Falstaff Culinary Ski Days at Kitzsteinhorn
As part of the prestigious Falstaff Culinary Ski Days in Zell am See-Kaprun, two events took place at Kitzsteinhorn during the first weekend of April:
The combination of high-alpine nature and top-notch cuisine makes the HOCHGENUSS and the Wine Flight & Tapas Delight incomparable culinary events.
— Thomas Maierhofer, Managing Director of the Gletscherbahnen Kaprun AG
HOCHGENUSS
On April 4th, around 80 guests gathered at the Gipfel Restaurant at 3,029 meters to experience the highest-altitude event of the Falstaff Culinary Ski Days. After the cable car ride up, the evening began with an aperitif in the glorious sunshine on the TOP OF SALZBURG panoramic platform, where the Hohe Tauern National Park provided a spectacular backdrop.
The exquisite six-course menu by two-star chef Philip Rachinger was perfectly paired with selected wines from the top winemakers Katharina Gessl and Stefan D. Wellanschitz.
This was HOCHGENUSS 2025
Wine Flight & Tapas Delight
On April 5th, the Kitzsteinhorn became the place to be for all wine enthusiasts. At three stations in the glacier ski resort, the finest wines from the Müller and the Glatzer wineries were available for tasting. Alpine gourmet tapas, created by Kitzsteinhorn's head of kitchen Werner Köhler and his team, were paired with the wines.
The flight menu startet with excellent sparkling wines from the Müller winery at the Gipfel Restaurant. The MAIN flight at the Restaurant Gletschermühle featured award-winning red wines from the Glatzer winery, which were accompanied by "everything from the ox" – tartare on brioche, braised cheek on purée, filet, alpine shrimp, and stock. At the DESSERT flight at the Skyline Bar in the Alpincenter, a local cheese selection and rhubarb in a jar were paired with top-rated white wines from both wineries.
