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Europe’s 5 finest gourmand eating places for après-ski eating

Après-ski is now not merely about sipping cocktails and glasses of well-chilled Grüner Veltliner on sun-soaked chalet terraces. Right now, it may additionally embody among the world’s most interesting eating experiences. Even Michelin starred chef Heston Blumenthal has famous his appreciation for Alpine eating places, significantly in Courmayeur.

Whereas most of Europe’s resorts have a tantalising choice of high-end eating places to impress gourmands, these 5 mountain eating places are actually the cream of the crop – and nicely price re-routing your annual ski vacation for.

La Chaumière, Courmayeur, Italy

Set inside a not too long ago renovated 19th Century Alpine hut, La Chaumière exudes Aostan allure with its rustic wooden and stone inside. This continues onto the menu, which specialises in native and trans-Alpine delicacies. Notable dishes embody selfmade ravioli with mountain butter and walnuts, or chestnut dumplings with fontina sauce and nettles. All of the meat is free vary and domestically reared.

The relaxed upstairs bistro is ideal for aperitivo and platters of charcuterie at lunchtime, whereas the advantageous eating restaurant on the bottom flooring supplies a leisurely vacation spot for night meals. It isn’t simply the meals that makes La Chaumière one among Italy’s finest mountain eating places; it’s the view. The vast home windows body Mont Blanc completely and on sunny days you possibly can take pleasure in your meal on the panoramic terrace.

Piz Boè Alpine Lounge, Alta Badia, Italy

One of the vital unique mountain huts in Alta Badia, Piz Boè opened in 2014 on the higher station of the Boè cable automobile station. The hut itself is constructed from Dolomite stone and wooden. A big window with panoramic views throughout the mountains dominate the modern, Scandinavian-influenced eating room.

The hut has a self-service bistro and a cocktail lounge. Nonetheless, the table-service restaurant is the place to pattern the native Ladin delicacies, a fusion of hearty Tirolean and basic Italian flavours. Count on dishes akin to venison carpaccio, nettle dumplings and aromatic potato gröstl with artichoke.

Schaufelspitz, Stubai Glacier, Austria

The world’s highest altitude Gault & Millau toque award-winning restaurant is extensively considered among the finest eating experiences within the Alps. Famend Austrian chef David Kostner is on the helm and the native Tiroler Grauvieh beef – dry aged for six weeks – has grow to be the restaurant’s speciality. Attempt it with a wonderfully aged Zweigelt wine from the in depth cellar.

The wind-sheltered solar terrace, with its lambskin chairs, is the place to be on sunny afternoons. For those who’re feeling the coolness of the glacier, step inside the fashionable glass and metal constructing. You’ll discover a cosy eating room, full with pine panels and a roaring log hearth. The open kitchen lends further buzz.

Hospiz Alm, St Anton, Austria

Chef Stefan Griessler brings conventional mountain meals like goose liver terrine and medium-rare roast beef to a brand new degree. The basic flavours are enhanced by the restaurant’s heritage environment, full with employees wearing conventional lederhosen and dirndls.

Through the day you possibly can dine on the spectacular solar terrace, among the finest within the Alps, which overlooks the slopes of St Christoph. By evening, head inside the place the eating room has the right mixture of cosy nooks for romantic meals, non-public eating rooms for celebrations and large group tables set round a big open hearth within the centre.

Wine connoisseurs by no means fail to be impressed by the restaurant’s 65 thousand-bottle robust wine cellar – among the finest in Austria. Not solely has it received a 5 Star Diamond award, it additionally has bottles of as much as 18 litres. It should be seen to be believed.

Lac Des Chavonnes, Villars-Sur-Ollon, Switzerland

Nestled on the shore of Lac des Chavonnes, simply 150 metres from the bottom of the Petit Chamossaire chairlift, this intimate chalet restaurant is to not be missed. The views of frozen waterfalls and pine bushes add a magical backdrop, particularly while you admire that the components have been grown and reared in the exact same surroundings.

Mushrooms foraged from the woods are cooked into vol-au-vents, whereas trout pulled from Lac des Chavonnes is reworked into meunière with almonds. Lamb grazed on native pastures is roasted with contemporary herbs. Even the wine has provenance: every bottle is sourced by famend native wine service provider Bernard Cavé.

Craig Burton is Managing Director of Ski Options. Ski Options is the UK’s unique ski journey agent with over 30 years’ expertise in delivering high-end ski holidays to Europe and North America.

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