Day 1. Arrival Salzburg – Transfer to Zell am See
Arrive in Salzburg. Transfer to Zell am See — one of Austria’s most beautiful lake resorts, set between the Zeller See and the Hohe Tauern. Overnight in Zell am See.

Arrive in Salzburg. Transfer to Zell am See — one of Austria’s most beautiful lake resorts, set between the Zeller See and the Hohe Tauern. Overnight in Zell am See.
Full day at the Kitzsteinhorn glacier (3,203 m) — Austria’s only year-round ski and snowboard area, with extraordinary views of the Hohe Tauern. In summer: glacier hiking, climbing and extraordinary mountain air. Overnight in Zell am See.
Krimml Waterfalls (380 m — Europe’s highest). Afternoon kayaking or stand-up paddleboarding on the Zeller See. Overnight in Zell am See.
Drive the spectacular Grossglockner Hochalpenstraße — stop at Kaiser-Franz-Josefs-Höhe for extraordinary views of the Grossglockner and the Pasterze Glacier. Arrive in Innsbruck. Overnight in Innsbruck.
Full day Nordkette mountain. Cable car to Seegrube (1,905 m). Ridge hike to Hafelekarspitze (2,334 m). Return by the Zaha Hadid cable car stations. Overnight in Innsbruck.
Day excursion to the Stubaier Gletscher (3,210 m) — Austria’s largest glacier ski area, spectacular summer snowshoeing and glacier walks. Overnight in Innsbruck.
Final morning hike or mountain bike around the Inn Valley cycle paths. Transfer to Innsbruck Airport.











Traditional Austrian sandwich cookies made from buttery, nutty shortbread mixed with ground almonds or other nuts, flavoured with lemon zest, cinnamon and vanilla and filled with tart fruit preserves.

A simple, yet classic Austrian potato salad often found on the side of a plate or as a light meal; boiled potatoes are sliced and tossed with onions in a light dressing of vinegar, oil and mustard, with parsley or pickles added for extra bite; tangy, fresh and perfect with richer dishes.

A traditional fried yeast pastry from the Tyrol, known for its thick golden edges and thin, crispy center; the sweet version is dusted generously with powdered sugar and paired with cranberry jam or fruit compote; the savoury version is served warm with warm sauerkraut in the centre.
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