[nüüs] the Kleinwalsertal Mag Winter 2018

[nüüs]

The valley detectives Rescue dogs on the job

NEWS FROM KLEINWALSERTAL - The Magazine

Innovations on the Ifen Skiing infrastructure project

Winter 2017/18

Peter and his heavy horses // The valley detectives // Innovations on the Ifen // Emma and Elmi Top-level ski servicing // The snow shifters // Tracks in the snow // A pleasurable craft

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CONTENTS

04 PETER AND HIS HEAVY HORSES

THE VALLEY DETECTIVES

14 INNOVATIONS ON THE IFEN EMMA AND ELMI

08

18

IMPRINT

Kleinwalsertal Tourismus eGen A-6992 Hirschegg, Kleinwalsertal Telefon +43 (0)5517 5114-0 www.kleinwalsertal.com DVR: 4010249

All information has been compiled to the best of our knowledge and is not binding. No claims can be made in the event of possible errors.

Kleinwalsertal can also be found on:

24 TOP-LEVEL SKI SERVICING

32 TRACKS IN THE SNOW

THE SNOW SHIFTERS

A PLEASURABLE CRAFT

26

36 KLEINWALSERTAL THE MAGAZINE // 3

PETER AND HIS HEAVY HORSES My plan was to write an article about coachman and “horse whisperer” Peter Hammerer and his magnificent Noriker horses.

Why he chose this rather rare breed, how he became a coachman, and so on ... That was the plan ... But when we were out on the sleigh, we talked almost exclusively about freeriding - Peter’s passion. And all sorts of children's films swirled through my head..

How it all began I had called Peter Hammerer to book a sleigh ride, thus fulfilling a long-held girlish dream.

Winter, sun, horses, a sleigh – here, a prince would just get in the way... During our telephone call, I also wanted to impress this horseman, or “Rosserer” as they say in Upper Bavarian, with my "knowledge" about Noriker horses. Peter understood, and told me: “Well, if you’re that interested, why don’t you come to the yard a little before two, and I can in

troduce you to the horses.” He was making an exception because I wanted to write about them; usually, no-one gets to enter the stables. Usually when you book a sleigh ride, you come to the yard at the time you are told to find the sleigh prepared, the horses harnessed, and Peter on hand, ready for an immediate start.

„A scene from a fairytale“ I arrive at the yard a good quarter of an hour early, and immediately I feel as if I have stumbled onto the set of “Three Nuts for Cinderella” or some other such winter fairytale, as the first thing I see is a tall man with curly hair wearing a thick fur hat, a fur jacket and heavy boots. I think of the nice coachman who brings hazelnuts for Cinderella – you remember, the famous fairytale film from the 1970s. Peter Hammerer looks exactly like the

“Harnessed in front of the sleigh are Lola and Ricardo – a dream team, as I will soon discover”

coachman, only taller. We greet each other, although unfortunately no hazelnuts change hands... Harnessed in front of the sleigh are Lola and Ricardo – a dream team, as I will soon discover. I greet them both, let them sniff me, and after a short time, appear to be given the thumbs-up. As I look at Ricardo, I think of another programme from my childhood, about a young, brave girl, a monkey, and a horse ...

Tour of the stables Before I set out on my cosy sleigh ride with the two Norikers, I am led into the stable and introduced to some mountain-bred heavy horses: the two proud stallions Satan and Hoffeldhof, gelding Pezi, and next door, mares Lolita and Fiona. This is as far as we go: it's 2 o’ clock and Peter wants to start on time. Pezi stamps indignantly in his box, asking for more hay. Peter gives him a little more, and we head outside again.

KLEINWALSERTAL THE MAGAZINE // 5

I take my seat on the coach box; finally, I’ll get to talk to Peter about horses. The group who had booked to go with us must have changed their minds. And so, I enjoy an exclusive tour with Peter, Lola and Ricardo ....

Ski talk instead of horse talk We travel at a leisurely pace through the winter landscape. Ricardo is obviously a bit in love with Lola, as he keeps giving her “kisses”... “Ricardo’s a young stallion, so you know,” says Peter, “and Lola drives him mad.” It won’t come to anything, however, because the mare is already pregnant, as Peter tells me with a mischievous grin on his face.

And that was it for the horsey talk, as we now have a perfect view of the Walser mountain peaks and Peter switches to talking about skiing.

Some info about the Noriker breed:

Peter Hammerer runs an authorised Noriker stud farm. He has been breeding this mountain-based heavy horse breed for year, with a focus on dappled horses. This is why there are several more horses like Ricardo who look like Pippi Longstocking’s horse Little Old Man, that is to say, white with black spots. His horses grow in herds and graze on large pastures, which contributes greatly to the breed’s balanced outlook and immense good nature.

The name “Noriker” has Roman roots, and tells us a little about where these horses were traditionally to be found: the Roman province of Noricum. (This covered a large part of present-day Austria, as well as regions of neighbouring Bavaria and Slovenia. To the south, Noricum had a border with Italy). In the Middle Ages, Noriker horses ensured the trade between the Italian seaports and cities located on the other side of the Alps, such as Salzburg and Munich.

In the 1960s, approximately 80% of all horses in Austria were Noriker, but in just 20 years this proportion decreased to a quarter. As a result of increasing use for sport and leisure, the Noriker has since gained in popularity again, and has survived thanks to rural rider groups.

(Source: Wikipedia)

“Look, can you see that chute? I’ve been there already this winter. Wart i halt a.” He only has to move the reins slightly, and the two horses come to a stop and stand there quietly. I look towards the Hammerspitze and see very steep fissures in the summit area - “You ski down there?”, I ask, amazed, and with great respect.

Peter grins broadly.

Where does he find the time? After feeding and mucking out the horses, and before the first carriage ride. Three hours of steep ascent are not uncommon, and sometimes he also has to jump to reach the chute. Peter is married with three children. In answer to the question as to what his wife thinks, he grins and says: “Dia mulet”, (“She tells me off”), but I have the feeling that this is also part of the process.

Before the next chutes come into view, I get Peter to open up a little more about himself (we are driving through a forest, and I shamelessly use the lack of views for my own ends ...) Peter has around 25 Noriker horses. He doesn’t know the exact number; only yesterday he helped one of his mares to foal. Peter is not only a coachman, but also a foaling partner and farrier rolled into one. He also has four "Tyrol Grey” cattle – an ancient, robust breed of cattle. “Before, we had Galloways, but I didn’t like them.” When his father retired, he sold the hairy cattle and replaced them with four “Tiroler”. He and his wife do the majority of the stablework, although his father still gives them a hand from time to time. His three children also sometimes help out, but he doesn’t force them – he wants them to do their own thing. When asked if one of the kids will take over the farm, he is slightly evasive. His son is interested, his daughter Joelle is also good with the cattle – we will see. It’s good to hear that he doesn’t pressure them, and that he is satisfied with everything as it is. This is his 31st season as a coachman, which means that he has

been sitting on the “Bock” (driver’s box) since his 16th birthday. I ask him if there is anything else he would still like to try. The answer comes quickly: “Heliskiing!”. The magic word – we are back to skiing, and as luck would have it, right this moment we have a perfect view of the Kanzelwand, the Fellhorn and further down the valley, the Nebelhorn.

Peter shows me more chutes he has skied, or wants to ski. At the mere mention of the word “Renna”, Lola and Ricardo stop automatically, so that I can take a good look at the couloir that their human herd leader has already tackled on skis. With every chute that Peter shows me, my eyes grow wider. Lola snorts. Ricardo is indifferent to everything apart from Lola’s presence. Peter grins broadly – snow-filled chutes and Noriker horses – what more does he need to be happy, I think to myself. I ask him if winter is his favourite season, and get a clear “no”, because he also loves the summer.

Then he spends his days barefoot and clad only in a pair of leather shorts, unless he is on the carriage, in which case he has to put on a shirt.

Peter lets Lola and Ricardo stop for a breather, and we take a coffee break. The mare will foal in just three months, he says, but the work does not bother her. I grasp the opportunity and quickly ask if he has always had Noriker horses: No, they had Haflinger before, but they were much harder to drive, too nervous, and too light to pull large coaches. “It was too much for them, it was too heavy when they had 12 people aboard.” It’s not a problem for the Noriker. We cover the horses with thick blankets, and call in at Café Küren for a hot coffee. Not bad, being able to park your carriage in front of the café, with two magnificent horses as an added visual bonus... After our coffee break, we return leisurely to the yard. We pass through the Walser landscape, leaving the picturesque “Wäldele” behind. My gaze roams over the mountains (we are still relatively high up), and I catch repeated glimpses of Riezlern below us. I look a bit further, towards my home village of Oberstdorf, and it suddenly occurs to me that Peter and Ricardo would both be perfect for a new version of Pippi Longstocking!

What makes me think of this? At a gallop, my memories of the village morph into memories of my carefree childhood watching my favou-

rite TV shows. Ricardo is white with black spots, which in horsey circles is known as “dappled”. An Internet search reveals that dappled horses are a real rarity. Ricardo is just such a rarity, and bears a striking resemblance to Pippi Longstocking’s dapple grey, Little Old Man. Peter could play Pippi’s father returning from a cold North Sea voyage - oh, now my imagination is running wild...

Meanwhile, we have reached the yard. During our journey, neither have hazelnuts fallen into our laps, nor has a monkey played a trick on us, but Peter’s stories about horses, together with his happy-go-lucky, youthful attitude and mischievous grin, have reminded me a lot of the colourful, carefree children's TV series I used to love, and occasionally still like to watch... I thank Peter, crumple Ricardo's soft muzzle, and whisper in Lola’s ear that she will be a great mum. Suddenly, I am back in the present – the next group has arrived, laden with provisions and excitedly looking forward to their trip. I would love to know which films pop into their heads when they see Peter and Ricardo ...

him by calling 0043 (0)5517 5465. There are various routes – the standard route takes about two hours.

Peter provides thick blankets to cover your legs, but you should still wear thick ski socks, thermal underwear, lined ski trousers and a thick ski jacket. And don’t forget hats, gloves, and warm winter boots. It’s not for nothing that Peter wears a fur jacket and hat thick enough to make Eskimos envious. A thermos of hot tea is also recommended. Properly wrapped up and wearing a pair of sunglasses, you can properly enjoy your ride through the snowy winter landscapes.

■ Text: Susa Schreiner Images: Dominik Berchtold

If you would like to meet Peter and his heavy horses for yourself, book a carriage ride with KLEINWALSERTAL THE MAGAZINE // 7

THE VALLEY DETECTIVES Eny and Cisco are beautiful, athletic, and are enjoying the best education. The only time you could call them high and mighty is when they lift off in the helicopter. And stuck up?

Only when they have their noses stuck up in the air, sniffing the scents in the wind. These two are the best detectives in the valley. They are trained rescue dogs, locating avalanche victims in winter and helping in the search for missing persons in the summer.

The pair are frolicking giddily around the Bergheim Moser above Mittelberg, which belongs to Clemens’ family. Clemens is the owner of 6-year-old Eny, a type of Belgian Shepherd known as a Malinois. She looks up to Cisco, the more experienced of the two dogs. The Australian Shepherd has a soft,

cuddly mane and a completely disarming gaze: his left eye is bright blue, while the right is velvety brown. No wonder Eny is a little under his spell. “He’s her idol”, laughs Clemens. “He’s extremely sensitive, and he always calms her down when she gets too wound up. When she was little, she even

used to copy him when he lifted his leg to pee.” Apart from Cisco, Eny only follows one other creature: her master, 31-year-old Clemens Moser.

Clemens grew up with dogs. "We had a Saint Bernard who carried me around in a Maxi Cosi. My father would put me in front of the

door, and then his faithful shadow would follow him, carrying me. No one apart from the family was allowed to come near me.” So Clemens learnt all about dogs while he was still a toddler – their special abilities, intelligence and instinct, as well as their commitment to the community, which for the

Mosers runs in the family. Clemens’ father was in the fire service and the mountain rescue service (Bergrettung).

“I joined the Bergrettung when I was 15, and for me, the dog handlers were the absolute best. Whenever they said something to me, I was completely awestruck.” One of them

was Christian Heim, Cisco’s master. These days, Clemens and Christian form the dog handler team in Kleinwalsertal. Despite all our state-of-the-art technology, Mother Nature once again proves her superiority. Christian tries to sum up the dogs’ unbelievable sense of smell in figures: KLEINWALSERTAL THE MAGAZINE // 9

“A sheepdog has around 220 million olfactory cells – we humans have just 5 million.

They can smell spatially, their olfactory cerebrum is 10 times more developed, and they can ‘taste’ smells on their palate. The most sensitive nose of all belongs to the polar bear”, grins Clemens, “but we’d rather not be found by one of them.”

However, many parameters are required to enable the dogs to locate and reveal people buried under the snow. If the wind is unfavourable, or if the victim is buried under several metres of snow, the dogs are helpless. The factors that can be influenced by their training, however, cannot play any role in an emergency. “The dogs need to know exactly what their task is, and be motivated to fulfil it. They can’t get distracted by anything, must be stress-resistant, fit and focused”, explains Christian.

And how do you achieve that? With a huge bag of treats? Christian laughs and shakes his head: “No”, he says, scratching Cisco behind the ears, “even though this guy’s a greedy boy. That was more common in the past. But for several years, we have been cooperating with one of the most renowned dog trainers in the world, Hans Schlegel from Switzerland. His approach moves away from using food as a reward.” Clemens explains: “The reward is approval from the dog handler, not a treat.”

As they leave to begin their demonstration exercise, the special relationship between the dogs and their masters is clearly visible.

“They can’t get distracted by anything, must be stress-resistant, fit and focused” Christian Heim, dog handler

Eny grabs her favourite ball. Clemens whispers almost imperceptibly: “Leave the ball”.

Immediately, she drops it. No hesitation, no ignoring him, no second command. When asked about this, Clemens says: “Subordination is a key element. You have to give clear commands, and you must be consistent. This may sound funny, but thanks to Eny I have also grown a lot. In positions of leadership, for example, you also have to be clear and determined. Through my training with Eny, I have gained a great deal of instinct and selfconfidence.”

When do you start training the rescue dogs?

“As soon as you can”, says Christian. “While they’re still puppies. You get them used to situations, watch them, sense their character, see what they want, what they’re good at, and where they need clear boundaries. You have to engage with the dog completely.

There is theory involved, but mostly it’s about common sense, and gut instinct about your animal.” He pauses and looks at Cisco: “The magic word is bonding.” This creates trust, which is essential in this man/dog team. If handler and dog have a good relationship, then they will be successful with the training exercises, and will learn to withstand the pressure. Then the dogs will follow their handlers without hesitation into helicopters, onto skidoos, or onto chairlifts. “If you give them a sense of self-assurance, they won’t question what you ask them.”

In training, Cisco and Eny follow the smallest movements. Their eyes are always alert, their handlers calm and focused. Body language

is important, every gesture, every word (of which there are surprisingly few). “You shouldn’t talk too much to the dogs”, explains Clemens, “you need to give them space to absorb the command consciously.” They pause for 5 seconds before giving each instruction.

Training, exams, more training, and meetings with their Vorarlberg colleagues – being a dog handler is intensive and time-consuming. And it is a voluntary post. Christian is in early retirement, but Clemens works as an applications engineer in the auto industry and is in the middle of his professional life. But he waves this away: “I do too much overtime anyway”.

The conviction and passion with which both men undertake their rescue work is clear, and not just from phrases like this. They also have

to be fit, both physically and mentally. As mountain rescue team members, they have to carry out expert assessments under very difficult conditions, while simultaneously leading their dogs.

If I were immediately to ascribe a character trait to Clemens and Christian, it would be modesty. They are reluctant to talk about themselves. So let’s try talking about their companions. After all, “like father, like son”, as they say. So, Christian: what’s Cisco like?

“Completely peaceable and extremely willing to work.” Yes, that would seem to describe his master too. However, when he continues, “He’s also a total macho – but at the same time, a complete softy when it comes to his

master”, I’m not sure if this should also be applied to Christian. Good job that Clemens promptly chips in, “They are both absolute workaholics and completely in tune with one another.” One thing is clear: here, both dog and owner have found what they were looking for – and with this team, I think you can also assume that in an emergency, they will find the missing people they are looking for.

■ Text: Sissi Pärsch Images: Frank Drechsel

KLEINWALSERTAL THE MAGAZINE // 11

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We all have rights and responsibilities which must be observed to ensure the coexistence of people, animals, plants and the environment. We can only protect the natural diversity of the native plants and animals and ensure the safety of sportsand recreation seekers if everyone has the necessary “respect” for the needs of others.

We ask you not to enter forested areas at dawn or at dusk so as not to disturb the wild animals which are active at these times. There is no need for animals to panic if we don’t “stray” - if we stay on our normal routes, we remain predictable for them.

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Boundless skiing enjoyment thanks to 47 lifts and gondolas and 130 kilometres of pistes

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Kleinwalsertal 2 countries – 1 ski area

1 Nebelhorn 2 Söllereck

3 Fellhorn/Kanzelwand 4 Walmendingerhorn/Ifen/Heuberg

KLEINWALSERTAL THE MAGAZINE // 13

On 23 December, the completely renovated ski area on the Ifen will officially open its doors. The construction of the "Ifen I" and "Ifen II” gondolas, which is taking place in the summer, will turn a place as special as the Ifen into somewhere even more special.

Thanks to this project, the 2017/2018 winter season in Kleinwalsertal will offer more comfort, more enjoyment and improved safety.

More Christmas in December And just in time to open your presents. Sitting inside one of the state-of-the-art gondolas, you’re guaranteed to feel fired up with the Christmas spirit in the corniest way possible.

Safe and secure, in good hands, and full of anticipation. It’s guaranteed to warm your heart, because it is so beautiful. And so fast, so comfortable, and so exciting.

More comfort in the cabin The "Ifen I" and "Ifen II" gondolas can carry

ten people per cabin upwards at a brisk six metres per second. The seats are also wider than in other models, offering clear added comfort appreciated by anyone who has ever sat thigh-to-thigh with strangers – while we-

aring bulky ski trousers and jackets – on the way to the summit and skiing fun.

More time on the mountain Thanks to the new gondola, winter sports en-

MORE LIGHT IN THEIR EYES Bright eyes and smiling faces: these emotional giveaways are inextricably linked to December. And with good reason; holidays, parties and gifts ensure that the end of the year is a very special time for old and young alike. This year there is an extra reason to be happy in Kleinwalsertal...

thusiasts can reach their mountain destination even quicker than before. Once at the top, 25 kilometres of varied pistes wait to be explored. Beginners can take their first turns in peace on the longest blue pistes in the region, while experienced skiers succumb to the charms of the legendary Olympia descent and rush valleywards in racing style. Regardless of your skill level: more time on the mountain, more time for rosy cheeks and shining eyes.

More enjoyment in the Hahnenköpfle One thing is clear: a wave of change has washed over the "new" Ifen ski area. This is also partly true of the culinary offering. The Hahnenköpfle retains its name and its successful concept, but something has happened to the layout. A new feature is the cozy ‘Zirbenstube’, where guests can enjoy gastronomic treats in a special ambience. The pleasant smell of pinewood appeals to guests’ sense

of smell, while the culinary delights on the menu ensure that taste buds also get a good workout. The team, led by restaurant manager Thomas Vorholzer and head chef Maik Neumann, continues to offer delicious, topquality organic dishes, as signalled by the restaurant’s ‘Grüne Haube’ (green chef’s hat) certification. Organic food on the mountain; healthy eating meets fast food.

More hiking trails in summer Good things come to those who wait. A construction project of this magnitude cannot be completed overnight. We’re talking about the realignment of an entire ski area, and an investment of approximately 40 million euros; that is to say, a long-term quality offensive.

Before the new ‘present’ is ready just in time for Christmas, and the first winter sports fans take the new gondola to the summit, there is still a lot to do. The existing Ifen lift will not be running during summer 2017, but you can

still climb the Ifen on foot. Despite the construction works, the natural hiking trail, the Ifenhütte, and the Auenhütte remain open, offering plenty of enjoyment for hikers.

More sunlight on your face A ski resort which for decades has characterised the local people and the region, and which has been shaped by them and made what it is today, is experiencing a rebirth on 23 December. Christmas is coming for sure – as well as more fun on the pistes and more mountain experiences on the Ifen. The completely renovated ski area with its new gondolas will dazzle the faces of all mountain fans in Kleinwalsertal with even more sunshine.

■ Text & Images: www.ok-bergbahnen.com

KLEINWALSERTAL THE MAGAZINE // 15

HOW THE IFEN WRITES FAMILY HISTORIES If you let it, the Ifen leaves traces. Then it creates memories that will accompany you for a lifetime. The great thing about this is that, whether in summer or winter, with skis or without, the Ifen writes a personalised story for everyone, filled with completely different chapters. This is why the Ifen always awakes emotions. Its history as a ski resort began in 1961, when a ski lift was built for guests of the Auenhütte. In 1971 and 1972, a two-person chair and the “Ifen” drag lift extended the ski area as far as the Ifenhütte.

This was followed in 1978 by the Hahnenköpfle lift. Perhaps the new “Olympia” lift built in 2016 (a six-person chair from the valley to the Bergwachtthütte), and the further modernisation measures being carried out in time for the 2017/2018 winter season will lead to a new era for the Ifen ski area. The Ifen itself looks on indulgently, for it has already seen generations of skiers, trends and technical developments come and go. But what remains are the experiences that we take with us when the Ifen lets us spend a day in its unique natural landscapes.

The infrastructure it has allowed us to build at its foot enables us to enjoy fun in the snow with the whole family. The modernisation measures have significantly increased comfort and safety in every respect. Even the smallest skiers benefit from technological advancements when they take their first steps in the snow. A few years ago, the ex-

“Even the smallest skiers benefit from technological advancements when they take their first steps in the snow.”

tensive terrain next to the Gaißbühl lift at the Ifen valley station was expanded to include a conveyor belt. At a height of 1,200 m, this created the perfect practice area - snow-sure and with a gentle, even slope. Kleinwalsertal’s “beginners’ area” is accessible to all, and has become a popular meeting place for pint-sized skiers from near and far. With their brightly coloured helmets, they look like beads on a colourful necklace as they travel up the conveyor belt. At the top, they go their separate ways more or less smoothly. Often, a parental helping hand is needed, as many of these mini skiers have probably not long learnt to walk. This colourful hustle and bustle is accompanied by the cheers and shining eyes of proud parents and grandparents. In the Skischule Hirschegg’s children’s world located just a snowball throw away between the Gaisbühl lift and the conveyor belt, junior ski students have further valuable learning aids at their disposal, so that they can safely practise their first snow ploughs and bends.

Once they’ve got the hang of the “brakes” and their turns are more confident, nothing stands in the way of their first skiing adventures. At higher altitudes, the Ifen offers ideal pistes to suit the skill levels of every member of the family. The wide “Gottesackergleit” piste and the “Schäfalp” descent are blue pistes loved by old and young alike. And while you are happily watching your own off-

spring enjoying their first experiences of the Ifen, perhaps you might feel a moment of nostalgia: remembering when the Hahnenköpfle lift still had weather protection hoods and views of the Herzle gondola, or when there was a halfpipe on the Ifen in the 1990s and you joined the snowboarding community on it every weekend, or when you fought your way through the steep curves of the banked slalom on the Kellerloch. Anyone who has known the Ifen for a while has their own personal history with it.

Those who are enjoying its pistes for the first time are bound to be captivated by its charismatic charm, with the promise of many more hours to be spent together in the future.

The family’s more experienced skiers are best to head for the new Olympia lift straight from the valley station. The state-of-the-art 6-person chair with heated seats and weather protection

hood is one of the fastest lifts in the Alpine area, covering six metres per second over its 1.8 km track. It transports expert winter sports fans directly to the more challenging pistes. No more queues, just rapid transport. Among others, the new lift offers access to the Ifoly descent and the legendary Olympia slope. Try a descent of both of these pistes, and your thighs are guaranteed to burn, just as those of the world's best skiers did in 1977. At that time, the Ifoly and Olympia descents were classified as FIS racetracks, served various teams as training grounds, and were used to host a FIS giant slalom.

The Ifen will certainly leave you with more than a few sore muscles. Non-skiing family members can also hike through the snow dunes at over 2,000 metres on the Gottesacker plateau, with the choice between a 3 km and a 5 km

circuit. After everyone has filled their souls with the soothing expanse of landscapes and breathtaking views, the whole family can meet up in the mountain restaurant on the Hahnenköpfle or in the Ifenhütte and continue to write their own personal family history.

■ Text: Britta Maier Bilder: Oliver Farys, Dominik Berchtold

KLEINWALSERTAL THE MAGAZINE // 17

I WANT FUN, GAMES, EXCITEMENT & CHOCOLATE! Once again, I am having dinner with my daughter and discussing what we can do tomorrow. Emma has some very specific ideas: “I want fun, games, excitement and chocolate!”

“Hmmm, that’ll be easy!”, I say doubtfully.

But with a bit of reflection, it’s actually not that hard. “Tomorrow, we’re going to the Ifen!”. “Dad? I don’t think you understood me right: fun, games, excitement and chocolate!”

“I understood you perfectly, just wait and see!”. “But what are we going to do on the Ifen, Dad?”. “OK, listen, let’s make a deal. If I sort out the fun, games and excitement, the chocolate’s up to you”. “Haha, then I’m not getting any of my four wishes in the end, am I? But, OK – deal!“ “Then wax your skis!”, I call after Emma as she disappears into her room.

The next morning at 9 am, we take the Ifenbus to the Auenhütte. I have packed a few important items into my rucksack. This winter, we can still choose – between the Vorarlberg’s fastest chairlift, or its most comfortable. Once we reach the Auenhütte, we choose speed, and head for the new Olympia lift. The comfortable 6-person chair quickly transports us uphill, past the Olympia

descent, the Ifenhütte and a small mountain rescue hut, before reaching the top. “Right then, my love, let’s get warm.” Together, we ski down a red piste into the valley. Blissful!

Emma is thrilled too and has, I believe, forgotten her wishes from the night before. We get back on the 6-seater lift and enjoy the warmth of the heated seats. I ask Emma if she fancies a race on our next descent. “We start at the same time, and whoever arrives at the valley station first is the winner – but we can both choose our own route down.”

Emma agrees immediately. No sooner said than done; a few minutes later we set off from the top of the Olympia lift and before I know it, Emma is out of sight. She must have taken the route above me, where the old drag lift used to be. After that, she’ll either head towards the Olympia slope or past the Ifenhütte. I try to catch her at the Ifenhütte, but I can’t see her. Hmmm, maybe this wasn’t such a good idea. I start to feel a little uneasy – I hope nothing has happened to her. Worried, I ski down the piste which links to the Olympia slope – hopefully she’ll turn up

soon. Shortly before the valley station, I spot her yellow ski pants - thank God! As I get closer, I see that she is grinning broadly. Actually, she is laughing hysterically. “Where have you been?! I thought you wanted to race – I’ve been waiting for you for at least three minutes – did you forget to wax your skis?!

Man, that was fun, Dad – only, you had me a bit worried at the end.”

I act as if I haven’t been worrying myself sick for the last few minutes, and blame my “delay” on my equipment. “Let’s take the comfy two-seater this time. We won’t be able to for much longer – after this winter they’re replacing it with two new gondolas”, I suggest. At a quarter of the speed, we enjoy an unhurried ride up to the middle station, and from there we head to the Hahnenköpfle lift.

“How do you fancy a wee ski tour with a choice of descents?”

“But Dad, I don’t have the equipment.”

“Well, I have a transceiver for you in my backpack, and we don’t really need touring skis to go up to the Hahnenköpfle summit cross.

“I love to see how excited my 10-year-old daughter gets about such wonders of nature.”

We can walk that high.” “Oh yes - I want to go up to the summit cross!”

Just behind the mountain station, I give Emma the avalanche transceiver. At avalanche warning level 1, I’m sure that we’re not running any great risk, but the correct equipment should be part of the process right from the beginning, and is very important to me. “Hey Dad, maybe we can do another treasure hunt with the transceiver, that’s always a great GAME!” Of course we can, actually it was already part of my plan, but I don’t tell Emma that, of course. Leisurely, we climb the few vertical metres to the summit cross.

The piste bashers have dragged a narrow path up to the saddle below the peak, so we don’t need skins on our skis. Instead, we stick them over our shoulders. From the saddle of the hill, we scale a few windblown rocks to the top of the Hahnenköpfle.

I go first, showing Emma the path – it is not very dangerous, but our boots are slippery and it’s not a good idea to fall over here.

Emma covers the terrain very well, and I can hear her mumbling behind me. “Pretty EXCI-

TING, to find the right steps.” Arriving at the summit, we admire the hoarfrost left on the wooden summit cross by the wind. A beautiful work of art. I love to see how excited my 10-year-old daughter gets about such wonders of nature. Hopefully we still have many more peaks to climb together.

Of course, I have packed some snacks, and they taste pretty good to us right now. While we are sitting there, we plan our descent. We opt for the back side towards the Gottesacker. Batteries recharged, we even find a little fresh snow, and enjoy a few narrow turns in the powder.

Emma reminds me again about the transceiver treasure hunt, and I almost burst with joy.

I don’t let on, though. We ski leisurely down the Gottesackergleitweg towards the valley and shortly after we pass the rock arch, I look for a suitable place. We unclip our skis and head slightly off piste. Emma gets the avalanche shovel and probe out of my rucksack and begins to assemble everything. I grab my avalanche transceiver and my little secret and disappear behind the rock. Well

camouflaged, I hide both of them in the snow, and then run wildly over the area in order to cover my tracks.

It’s Emma’s turn now, and she starts her search for the “missing person”. Purposefully, she follows the arrows on the transceiver, and after not much more than a minute, she sticks the probe into the snow. “Dad, come and help me, it must be here somewhere.”

Before long, Emma has used the shovel to dig up the hidden avalanche transceiver and my surprise. “Woo hoooooo - CHOCOLATE!”

See Emma, just like I promised: Today, you will have your four wishes – fun, games, excitement and chocolate. Emma smiles at me and says: “It’s true, Dad! All my wishes came true – and after all our efforts, we’ve really earnt our chocolate!”

■ Text & Bilder: Elmar Müller

KLEINWALSERTAL THE MAGAZINE // 19

BURMIS TIPS Burmi’s Adventure Land Marmots usually hibernate in winter. But to ensure his young fans enjoy a memorable family holiday, Kleinwalsertal’s mascot Burmi makes an exception. In winter you’ll find Burmi in the children's areas of the Ski School, hanging round the Burmi descent on the Heuberg family-friendly mountain, on the cross-country course named after him, or on one of the toboggan runs.

Valley ski area: For smaller skiers and beginners, Kleinwalsertal offers a number of lifts with wide, evenly sloping hills - the perfect place to practise your first turns in the snow, stress-free. Valley lifts such as Ahorn, Gaisbühl, Ideal, Jedermann and Moos are ideal for beginners - often with wave runs, slaloms, moguls and jumps. Along the Burmi descent, children are made aware of the FIS rules in an amusing manner.

Snow parks: The Crystal Ground Snowpark Kleinwalsertal has two smaller brothers - the Kids Fun Park at Ground Schwandlift and Funslope with Easy Park at the Fellhorn.

Burmi’s Winter World On the Gaisbühl lift, beginners are in their element with conveyor belts and easy pistes. The tubing and numerous fun sports equipment, such as ski fox, Zipfelbob & sledding are very popular and provide a lot of fun.

Toboggan runs & pistes Six toboggan runs and slopes ensure invite young and old alike to try out a toboggan or a bobsleigh. The Burmi toboggan slopes are ideal for families, as they can be viewed over the entire length. The toboggan lift, the Schützabühl “magic carpet” and the Gaisbühllift provide help with the ascent, and the Wäldele toboggan run is over a kilometre long and offers fast descents.

KLEINWALSERTAL THE MAGAZINE // 21

GREAT PROSPECTS

We know what it means when it comes to touring through the mountains.

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natural powder snow descents, great spring snow tours and breath-taking snowshoe tours to undiscovered destinations in Kleinwalsertal.

The team from the Bergschule will guide you through the most impressive routes in the valley.

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Boundless skiing enjoyment

Enjoy 130 km of snow-sure pistes with our 2-country Oberstdorf-Kleinwalsertal ski pass. Book your accommodation with ski pass directly from home and start your holiday stress-free: your ski pass for 47 lifts and cable cars will be waiting for you on arrival. Skiers and snowboarders can take advantage of special offers before Christmas, in January, and in the sunny ski month of March.

During special offer weeks, your Kleinwalsertal hosts include your ski pass for the entire ski region in your personal Carefree Package at a discounted price.

Crystal Ground Snowpark

The Crystal Ground Snowpark Kleinwalsertal is located right next to the Kessler lift in the heart of Riezlern. The snow park is well-known for its creative set-ups, and over the years it has become a real magnet for snowboarders and freeskiers.

Advent ski weeks: 9 - 22 December 2017

• Obstacles for beginners and advanced

• Top location – in the heart of the village and easy to reach

Dream ski weeks: 6 - 26 January 2018

Sun ski weeks: 10 March - 6 April 2018

• Just a stone’s throw away: Crystal Ground shop, rental & service, restaurants, bus stop • Chill out – sun terrace at the end of the park.

Free WiFi

• Day & Night – Floodlit park fun every Wednesday 19.00 to 22.00

“Book your inclusive ski holiday ski pass online now at www.kleinwalsertal.com/ski” KLEINWALSERTAL THE MAGAZINE // 23

“Today’s magic word is ‘coopetition’.

A new word created from competition and cooperation”

Collaboration, cooperation, networking.

What used to result in a shake of the head and a weary smile in view of the widespread competitive thinking in most companies, is now regarded as a recipe for sustainable business. Already successfully implemented by many large companies, this networking concept also works for smaller companies, as the example of Sport Hilbrand, Sport Kessler and Sport Pauli in Kleinwalsertal shows.

Today’s magic word is ‘coopetition’. The new word created from competition and cooperation describes a networking concept and represents a new, sustainable form of economic activity. Instead of asserting themselves against competitors and trying to displace them, businesses focus on intensive cooperation with their competitors with the

aim of exploiting synergies with regard to their customers.

In the face of increasingly fierce competition due the excesses of globalisation and the growing market power of large corporations, networking can offer small businesses a serious opportunity for economic success and good market positioning. When companies combine their expertise – even those operating in the same market – they can create a “win-win situation” which offers sustainable benefits to their customers as well as to all the members of the network.

Thanks to cooperation, now the most state-of-the-art ski servicing station in the Alps

In 2000, the operators of Sport Hilbrand, Sport Kessler and Sport Pauli decided to

work together in the future and to jointly invest in state-of-the-art equipment and the best machines on the market. The aim was to provide better service for all their customers. Since this agreement, the three companies have worked as a single unit in the areas of ski hire, ski servicing and mountain bike hire, and share the relevant infrastructure. By establishing the Snowcompany Kleinwalsertal and jointly investing in the world's most advanced service robot, the Montana SAPPHIRE II PRO, the most advanced ski servicing station in the Alps has been established in Kleinwalsertal, offering unbeatable levels of precision. From basic services right through to tailored World Cup level racing services with ISO standard binding safety checks, customers are the winners.

As big as a medium-sized truck, the service

TOP-LEVEL SKI SERVICING Snowcompany Kleinwalsertal – How three Walser businesses are pulling together for their customers

robot is gentle on materials while offering high-precision grinding and edging technology, enhanced tuning in the blade, end and

binding area for better turning with improved edge grip under the binding, as well a special side edge tuning for even better grip and improved safety. But that's not all: by working together, their innovative strength has also received a boost, as many heads exchanging expertise usually come up with more ideas than a lone wolf. This aspect also improves the shopping experience for their customers.

At regular meetings with their graphics and marketing partners, the three business owners discuss new ideas, make democratic decisions, and implement measures as efficiently as possible. A shared website clearly advertises the combined services offered by the cooperation partners, and they also pool their online marketing expenditure. In other areas, such as sports or fashion, however, the companies continue to function as independent actors with their own profiles. The

three businesses agree that their networking is characterised by personality, honesty, warmth and friendliness. The owners fully support the collaboration, and can only recommend the path of cooperation to other entrepreneurs. They take advantage of synergies with regard to their customers, while still maintaining their own independence. Their shared website, www.snowcompany.at, clearly demonstrates how their combined approach works in tandem with each company’s continued independence.

â– Text: Mario Ragusi Images: Snowcompany

KLEINWALSERTAL THE MAGAZINE // 25

Snow is the lifeblood of winter sports destinations like Kleinwalsertal. It is awaited with much anticipation, and the more of it that falls, the more excitement it awakes in winter sports fans and hikers. But when snow remains on streets and pavements, growing deeper at lightning speed, this winter wonder can also become an obstacle, and at worst even a hazard. In terms of snow clearing, Kleinwalsertal is well equipped. The Vorarlberg Road Maintenance Department, the Community of Mittelberg and countless service providers work tirelessly hand-in-hand to ensure that you enjoy unhindered access to roads, footpaths and hiking trails. This is a service that people often take for granted, and often only learn to appreciate when things don’t go according to plan. Nüüs accompanied the snow plough on its rounds and returned with a better understanding of the work carried out by the road-clearing

commandos. It's 3.30 am when Hermann Türtscher sets off for the morning shift. He finished his last round at 10 pm. Since then the snow has continued to fall enthusiastically, although not quite as heavily as expected, according to the weather forecast.

Nevertheless, the road is covered with 20 cm of fresh, light snow. In the Road Maintenance depot in Baad, Hermann saddles up his faithful companion during the winter months: a 26-tonne, 400 horsepower truck. The 3.6 metre plough on the front weighs nearly 1.6 tonnes alone. Using this monster, another snow plough, and a small milling machine for precision work, Hermann and the Kleinwalsertal road maintenance team clear the snow from the L201, Kleinwalsertal’s 13-kilometre main road and, in a manner of speaking, its lifeline. It runs from the Walserschanze, the border between Germany and Austria, up to Baad. In the road maintenance depot’s tiny

kitchen, the coffee machine is in high demand at this time of year, and various empty coffee cups lying around hint at the heavy snowfalls of the last few days. When the snow never seems to end, the team in orange can complete up to eleven rounds, or 286 km, a day. It take them around an hour to travel from Baad to Walserschanze and back.

The thermometer rollercoaster ride As the two snow ploughs set out from Baad at 4 o’clock in the morning, the valley is still asleep under a fresh blanket of snow that has grown visibly thicker in the blink of an eye.

The snowfall keeps getting heavier, and fat, brightly lit snowflakes dance in the snow plough’s headlights. To the right of the driver’s cab, a white powder fountain sprays high into the air. Although this is Hermann’s 20th winter in a snow plough, his continued enthusiasm for the wintry conditions is writ-

THE SNOW SHIFTERS When Old Mother Frost is in full flow, they are also in top gear to ensure that snow and ice are kept where they belong – not on the road

ten all over his face. However, there are still days where Mother Nature really puts the Kleinwalsertal winter maintenance team to the test. Of course, modern technology makes things much easier and more comfortable, but despite this every winter is different and brings its own personal challenges.

For the road maintenance team, when the thermometer starts its rollercoaster ride, the amount of snow is usually the least of their problems; far more difficult is the task of keeping the roads clear of black ice. Calculating the correct amount of road salt is complex, especially when trying to pay attention to the environmental balance. Dry salt, usually in the form of sodium chloride (NaCl), is not the most environmentally friendly of options, but it is the most reliable when it comes to guaranteeing road safety. In Austria, the use of “thawing agents” on the roads is even prescribed by law.

When salt is not just salt The use of brine, or diluted salt water, is more environmentally friendly than dry salt, as the concentration of NaCl is lower, and the dissemination to adjacent fields and meadows is reduced. However, depending on the weather and the road conditions, the brine can become too diluted, resulting in a shift of the freezing point. This then requires the distribution of more salt than would actually have been necessary in the first place. With safety as their top priority, Hermann and his team try to optimise the salt dosage and make it as environmentally friendly as possible.

On the way back from the Walserschanze, the valley is slowly waking up. In the villages, the first municipal clearing vehicles are on the go. While Hermann Türtscher and his team are commissioned by the State of Vorarlberg to take care of the national road, the local roads and public car parks are the responsiKLEINWALSERTAL THE MAGAZINE // 27

bility of the local council, with support from various private companies. Today is a clearing day, meaning that later a snow blower will tour each village and move all the accumulated snow mountains onto trucks, which will then drive the snow to the respective snow dumping ground. The decision to clear snow or not is taken at 3 am by Hermann Fritz, the municipal manager, or his deputy Andi Beer. A decision that must be considered carefully, as one phone call will set in motion a far-reaching chain of events. The phone call will activate a

Depending on the snowfall, this can be up to 87 truckloads or 994 cubic metres of snow in one day.

whole host of snow clearing service providers in Mittelberg, Hirschegg and Riezlern, who will then start work at around 5.30 am, so that by the time the traffic starts, the streets are as

clear of snow as possible. When it comes to assessing whether the clearance team needs to de deployed, and how big it needs to be, the most accurate weather forecast in the world cannot compensate for their long-standing experience. If they overestimate the snowfall, the result is expensive empty trips. If they underestimate the snowfall, snow and traffic chaos is inevitable. Shortly before the end of his first trip, Hermann Tßrtscher finds a small obstacle in his way. He has manoeuvered the huge snow plough skilfully round the Baad roundabout and wants to clear the adjacent parking lot, but someone seems to have overlooked the overnight parking ban. Not a uncommon occurrence – the car owner is just lucky that Hermann is such an agile snow plough driver. As he begins his second trip, a few centimetres of new snow have already settled on the freshly cleared road. The valley is really waking up now; the first suppliers for the hotels, restaurants and

grocery shops are heading down into the valley, while some valley dwellers are heading uphill to their jobs. Soon, the first school buses will set out on the roads. Without the tireless efforts of the road clearing commandos, Kleinwalsertal’s residents and guests would find their freedom of movement severely hampered by snow and ice. Behind the road clearing team lies a sophisticated system that only works with the interaction of many participants. Everyone tries to do their best, but there is always one unknown quantity in the equation: nature. So perhaps now you might have a better understanding when occcasionally you come across streets, footpaths, winter hiking trails, or cross country skiing trails which have not yet been perfectly cleared.

Experience more together Starting from the main axis, the Kleinwalsertal winter maintenance service works its way

out to the more remote districts, followed by the winter hiking trails. If everything goes according to plan and if there are no avalanche closures, a team in each town begins preparation of the winter hiking routes at 7 am, meaning that straight after breakfast, winter hikers can head straight for 60 km of freshly groomed winter hiking trails. As far as possible, routes are machine groomed using a tractor, quad or skidoo. Depending on the slope and the road surface, however, this is not always a safe option, meaning that some areas such as the Maisäßweg in Mittelberg have to be groomed by hand. Kleinwalsertal tries to enable as many winter sports fans as possible to immerse themselves in the wintry natural landscapes. Thus, when preparing the winter hiking trails, key areas are places where the interests of skiers, winter hikers, tourers and cross-country skiers overlap.

When the terrain and safety considerations

allow, a track on the winter hiking trails is left ungroomed. The trails often serve as entry points for popular off-piste runs, and leaving a track ungroomed takes the ski tourers into consideration. Conversely, if a winter hiking trail runs alongside a cross-country skiing trail, hikers are requested to stay on the marked hiking trail. Finally, we must show respect for nature, which allows us to use it for our own pleasure, and respect for the needs of others, especially the Alpine habitat and its occupants. And, above all, it is comforting to know that nature reserves its right to be unpredictable.

■ Text: Britta Maier Images: D. Berchtold, H. Türtscher

KLEINWALSERTAL THE MAGAZINE // 29

Kleinwalsertal’s vital trails

The Kleinwalsertal trails stretch out over around 50 km, and are part of the Walser Omgang movement and vitality programme. They are classified into the impulses Regeneration - Balance Activation. Activating trails (orange) encourage the cardiovascular system, while regenerating trails (brown) encourage relaxed cross-country skiing. And then there are the mixed balance trails (green), which include both activating and regenerating sections.

Steinbock trail Mittelberg Ahorn to Baad

Regeneration & balance Intermediate to advanced ↔ 15 km |↕ 180m 5 km skating route | Practice loop NEW approx. 2.5 km snow-covered Schwende trail Riezlern Schwende to Außerwald Balance & activation

Intermediate to advanced ↔ 12 km |↕ 150m 2,5 km skating route | Practice loop Küren-Wäldele-Egg trail Hirschegg Wäldele to Riezlern Egg Balance & activation Intermediate to advanced ↔ 13 km |↕ 260m

Through the valley in classic style:

Cross-country skiing made easy Cross-country skiing is considered one of the healthiest sports there is: almost all muscle groups are used, the movements are gentle on the joints, and plenty of fresh air is included. Join our guide on the trail, and enjoy the fascination of cross-country skiing off the beaten track. After a short warm-up and an introduction to the classic cross-country skiing technique, head out onto the Steinbock trail over the Bödmer Ebene to beautiful Wiesele and Gemstelboden, then back to the start. Once underway, there is enough time to hone your technique with the help of your guide, and to pick up some tips on the perfect equipment and ski preparation.

•Every Thursday at 10:00, approx. 3 hours •EUR 25,–, not suitable for children

from 21 December 2017 to 5 April 2018

KLEINWALSERTAL THE MAGAZINE // 31

Guided snowshoe hikes

Our certified guides know the best places to go. The leisurely pace leaves plenty of time for observing nature - accompanied by endless silence. The sound of steps and breathing are the only background noise.

We exclusively recommend tours with mountain, ski or winter hiking guides, who are familiar with the nature of the snow and can share their local knowledge.

The right “footwear” can be bought or rented in specialist shops.

Find guided snowshoe hikes and other Winter Adventures On Top at our online shop www.kleinwalsertal.com

Gottesacker snowshoe - Adventure in silence through the snow dunes Snowshoe trekking is not a sport in the traditional sense, but the wintry transportation method used by Scandinavian nomads and Inuits. Here, it has become a popular leisure activity. Learn the technique in minutes “trapper” feeling guaranteed!

Winter hiking

Silent and enchantingly beautiful; this is how you will experience winter on a winter hike or snowshoe tour. Many paths are adorned with mountain restaurants and huts, ideal for warming up and recharging your batteries. There are approximately 60 km of groomed, easily accessible winter hiking trails. Signposts mark the way.

Every Thursday at 9.30 am, approx. 3-4 hours € 56.00.

Want to get off the beaten track and experience the fabulous backdrop of the Gottesacker plateau with crunchy snowunderfoot?

21.12.2017 – 05.04.2018 incl. snow shoes

Tracks in the snow.

When deep snow stops you in your tracks on winter hiking trails, strap on a pair of snowshoes and continue, one step at a time.

Schneeschuhtour „Schwarzwassertal" The Schwarzwassertal is a wildly romantic nature reserve. You won’t find cable cars or ski lifts here, Our snowshoe tour begins at the Auenhütte (1270 m). From here, the path leads along the mostly snowy and frozen Schwarzwasserbach to its source at the Schwarzwasserhütte at 1650 m.

Every Wednesday, 9:30, approx. 3.5-4 hours. € 56.00 20.12.2017 – 05.04.2018 incl. snowshoes

While ascending and on our return journey back down, we cross a wonderful, magical winter landscape, with frozen waterfalls and snow-covered gorges (canyons). This tour is a fantastic experience even when it’s snowing!

Watch the video now and immerse yourself in the Kleinwalsertal snowshoe region

www.kleinwalsertal.com/ winternuus

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GENUSSREGION KLEINWALSERTALER GAME & BEEF

The art of living and healthy diversity in Kleinwalsertal “Genuss” begins with the ingredients. To create it, Kleinwalsertal relies on regionality, seasonality and close collaboration with farmers, hunters, producers and restaurateurs. In addition to regional specialities and products from the Walser Buura (farmers), the GenussRegion Kleinwalsertal focuses on two principal products: Kleinwalsertal game and beef. Some of the mountain pastures reach far above the tree line and, due to the harsh climate, contain nutrient-rich grasses and healthy herbs. The animals are given a special feed which, in conjunction with their own natural movement, has a positive effect on the quality of the meat and also leads to a high proportion of valuable unsaturated omega-3 fatty acids. Quality that you can taste.

GenussRegion Kleinwalsertaler Game & Beef

Head to Kleinwalsertal’s farm shops and dairies for high-quality beef and venison, as well as a variety of cheeses, butter, yoghurt and fresh milk.

FARM SHOPS

• Abler Spezialitätenverkauf im Stall in Mittelberg

• Biohof Feurstein in Mittelberg-Höfle • Hoflaada in Mittelberg-Stütze

• Käsestadl in Hirschegg

• Räucherkammer in Riezlern

• s’Hirscheck in Hirschegg

• Walser Buura Verkaufsstand im Café Baad Grund in Baad

• Walser weekly market every Freitag in Hirschegg

• Letzebuurhof in Riezlern-Zwerwald

• Berchtold Bura Lädele in Riezlern

• Xond in Riezlern

• Dies & Das und iKuh - schöne Ideen in Hirschegg-Dürenboden

• Waldhaus in Riezlern

• and directly from many farms

... but it’s not only milk and dairy products that are produced in Kleinwalsertal:

SWEET TREATS

Achim Schneider and his beekeeping friends offer Walser honey made from mountain blooms, dandelions and rhododendrons. The Confiserie Behringer makes its own chocolates and truffle specialities.

HERBAL PRODUCTS

Snowshoeing through the GenussRegion

Body oils, hay bath bombs, skincare balms and soaps, energising fragrances, tinctures, syrups, schnapps, liqueurs, teas, jams, pesto, mustard, vinegar & oils, jellies and spreads are on offer from herbal wizards Lydia Fritz of Alchemilla Montana, Christine Keck from Alpenkräutergarten am Hörnlepass and Herbert Edlinger from Einfach gut.

Experience the game and beef of the GenussRegion Kleinwalsertal on a stressfree snowshoe tour. On this hike, Herbert Edlinger gives you an insight into agriculture and hunting in Kleinwalsertal’s hidden corners! What are the differences between an organic barn and a 150-yearold barn, and what hasn’t changed? How does a regional farm make ends meet?

And learn how suckler cows are kept on an organic farm. Naturally, a tasting session of our delicious regional products is part of the package.

Every Thursday, 9.30, approx. 3.5 hrs.

Participate for the special price of € 29 incl. snowshoes & poles 21.12.2017 – 05.04.2018

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ONE DISH – COUNTLESS POSSIBILITIES

…boil the corn meal in milk and then fry in butter or lard. It sounds so simple, yet opens up a whole host of culinary possibilities.

Haller’s Posthotel – Hans Hübner Our “youngest” GenussWirt (awarded 2016) enters his favourite “Riibl” version in the contest. In his recipe, the traditional dish is combined with specialities from Kleinwalsertal: “Bergkäse”, or mountain cheese, and Kleinwalsertal beef. The beef comes from the hotel’s partner company, Rosi Fontain in Riezlern. Besides the delicious meadow pastures and Alpine herbs, the animals here also enjoy Kleinwalsertal’s pure air and clear spring water – just like the guests and the locals. Chef Hans Hübner appreciates the quality of the ingredients, and uses them to create the following interpretation of “Riibl”:

fillet, with Walser beef Bergkäse-Riibl” garlic asparagus & wild • Salt le Recipe for 4 peop • Pepper fillets ef be g 0 18 x 4 • • Nutmeg s gu ra pa as • 500 g • 160 g butter c ne rli ga • 100 g wild • 100 ml white wi l • 200 g corn mea • Oil • 10 g Bergkäse • 2 shallots

• Pine nuts ck • 1 l vegetable sto

then add the me of the butter, so in s ot all sh e mixture before Lightly sweat th wine. Reduce the ite wh in e us do ed mountain corn meal and Season with grat k. oc st e bl ta ge until it becomes adding the ve eg. Stir the “Riibl” tm nu d an er pp cheese, salt, pe crumbly. wild butter. Wash the in the remaining e ur ixt m ace Pl e th e. re fry pu Finally, o a fine nd with the oil int ble en on th as y, se dr d t an pa garlic, ted pine nuts on top of the toas e re on s pu c te rli inu ga m ld 2 the wi for about beef fillets and fry e th on as Se lt. with sa either side. s. Arrange all the tes at 120 degree inu m 10 r fo en ov spoil your friends Finish in the enjoy yourself or d an , te pla a on ingredients and family.

“Riibl” was traditionally a dish eaten by poor and rural families, yet is still popular today – especially on the breakfast table. But “Riibl” isn’t just tasty when accompanied by milk or coffee; countless variations of this corn meal recipe are conceivable. We asked two of our “GenussWirte” (gourmet hosts) to share their favourite variation on the classic ...

AN GUATA!

Naturhotel Lärchenhof – Seraphin Sättele Head chef Seraphin Sättele makes use of organic regional produce in his family business, the Naturhotel Lärchenhof in Mittelberg. In addition to the quality of his ingredients, their painstaking preparation lies close to his heart. His dishes look like tiny works of art on the plate. For his recipe, he interprets the traditional combination of “Riibl” and coffee in a whole new way. The “Ribiisl” (redcurrants) come from the garden behind the hotel, the organic milk is supplied by Tobias Moosbrugger from the Höfle in Mittelberg - you can’t get more regional than that!

: bl Strudel” For the “Rii ur • 300 g flo • 1 egg yolk table oil • 50 ml vege ater • 150 ml w • Pinch salt

into a ingredients Work all the ll out. rest, and ro dough, let it meal • 50 g corn rganic milk • 2 5 0 ml o er • 30 g butt

“Ribiisl” sorb et (redcurran t sorbet) • 500 g redcur rants, washed, des talked, slightly frozen • 100 g sugar

• 200 g ice cu bes Mix all the ingr edients in a bl ender.

Add kirsch ac cording to tast e.

Coffee mat an d gel Boil 500 ml co ffee with 5 g agaragar, mix with 5 sheets soaked gelatine, pour in the desired onto a baking thickness and sheet allow to cool. mix the leftov C ut into circles, ers of the coffe and e mat in the bl into a gel. ender until it turns

Chocolate ga

nache • 100 g Valrh ona Orelys ca ne sugar choc olate • 200 ml crea m • 30 g chilled butter Heat the crea m, stir in the chocolate at a move from he low temperatu at, and stir in re, reth e chilled butter prox. one hour . Refrigerate fo . r ap-

■ Text: Katrin Berchtold Images: Frank Drechsel

KLEINWALSERTAL THE MAGAZINE // 37

KLEINWALSERTAL SAYS THANK YOU! At this point, we would like to honour our regular guests, who have been coming to Kleinwalsertal for years, and who have taken the mountains and the local people to their hearts.

Masino W olfgang & Anette

Grisse Dieter & Barbara

mer Ern Borgböh

st

Kipper Gudrun

. . . we look forward to seeing you again!

Premium honours in winter 2016/17 Masino Wolfgang und Anette Christmann Dieter und Irene Grisse Dieter & Barbara Borgböhmer Ernst Grafhorst Wim Grafhorst Gerda Kipper Gudrun Fiedler Ralf & Gisela Lehnigk Klaus & Pia Armbruster Philipp & Jutta Urban Helmut und Marion Urban Pascal und Victoria Dr. Schäfer Karl Heinz u. Magdalena Schoenman Ellen Goebels Heinrich Burkheiser Jürgen Heß Gunter Walter Helga Hülsey Dirk Künstel Norbert & Brigitte Ernst Dr. Manfred & Traudel Huber Frank und Dagmar Lichtmaneker Anton und Hildegard El Nassere Margitta Kalinna Helmut & Ursula Herrmann Klaus und Christa Kemmler Helga Klug Horst & Elke Lauster Günter und Renate Burckhardt Hannelore Vogels-Verthuis Wilhelmus & Louise Maria Elsholz Gerhard & Ute

The official guest awards ceremony takes place in the Walserhaus in Hirschegg.

Special guests are warmly invited to attend with their hosts.

All guest awards can be found on www.kleinwalsertal.com under News & Services

Ettlingen Düsseldorf Wilnsdorf Hattingen NL Heerde NL Heerde Bonn Bochum Winningen Kleve Westerloy Westerloy Hechingen NL Wapenveld Krefeld Marnheim Marnheim Mannheim Burgsteinfurt Gladbeck Budenheim Ratingen Stuttgart Stuttgart Herne Nürnberg Stuttgart Norderstedt Fellbach Stuttgart NL Oosterbeek Hannover

Number of stays

60 55 53 50 50 45 44 43 41 40 40 40 40 40 40 40 40 40 40 40 39 35 35 35 35 31 31 31 30 30 30 30

KLEINWALSERTAL THE MAGAZINE // 39

SUMMER FORECAST On holiday and on top - the peaks are very close in Kleinwalsertal. Walk by the water, hike on mountain paths or climb 2000 metre summits. Find everything your heart desires in Kleinwalsertal, in addition to eight mountain lifts that will take you to the peaks in summer too.

tion informa e r o m ay Find er holid m m u s our about y al and walsert in Klein the ffers in o r e h t fu r hop at

Webs m ertal.co s l a w n i le www.k

In the Kleinwalsertal Oberstdorf hiking region, six gondolas and two chair lifts make your ascents easier. In summer, many hosts include the cable car ticket in the price of their accommodation.

“Walser Omgang” vital routes

The eight Walser Omgang routes - divided into three different characters: activating, regenerating and balancing - don’t just lead you from A to B. Our “Bööchle” (benches) and “Güütschle” (chairs) repeatedly invite you to relax and enjoy nature. With us in Kleinwalsertal, the journey is the destination.

Hiking without boundaries

Hiking trails and mountain paths at three altitudes is what characterises Kleinwalsertal. Romantic walks alongside mountain streams or cultural routes through the village, easy hikes through the side valleys or challenging mountain tours invite you to explore the scenic and sometimes rugged mountains.

Mountain biking

The Kleinwalsertal is the perfect place for those who want to escape everyday life on the mountain. Challenging tours, varied descents, and some easier stretches, the whole surrounded by a gigantic mountain panorama - in Kleinwalsertal every mountain biker will find the perfect route.

Mountaineering and climbing

Mountain and climbing tours (from easy to challenging) will take you into mountain landscape of Kleinwalsertal and beyond. Three fixed rope routes offer secured climbing fun in degrees of difficulty B to D. The Bergschule Kleinwalsertal offers courses in rock climbing, safety technology, and knowledge of materials.

Burmi’s Adventure Land

During the spring, summer and autumn holidays, there is plenty to discover with Burmi the Walser groundhog. From Monday to Friday, children are supervised by mountain guides and wilderness educators in programmes including climbing, mountain adventures, wilderness days and other adventures.

KLEINWALSERTAL THE MAGAZINE // 41