Après-ski in Austria: Part II

By Jen Murphy Posted February 02, 2010


© Hospiz Alm
The cellar at Hospiz Alm is reached by slide.

In Austria the fun starts long before après-ski, as people break for leisurely two-hour lunches at excellent on-mountain restaurants. My favorite find was a rustic, ski-in, ski-out chalet in the tiny hamlet of St. Christoph called Hospiz Alm.

I knew we were in for a surprise when I saw a Godzilla-size, blow-up bottle of Dom Pérignon marking the turn downhill to the restaurant. Waiters wearing lederhosen and wooden bow ties serve chef Gunnar Huhn’s hearty dishes like Tyrolean potato soup with smoked bacon rinds and croutons and braised oxtail with fried butter dumplings and pommes frites. The restaurant claims that its Bordeaux-heavy cellar holds the world’s biggest collection of large format bottles. I was certainly impressed by the variety of rare vintage magnums and jeroboams, but even cooler was the spiral slide that takes guests down to the cellar.

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