As a nature and hiking guide, I always place emphasis on enjoyment. It’s not just about the beauty of nature, but also about culinary highlights that make each tour an unforgettable experience. Being a cook and pastry chef, I find the connection between nature and culinary delights particularly important. Therefore, I was delighted to surprise the two Canadians, Andrew Findlay and Kari Medig, with a homespun traditional alpine snack during our snowshoehike. In the publication in SNOW Magazine, you can read more about the culinary journey through two valleys.
Published on Oct 3, 2023
From the avant-garde food scene in Lech to the homespun traditions of Montafon Valley, skiing in Austria delivers culinary contrasts that „schmeckt gut“.
by ANDREW FINDLAY / Photography ba KARI MEDIG
1. Sonnenbahn lift at Silvretta Montafon.
2. Picnic on a snowshoe hike in Kristberg, Montafon with Stefanie Peiker of Gemsli Guides.
3. Chef Jamie Unshelm of Rote Wand’s Culinary Lab plates a dish at the Friends & Fools Dinner, an interactive culinary experience where guests learn the intricacies of haute cuisine.
4. Ski school instructor Helmut „Heli“ Brunner at Gargellen, Montafon.
1. Zayad Shah in his apres-ski bar Yurt Lech in central Lech, Austria.
2. Hubert Neher pours mountain gentian schnapps at the historic Kessl-Hütte, Gargellen ski area, Montafon.
right page clockwise:
1. The Zugerbergbahn over the village of Zug, Arlberg, Austria.
2. Enjoying traditional Austrian dessert „kaiserschmarrn“ prepared by Chef Martin Schneider from Panoramagasthof Kristberg, Montafon.
3. Lounge area of Rote Wand Gourmet Hotel in Zug, Lech, Austria.
1. Mystical view over Lech Zürs am Arlberg.
2. Montafon snowshoe and hiking guide Stefanie Peiker of Gemsli Guides.
3. Keesknöpfli with Sura Kees being made by chef Martin Schneider from Panoramagasthof Kistberg.
4. Server at Schlegelkopf Restaurant Bar on the slopes in Lech am Arlberg.
1. A model meat display at the Restaurant Wunderkammer at the Hotel Almhof Schneider, Lech.
2. Chef Martin Schneider from Panoramagasthof Kristberg, Montafon.
3. A display of local cheeses at chef Thomas Hilbrand’s „Muntafuner Keesknöpfli“ cooking course.
right page clockwise:
1. Chef Josef-Martin Walch, son of Natascha and Joschi of the Rote Wand Gourmet Hotel, and curator of the Friends & Fools dinner.
2. Montafoner Käsespätzle prepared by chef Martin Schneider from Panoramagasthof Kristberg.
3. Hut-keeper Hubert Neher cleans up at the historic Kessel-Hütte at Gargellen, Montafon.
Read the full article and browse through this interesting magazine to find out more about «A Tale of Two Valleys», Haute Cuisine in AUSTRIA’S ALPS and Exploring Mikaela: In a world-exclusive with renowned photographer David Yarrow, in a personal journey with extraordinary MIKAELA SHIFFRIN – The Racer, the Explorer, the Woman – by Leslie Woit, in the digital Issue of this SNOW Magazine