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March 2012 – culinary springtime skiing

Culinary springtime skiing all through the month of March promises a fabulous program of culinary delights and skiing fun. Caterers and hut hosts at Turracher Höhe invite visitors to taste special culinary treasures: Nockfleisch hay ham at Gasthof Almstube or Sigi’s char specialties as well as the latest icre-cream creations of the Nockberge mountain farmer at Schlosshotel Seewirt.

The traditional culinary springtime skiing delight, a 3-days culinary safari through the entire skiing area marks this event’s absolute highlight.

Culinary springtime skiing delight from March 23 – 25, 2012

The culinary springtime skiing delight (Friday 23 until Sunday 25 March, 2012) is a pleasurable safari comprising of six culinary stages in the skiing area. For one weekend skiing fades slightly from the spotlight and instead chefs, hut hosts and barkeepers along with their outstanding regional products gain center stage. And not to forget all those gourmets who enjoy their 3-day journey through the best that Turracher Höhe has to offer.

The kick-off event takes place Friday night, March 23, 2012 at Almstube inn. Host Peter Pertl promises a firework of regional specialties including Nockberge mountain beef and mountain farm ice-cream. Other culinary spots include lunch treats at the ski huts Sonnalm and AlmZeitHütte, the Kornock-Arena meeting point with après-ski delights as well as the multi-course gourmet menu of top chef Philipp Prodinger at Schlosshotel Seewirt as the ultimate highlight.

In addition to the official program the area boasts a tempting choice of culinary insiders’ tips such as Georg’s Einkehr, the ski hut of star chef Georg Meier or the soup delicacies served in the bread bowl at Bauernstube restaurant at lake Turracher See.