Mountain restaurants & ski huts

You have the chance to take off your skis, put your snowboard aside and enjoy a break more than 200 times. Whether it is for a hot tea or a hearty Gröstl, it makes no difference. The hosts in the ski huts in Ski amadé treat guests to regional specialties and irresistible delicacies.

Two people in ski jackets drink hot beverages on terrace with view of snowy mountains in bright sunshine

    Cuisine that delights

    Regional, seasonal, sustainable and high quality: Ski amadé is committed to all of this when it comes to cuisine. With selected culinary initiatives, special offers on the mountain and the Ski & Wine Enjoyment partner ski huts, regional cuisine, Austrian wine culture and special moments of enjoyment take center stage. The focus is clearly on regional products from local producers.

    Whether it is a rustic hut or a modern mountain restaurant, oven-warm farmhouse bread with alpine butter or delicate cottage cheese strudel with a light, fluffy filling: every stop becomes a unique experience at the various culinary stations. Warm hospitality and a strong commitment to service are also top priorities.

    Ski & Wine Enjoyment

    For many years, it has been one of the culinary highlights of the winter season: the Ski & Wine Enjoyment Week in Ski amadé. From March 6 to March 13, 2027, everything in the five regions revolves around the enjoyable combination of skiing and Austrian wine enjoyment.

    Every year, around 20 hotels put together special culinary packages, while the ski areas invite guests to a culinary summit meeting on the mountain. The focus is on fine wines, freshly prepared regional delicacies and special moments of enjoyment directly on the slopes.

    The initiatives of TASTE Ski amadé are already well known among gourmets. Especially popular are the 26 certified Ski & Wine Enjoyment partner ski huts, which combine Austrian wine culture with high-quality hut cuisine.

    Man and woman toast with white wine, snowy mountains and church tower visible in background | © Ski amadé
    Close-up of snack board with cheese, cold cuts, tomatoes, cucumbers, herbs and mustard seeds | © Ski amadé

    Cuisine in Ski amadé

    Local and regional

    Regional products taste better and are more sustainable than imported foods that have traveled long distances. True to this philosophy, Ski amadé makes use of the natural conditions. Where skiers make their turns in winter, cows graze on green grasses and wild herbs in summer. The fresh, nutrient-rich milk is turned into cheese, which in turn enhances traditional hut dishes. A culinary cycle that works perfectly. Above all, because people appreciate seasonal and traditional food from the region.

    Local and regional: A promising combination that is lived across Ski amadé throughout the year.