“Skiing and spa – a little bit different“ in Ski amadé DAY 3
It is best to enjoy this meal in the evening after a long day on the slopes, so that you are really hungry. The peak of this culinary 6 course delight is the Amuse Geule platter. A creation of mountains and forests with local blackberries, Japanese Dashi in a glass (smoked fish, pine and spruce) and a very special trout roll. Rolled up in a Chinese cabbage leaf and backed in a homemade tempura batter.
Is your mouth watering yet? On the other hand, a very exquisite Styrian pumpkin variation made of pickled and fermented pumpkin flesh, baked pumpkin, pumpkin seeds and pumpkin oil. In the end a successful combination of sweet, sour, spicy and bitter.
We really must rave about the dessert too! A duet of two kinds of homemade ice cream lovingly served on a plate: milk ice cream with cinnamon and the finest yoghurt ice cream. An enjoyable end to another intensive day of skiing as a wellness for our stomach. In addition, course after course is warmly and personally served by Johannes himself.
The second stop awaited us the next day on the slopes of the family friendly ski resort of Flachauwinkl-Kleinarl. Here, on the one hand, is one of Austria’s largest and multiple award-winning Snowpark, the Absolut Park, with numerous ability levels. From beginner to professional! On the other hand, very wide and not too difficult family runs. So, ideal to perfect those carving turns! Overall the ski resort feels very far-reaching and therefore very sunny and everywhere I looked I found child-friendly facilities and colourful figures in the snow.
After a number of hours of absolute fun on the slopes, it was once again time to take a break for a new culinary delight in one of the Ski amadé gourmet partner huts.
This time in the popular Schüttalm, located directly by the family run to Kleinarl. A red-white-red Ski amadé partner flag at the entrance points out the high quality of the kitchen and wine cellar, even from a distance. The sunny terrace, the conservatory and the sun loungers in the first row were occupied on this dream ski day.
Thank god we had reserved in time! We were served by an extremely friendly service team as well as by the host of the hut personally, and with this extensive menu and wine list we were certainly spoilt for choice.
I, personally could not decide between the spinach-cheese dumpling and the beetroot curd cheese “nockerln” with mountain cheese made by the celebrity chef Roland Trettl. Because I could not decide, we ordered both: A taster of the spinach dumpling and a proper sized portion of the beetroot “nockerln”, which turned out to be amazing. The sun was shining so brightly that day, that we were even given a pair of sunglasses to borrow from the host. A really nice gesture!
But what would a dream day on the slopes be without Kaiserschmarr’n (chopped up pancakes)? So, to finish off with something sweet, we ordered our favorite dessert before heading back out onto the cool slopes. Today, we skied until the very last lift closed!
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