Arrive in Innsbruck — the Tyrolean ski capital, host of two Winter Olympics (1964, 1976) and the most extraordinary ski destination in Austria. Afternoon kit check, ski rental. Old Town evening. Overnight in Innsbruck.
Full day Nordkette skiing — the only ski area in the world directly accessible from a city centre by urban cable car system. Extraordinary steep off-piste terrain, with the city of Innsbruck visible directly below. Overnight in Innsbruck.
Drive via the beautiful Seefeld plateau (1,200 m) — one of Austria’s most elegant cross-country skiing resorts. Arrive in Kitzbühel. Overnight in Kitzbühel.
Full day skiing Kitzbühel — one of the world’s most celebrated ski resorts, 170 km of pistes and 57 lifts. The Streif piste on the Hahnenkamm — the world’s most challenging downhill race course. Overnight in Kitzbühel.
Full day KitzSki ski area — the extended area including Jochberg and Pass Thurn, with extraordinary terrain variety. Evening at the legendary après-ski bars of Kitzbühel. Overnight in Kitzbühel.
Drive via Saalbach-Hinterglemm — the ‘Ski Circus’, one of Austria’s great ski resorts. Arrive in Salzburg. Overnight in Salzburg.
Day trip skiing at Dachstein West-Gosau — a magnificent ski area beneath the extraordinary Dachstein glacier. Overnight in Salzburg.
Transfer to Salzburg Airport.
A semi-circular stuffed pasta, similar to ravioli or pierogi; the dough is usually made of white flour and rye flour, mixed with eggs and olive oil; typical fillings include cheese, spinach or mushrooms.
This soufflé-like dessert is believed to have been invented in Salzburg in the 17th century as an ode to the surrounding peaks; egg whites and sugar are whisked into a meringue until soft peaks form; the meringue is then dusted with powdered sugar to represent the snow-covered hill.
A traditional Austrian funnel cake with a delicious ingredients’ mix including flour, egg yolks, salt and a splash of white wine; a simple batter is creatively poured to create whimsical shapes fried to a perfect golden brown, then dusted with powdered sugar and served with tart cranberry jam.
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