Must Have Mountain Food to Add to Your Bucket List
Our pick of the best dishes the slopes have to offer.
Having just booked my ski holiday for early next year, I’ve found my mind wandering to visions of fresh powder and long leisurely lunches indulging in the very best mountain food on offer. Even now sitting at my desk I am literally drooling just thinking about my all-time favourite dishes, which, incidentally is earning me some pretty suspect glances from my work colleagues!
Of course this list is by no means complete, in fact it's just the beginning. So we would love you to get in touch and share your all-time favourite mountain food and the best place to get it. Don’t be shy, let your inner foodie out! In the meantime, let the drooling commence.
While a ski holiday to Switzerland can often be a turn off due to the cost, their rösti alone makes it worth the investment. Crisp on the outside and soft, melt in your mouth potato on the inside, it is nothing short of divine. And as if the potatoey goodness isn't enough on its own, it comes with lashings of melted swiss cheese, ham and even a fried egg if you are feeling extra hungry.
Heidi and her husband Franz will ensure that you experience arguably the best rösti in Switzerland at the charming restaurant Findlerhof. This place oozes character (did I mention that Franz rocks a pair of cowhide trousers and a waistcoat) but more importantly it is home to the rösti Matterhorn.
Potatoes, bacon, melted cheese and two fried eggs equals total bliss. Oh and a sprinkle of parsley – that totally counts as one of your five a day right?!
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It would be rude to go to Austria without popping at least one Wiener Schnitzel down the hatch. Many equate Wiener Schnitzel to a chewy piece of veal wrapped in a soggy breadcrumb, unfortunately this is the reality for the majority of self service establishments on the mountain. But trust us, this delicacy should not be overlooked due to bad past experiences.
Made correctly, this thin veal and breadcrumb combo is mouth wateringly divine. Washed down with a Schiwasser (a soft wild raspberry flavoured drink) or a beer hits the spot perfectly after a morning on the slopes.
Our top pick to enjoy this Austrian staple is Hospiz Alm in St Christophe (accessible from the more well known St Anton).
A French classic whose ingredients you simply do not want to be privy to. But let’s just say it takes a lot of cream, cheese, bacon and potatoes to make one dish taste this good.
But alas when it comes to good cheese the French know what they are doing and so your most arduous task when tackling this scrumptious dish will be cracking through the thick layer of local cheese - Reblochan - that encases the creamy potatoey goodness beneath.
Hailing from the Savoie Valley in France it's best to save your first flirtation with this dish for that region. And few do this dish better than Edelweiss in Val d’Isere.
Most of you will have heard of Apfelstrudel but you have not lived until you try its sister Topfenstrudel. This lighter than air pastry with a sweet, soft quark cheese filling is heaven defined. Lots of alpine restaurants will make their own versions of strudel and Millirahmstrudal made with a milk cream filling is also worth a try.
I had a tip-off from a local in Bad Gastein recently who told me that 10.30am is the best time to eat this delicacy as it will usually be coming straight out of the oven and will still be warm. I had the pleasure of experiencing this first hand and my god words can do the experience no justice. Lashings of cream are optional but highly recommended. In for a penny and all that!
The Austrians really are the gift that keep on giving. Who would have thought of scrambling a pancake? But they did and when coupled with jam and cream and served warm, I have to say it's pretty darn good.
And the best place to enjoy this delicacy? My favourite mountain hut of all time - Pinzgauerhutte. Located in Zell am See, you can ski there but the journey back to civilisation is far more fun – a tow on the back of the hut owner’s skidoo. Endless entertainment after one too many gluhweins and a belly full of pancake.
One of the best things about choosing Italy as a ski destination is the food. And nothing quite beats a big bowl of homemade ravioli or agnolotti as it is called in the Piedmont area. Served with either melted butter and sage or gravy it is to die for.
The most scrumptious agnolotti can be found at Il Capricorno in Sauze D’Oulx.