled Gulaschsuppe – the flavors of Austria simply belong to winter!
That's why I love celebrating these authentic Alpine classics during these weeks in honor of the season. Especially for the occasion: 4 free sausages with a purchase of €150 or more. Enjoy!
ALPINE BESTSELLERS
TYPICAL AUSTRIAN APRÈS-SKI DISHES!
After a day on the slopes, there’s nothing better than a hearty meal in a cozy mountain hut. Austrian cuisine is full of dishes that not only taste amazing but also warm you up completely. These are the classics you can't miss!
Wiener Schnitzel – The king of Austrian cuisine! A thin slice of veal or pork, breaded and fried to golden perfection. Served with a wedge of lemon and fries or potato salad – simple yet irresistible.
Tiroler Gröstl – Comfort food at its best. Fried potatoes with tender pieces of beef or pork, bacon, and onions, topped with a perfectly fried egg. This dish was originally made from leftovers but has now become an Alpine favorite.
Goulash Soup – A rich, flavorful soup with beef, paprika, and onion. Perfect for warming up after a cold day. Served with fresh bread, this is the ultimate winter sports meal.
Tiroler Gulasch – A hearty beef stew with a deep, rich flavor. Often served with dumplings or bread to soak up the delicious sauce.
Kaiserschmarrn – No après-ski is complete without this fluffy, caramelized pancake, torn into pieces and served with powdered sugar and plum compote. Sweet, warm, and absolutely addictive.
With these dishes, you can bring the après-ski atmosphere straight into your own kitchen. Which one is your favorite?
SIMMENTALER: THE BREED FROM THE ALPS
ALPINE FLECKVIEH
The Simmental cattle is the true icon of the Alps. Not a purple Milka cow, but a powerful, red-and-white breed that grazes freely in the mountain meadows of Germany and Austria. This breed has been around for centuries – since the Middle Ages, it has been prized for its quality. In Germany, it's called Fleckvieh, in France Pie Rouge, but no matter the name, its meat is unmatched.
What makes Simmental so special? The diet. These cattle feed on grass and herbs from the Alpine meadows, which gives the meat a deep, rich flavor and beautiful marbling. Naturally, it is a dual-purpose breed, meaning both the milk and meat are of top quality. And you can taste that in every juicy steak or tender roast.
Honest meat, straight from the Alps. Just as it should be.
GET INSPIRED
As far as we’re concerned, après-ski is inseparable from winter dishes. The recipes on our website may not be entirely traditional, but hey… we love adding our own twist!