Where do the locals like to go most? As a guest it is not easy to find out, but this regional enjoyment ski route reveals it all now. If you live in the mountains and can go skiing whenever you like, then more breaks are taken in comparison to the amount of skiing that is done. A good start to the day is definitely to take the Flying Mozart in Wagrain up to the Kogelalm for breakfast. The perfect ski day starts with good and tasty food with many ingredients from the region, such as bread from the baker, cheese from the valley or meat from the regional butcher, which is smoked directly on the alpine pasture to make delicious bacon. A few turns later it is already lunch time and with the ride up to the Grießenkareck, the highest point in Wagrain, you can literally smell the ribs from the regional butcher out of the smoker on the way down to the Wagrainerhaus. These ribs also make you thirsty, so later you can get yourself some ski water for adults in the Hachaualm with your host Franz. He is certainly an original and the odd joke or two for adults is free of charge. Last but not least - the Krapfenalm, okay, that's it. We can't pass by the homemade donuts in all sorts of varieties, for example with homemade blueberry jam, the "bus driver donut" with sauerkraut & bacon and many more.
THE HIGHLIGHTS OF THE TOUR
Kogelalm
AN AMPLE BREAKFAST MADE WITH LOCAL INGREDIENTS
Bread from the local Bakery Steinbauer | At the Kogelalm, self-made bacon (meat from the regional butcher) | organic cheese from the valley
Wagrainerhaus
DAILY FRESH RIBS FROM THE SMOKER
Ribs from the local butcher | Potatoes from vegetable farmers from Wals
KASNOCKEN FOR ALL VEGETARIANS
"Nockerl" from Salzburg-Land milk | hearty cheese
PULLED PORK BURGER
Meat from the Salzburger Land
G-Link
AERIAL TRAMWAY WITH VIEWS
Aerial tramway with breathtaking views | Connects the two ski and hiking mountains Grafenberg and Grießenkareck
Hachaualm
QUAINT MOUNTAIN HUT WITH A SECRET RECIPE
Ski water for adults
Krapfenalm
DONUTS IN ABUNDANCE
Home made toppings | Blueberry jam | Sauerkraut and bacon