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HIGHLIGHTS
Falstaff Culinary Ski Days at Kitzsteinhorn
As part of the prestigious Falstaff Culinary Ski Days in Zell am See–Kaprun, two program highlights took place at Kitzsteinhorn on the second weekend in April:
The combination of high-alpine nature and top-tier cuisine makes HOCHGENUSS and Wine Flight & Tapas Delight truly one-of-a-kind culinary events.
— Thomas Maierhofer, Executive Director, Gletscherbahnen Kaprun AG
Wine Flight & Tapas Delight
On April 10, Kitzsteinhorn was the place to be for anyone who appreciates fine wines, great food, and high-alpine winter scenery. At three stops, guests sampled selected wines paired with alpine gourmet tapas created by Kitzsteinhorn head chef Werner Köhler and his team.
The flight menu kicked off at the Gipfel Restaurant with lively sparkling wines from the Müller, Bründlmayer, and Zuschmann-Schöfmann wineries. The MAIN flight at Gletschermühle Restaurant featured award-winning red wines from San Marzano, Glatzer, and Pöckl, paired with venison loin, a buchtel (yeast bun) filled with onion confit, seasonal vegetables, and red wine jus. For the DESSERT flight at the Skyline Bar in the Alpincenter, a brûléed lemon tart and regional cheeses were perfectly matched with outstanding white wines from Hermann Moser and Türk, plus a vermouth from Gaumengut.
HOCHGENUSS
On April 11, the Gipfel Restaurant at 3,029 meters once again hosted the highest-altitude highlight of the Falstaff Culinary Ski Days. After an exclusive evening cable car ride, an aperitif on the TOP OF SALZBURG panoramic platform set the tone for the night, accompanied by brilliant sunshine and a spectacular backdrop.
Afterward, the team led by two-star chef Johannes Nuding delivered the culinary centerpiece of the evening. The five-course menu impressed with creative compositions, precise craftsmanship, and finely balanced aromas. Carefully selected wines from Kamptal, Weinviertel, Vulkanland Steiermark, Wachau, and Valpolicella highlighted the many facets of this gourmet journey.
